CAPTAIN COOKS – BABY BACK BEER RIBS

CAPTAIN COOKS – BABY BACK BEER RIBS

Our weather here in the Great White North,

has been on a meteorological roller coaster lately.

(actually, Montreal isn’t exactly so far North

but it is great and white)

Yesterday it was 0 ° C (32 ° F)

and tonight it is supposed to dip down to -22 ° C (-7.6 ° F)

Mother Nature is such a tease!

Anyway, yesterday gave us some hope that grilling season isn’t too far far away.

…and we are just going to ignore, at least for today,

that we can’t break out the shorts and flip flops just yet.

Keeping to thoughts of warmer weather to come

my Captain has created for you some of his Saucey Ribs,

pre-cooked in our little pressure cooker,

then finished off on our grill.

(OK, so yes, if was an indoor grill

but can’t you just imagine how good these are going to taste

grilled at the back of the boat while sipping a super frosty beer?)

Everyone has their own special sauce favourite so what Captain used may be incidental.

For this he used up and combined…

(reaching the end of our Pirate’s Brew is a sad day indeed)

What makes these great is how easy

and relatively quick it was to first cook under pressure,

then finish up on the grill.

BABY BACK BEER RIBS

(pressure cooker version)

1 rack pork ribs

(Captain chose to cook 2 racks so if by chance we had any leftover,

there would be enough for another meal – big IF)

1 tsp sea salt

1 tsp powdered onion

1tsp powdered garlic

1 tsp ground black pepper

1 tsp smoked paprika

1 can Guinness beer

1 cup barbecue sauce divided (more if needed for basting)

Remove membrane from ribs’ backs.

Mix seasonings together …

…and rub generously on both sides of rack.

Mix Guinness and 1/2 cup barbecue sauce.

Cut rack into pieces that will fit into your pressure cooker.

Place ribs in cooker and cover with the sauce…

(there was room for just one rack so cooked in two batches

but there was more than enough sauce.

…lock lid on pressure mode,

and set cooking time to 20 minutes.

(our cooker is a little 2 quart electric model – perfect size for two)

After 20 minutes, let the pressure dissipate naturally (about 10 minutes) before opening.

Remove the ribs and place pieces on a pre-heated grill.

Coat well with sauce and grill for about 5 minutes per side.

…did I mention IF there were any left?…

 

 

 

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