I had an old friend who taught me this recipe before he passed. He loved him some BBQ and he was great at making it; whether on the grill or in the oven, he had the touch. Honey and BBQ go hand in hand and this recipe makes a sweet, tangy, sticky rib with a bit of kick to it at the end. The malty flavor from the beer is as good as malt vinegar on fries at an Irish pub.
1 tablespoon kosher salt
1 tablespoon granulated onion
1 tablespoon granulated garlic
1 teaspoon smoked paprika
1 teaspoon black pepper
2 full racks (about 6 pounds total) baby back ribs
1 cup ketchup
⅔ cup Worcestershire sauce
⅔ cup packed light brown sugar
½ teaspoon hot sauce (I use Texas Pete)
1 teaspoon black pepper
1 teaspoon salt
1 teaspoon smoked paprika
1 teaspoon chili powder
2 tablespoons yellow mustard (I use French’s)
1 tablespoon liquid smoke flavoring
1 teaspoon minced garlic
¼ cup all-purpose flour
1 (12-ounce) bottle amber ale
½ cup honey
1. Make the rub: In a small bowl, combine all of the rub ingredients.
2. Sprinkle the tops of the racks with 2 heaping tablespoons of the rub. Turn and sprinkle the bottom surface of the racks with the remaining rub. Wrap in plastic wrap and refrigerate for at least 8 hours or overnight.
3. Make the barbecue sauce: In a large, heavy-bottomed pot, combine all of the sauce ingredients. Whisk until smooth. Bring to a simmer over low heat and cook, stirring occasionally, until thickened, about 30 minutes.
4. Preheat the oven to 250°F. Line a baking pan or sheet with foil.
5. Remove the plastic wrap from the racks and arrange them on the baking pan or sheet. Cover the pan with foil and bake the ribs until the meat starts to pull away from the end of the rib, about 3½ hours.
6. Remove the ribs from the oven and let rest for 10 minutes. Remove the foil and drain off any accumulated liquid. Brush both sides of ribs with the barbecue sauce, then return them to the oven and cook, uncovered, until darkened in color, 30 minutes longer.

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