Beer Braised Ribs

Ingredients

2 racks baby back ribs

4 cans beer

Sauce:

1 tablespoon olive oil

3 garlic cloves, minced

1/2 small white onion, finely chopped

1 cup ketchup

2 tablespoons apple cider vinegar

2 tablespoons Worcestershire sauce

1 tablespoon light brown sugar

1-1/2 teaspoons chopped fresh thyme

1 teaspoon ground black pepper

1 teaspoon chili powder

1/4 teaspoon cayenne pepper

Directions

Empty 4 cans of beer into the crockpot. Cut the slab of ribs into sections that fit into the Crock-Pot. If the Ribs are sticking out of the beer, add water until they are submerged. Now let then ribs simmer for 3-4 hours, or until the bones protrude slightly from the meat.
Meanwhile, make Root Beer Barbecue Sauce: In small saucepan, heat oil over medium heat. Add garlic and onion; cook 3 to 4 minutes or until onion is soft, stirring frequently. Add ketchup, vinegar, Worcestershire sauce, brown sugar, thyme, black pepper, chili powder, cayenne, remaining 1/2 teaspoon salt and reserved 1 cup root beer. Heat to boiling over medium-high heat, then reduce heat to medium-low and simmer 15 to 20 minutes or until sauce thickens, stirring occasionally.
Just before ribs hit the 2 hour mark in the oven, preheat grill for indirect grilling over medium-high heat. Put ribs on cooler side of grill, bone side down. Brush with some Root Beer Barbecue Sauce and cook 10 to 15 minutes, then flip. Brush with sauce again and cook until ribs are lightly charred and meat is falling off bone. Serve with any remaining sauce.

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