I Grill …Therefore I Am

Beer Braised Baby Back Ribs

As a Canadian, I am no stranger to grilling in all weather, ideal or less than ideal. In the rain, we use umbrellas, in the snow we use shovels, and in the hot summer sun we use cold beer. The only weather that stops Canadians from grilling all year round is wind. Not because it’s unpleasant, but because it keeps blowing out the flames.

Here in Norway, grilling is a mere four month affair and only in optimal weather. There of course is the exception, and to them I tip my hat off. It took me fives years living here to finally get my dream BBQ, and now that I have it, I’m unstoppable. I’m sure my neighbors don’t appreciate the smokescreen that often wafts from my terrace. And anyone in a 1-kilometer radius that smells it assumes I must be crazy.

To me, the BBQ is an invaluable piece of equipment that offers a different flavor and texture. It is my favorite way to cook, but I don’t feel the need to use it constantly. In the following recipe for Beer Braised Baby Back Ribs, the use of the grill is simply to finish the ribs. No more than 10-15 minutes of grill time, but well worth that extra touch.

Here’s a recipe for ribs that works all year round, and if you don’t own a BBQ or it’s just too cold, rainy, or windy to use it, then your oven on broil will do the trick.

Seasoning Blend

  • Servings: Makes enought for 6 racks of ribs
  • Difficulty: Easy
  • Print

  • ½ cup brown sugar
  • ½ cup paprika
  • 1 tbsp salt
  • 1 tsp thyme
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cumin
  • 1 tsp black pepper
  • 1 tsp cayenne pepper

Mix all the ingredients together. Store in an air-tight container if not using immediately.

To Prepare the Ribs:

1. Preheat oven on broil setting, on high heat.

2. Rub seasoning into each rib rack, both sides.

3. Place on baking sheet and broil for 5-10 minutes, until the sugars just start to burn. Flip over and repeat.

4. Transfer ribs to a large roasting pan.

5. Turn heat down to 150°C on confection setting.

Braising Liquid

  • 2 cans of Guiness Draught
  • 1 Liter of Pineapple juice or a mix of tropical fruit juices.

1. Pour braising liquid over the ribs. Ribs should be just covered with liquid, depending on the size of the pan you may have to add more beer or juice.

2. Braise covered for 2 hours.

3. Remove from oven and let cool slightly.

BBQ Sauce

  • Servings: Makes 1 cup
  • Difficulty: Easy
  • Print

*This suace can be used as an all-purpose BBQ sauce for chicken, burgers and chops.

  • 1/4 cup tomato paste
  • 1/4 cup muscovado syrup, or molasses
  • 1/4 cup balsamic vinegar
  • ½ cup chicken stock
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1tsp onion powder
  • 2 tsp Worcestershire sauce
  • 1 tsp liquid smoke
  • 1 tsp dry mustard

1. In a saucepan, combine all ingredients and simmer over medium heat until reduced.

2. Let cool before using.

Finish Ribs on the Grill
1. Preheat BBQ or oven Broiler on high heat.

2. Slather BBQ sauce over the ribs and grill until sugars caramelize and charred. Grill both sides.

3. Remove from grill and serve with lime heels and a sprinkle of freshly chopped coriander.



17 thoughts on “I Grill …Therefore I Am

    1. Thanks! Great post on the pork ribs! My wife would likely enjoy your sugar-free ribs over mine. I’ll have to give your recipe a try. I too want beef ribs next, unfortunately anytime I’ve asked about about beef ribs here in Norway or in Sweden they look at me in bewilderment as if to say “you eat cow ribs?!?!” Maybe I’ll get lucky someday. 😀

      Liked by 1 person

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