Ranger Ribs – Beer & Bourbon Baby Back Ribs

Ranger Ribs – Beer & Bourbon Baby Back Ribs

Prep Time: 24hrs

Cooking Time: 3hrs in the Kettle Braai & 30 minutes on the open-fire

Feeds How Many? – These 6 slabs easily feeds 6 people

How To Do It

Fall of the bone ribs. Got this recipe from my Brother who lives in Toronto, Canada, added the African MeatRanger touch and I’ll never purchase a precooked supermarket rib again.

Day 1

Apply your choice of dry rub, I used DamFine Products Spare Rib Rub – Dry Brine, closed, in fridge for 24hours – I used mustard as a binder for the rub.

Dry-rub Pork Ribs

Add ingredients for Weber cook

Cook in Weber for 3hrs

Day 2

Braai Day – Place and rest Ribs in high casserole dish on elevated grid. Grab your choice of Craft Beer, I used Zulu Blonde Ale, a light and fruity ale from Zululand, Natal, add a touch of your chosen Bourbon and half a cup of BBQ sauce. Mix together and add to casserole dish. Cover with Tinfoil.

Baste ribs in drippings

Sear over open fire basting with BBQ sauce

Rest & admire on Ranger Meat Board

Using indirect heat method in your Weber, place dish inside and cook for 3hours, ambient temp should hover around the 120degrees.

At the 2hour mark light your fire and ensure searing hot coals. Once the Weber cook reaches 3 hours, remove and coat the ribs with the drippings in the casserole dish. Rest for 10minutes letting those juice flavours set in.

Now add your meat to the open-fire coals, basting with your choice of BBQ sauce.

Chargrilled, falling off the bone ribs are now ready to be enjoyed. Served on my custom meat board. You can thank me later.

Carve or pull apart and enjoy

Ranger Tip

Choose a dry rub that is not too salty or grainy, as this effects the overall flavour of the ribs. I will be launching my Pork specific dry rub soon so watch my webpage for details.