Waterloo Dark Ribs & BBQ Sauce by ChefD

Posted by Alexandra Froggett on

Ingredients

Waterloo Dark BBQ Ribs:

  • 4 baby back ribs (ChefD uses Nutra farms)
  • 1 tsp dried onion
  • 1 tsp dried garlic
  • 1-473ml Waterloo Dark
  • Salt and pepper to taste

Waterloo Dark BBQ Sauce:

  • 1-473ml can of Waterloo Dark
  • 1-1/2 cups French’s Ketchup
  • 3 tsp molasses
  • 2 tsp worcestershire sauce
  • 2 tsp balsamic vinegar
  • 3 tsp pure maple syrup
  • 2 tbsp mustard
  • 1 tsp liquid smoke
  • Juice of one lemon
  • 1 tbsp dried onion
  • 1 tbsp dried garlic

Directions

For Ribs:

Preheat oven to 250. On a parchment lined baking sheet, place ribs and spread dried garlic and onion over ribs. Pour beer under ribs and bake for 3.5 hours.

For Sauce:

In a large saucepan over med/high heat, combine all ingredients and bring up to a gentle boil. Reduce heat to a simmer and cook for 5 minutes. Place in a container and cool in the refrigerator.

Brush sauce over cooked ribs and cover and place in the refrigerator for 24 hours. Preheat Grill to med/high and cook to an internal temperature of 160, brushing the ribs with the BBQ sauce.

 

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