Ribs for da Boys

Yield: 6 – 8 servings

Ingredients

Rob’s Rib Marinade:

• 6 pounds of bone in beef short ribs, cut between the ribs
• ½ cup of soy sauce (125ml)
• 2 tablespoons of honey (30ml)
• 2 tablespoon of white wine vinegar (30ml)
• 1 tablespoon of sherry (15ml)
• 2 tablespoons of brown sugar (30ml)
• 1 tablespoon garlic, minced (15ml)
• 1 teaspoon ginger, freshly grated (5ml)
• ½ cup of orange juice (125ml)
• ½ cup of vegetable oil (125ml)

Glaze and Sauce:

• 2 cups of ketchup – (500ml)
• 1 bottle of your favorite beer
• ¾ cup of cider vinegar – (175ml)
• 4 tablespoons of brown sugar – (60ml)
• 3 tablespoons of Worcestershire sauce – (45ml)
• 4 cloves of minced garlic
• 2 teaspoons of ground cumin – (10ml)
• 1 ½ teaspoons of ground anise – (7.5ml)
• 1 teaspoon of salt – (5ml)
• 1 teaspoon of Tabasco or another hot pepper sauce – (5ml)

Directions

1. The night before you plan to barbeque, place the ribs in a large sealable plastic bag. Combine the marinade ingredients and pour overtop of the ribs. Refrigerate over night and up to 24 hours.
2. Remove ribs from refrigerator and let stand for 30 minutes to return ribs to room temperature.
3. Preheat the grill to high heat
4. Transfer ribs to barbecue and sear. Grill on each side for 3 minutes. Reduce heat to 220°F (110°C) and move the ribs to a cooler area on the grill. Continue to cook for 2 hours.
5. While the ribs are grilling, prepare the glaze. Combine glaze ingredients and in a sauce pan and bring the liquid to a simmer. Reduce heat to low and cook the mixture for 30 minutes to thicken. In the last twenty minutes of cooking, brush the ribs with glaze every ten minutes.
6. Remove ribs from barbecue and let them sit at room temperature for 10 minutes before serving.
7. Remaining glaze sauce can be served with finished ribs.