This recipe is one my favorites, it is one I found one day when I was experimenting. My family and friends enjoyed it and I hope you will too!
Ingredients
- ½ tablespoons garlic powder: 2 piece
- ½ tablespoons white pepper: 1 piece
- ½ tablespoons seasoned salt: 1 piece
- onion salt: 1 Tbsp
- oregano: 1 tsp (dried)
- pork spareribs: 4 pound
- distilled white vinegar: 0.5 cup
- or bottles premium lager: 12 bottles (12 fluid ounce bottles)
- ketchup: 1 bottle (20 ounce bottle)
- Worcestershire sauce: 1 bottle (10 fluid ounce bottle)
- ½ cups maple syrup: 1 piece
- brown sugar: 1 cup
- liquid smoke flavoring: 1 cup
- margarine: 0.5 cup
- apple cider vinegar: 0.5 cup
- honey mustard: 0.5 cup
Metric Conversion
Stages of cooking
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In a medium bowl, mix garlic powder, white pepper, seasoned salt, onion salt, and oregano.
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Place ribs in a large roasting pan, and rub evenly with the garlic powder mixture to coat. Pour distilled white vinegar and 1/2 the beer, or enough to cover ribs, into the pan. Cover pan, and marinate ribs in the refrigerator 8 hours, or overnight.
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Prepare an outdoor grill for indirect, medium heat, and lightly oil grate.
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In a large saucepan, whisk together remaining beer, ketchup, Worcestershire sauce, maple syrup, brown sugar, liquid smoke, margarine, apple cider vinegar, and honey mustard. Bring to boil. Cover, reduce heat, and simmer 15 minutes, or until a thick sauce has formed.
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Remove ribs from the marinade mixture, and coat liberally with the sauce. Place on the prepared grill, and cook 1 1/2 to 2 hours, to an internal temperature of 160 degrees F (70 degrees C). Brush frequently with the sauce while cooking.
