|Recipe Categories||Beef |
|1⁄2||each||medium onion, minced|
|2||each||garlic cloves, minced|
|1⁄2||each||pineapple, skinned, cored and minced|
|2||each||whole or split beef back ribs racks, about 10 lbs.|
|2||Teaspoon||coarse ground black pepper|
|1||each||medium yellow onion, chopped 1"|
|1||Bunch||celery, chopped 1"|
|1||Pound||carrots, chopped 1"|
|2||each||garlic cloves, chopped|
|2||each||pale ale bottles|
- Heat a saucepan over medium heat.
- Add oil then onions and garlic.
- Allow onions and garlic to sweat but not brown, then add the pineapple.
- Let the pineapple sweat and allow the juice to evaporate.
- De-glaze the pan with the bourbon being careful around the flame (Heated alcohol can ignite. If this happens, place the onto the pan to extinguish the flame).
- After the bourbon reduces slightly, add the remaining ingredients, mix them together and simmer on low heat to combine the flavors.
- Remove from heat and reserve.
- Sauce can be made up to 5 days in advance.
- Refrigerate until needed.
- Score the under side of the ribs (the concave side) running your knife diagonally in 1 1/2" crossing pattern across the connective tissue.
- Season all sides with the salt and pepper rubbing the seasoning into the meat.
- Place all the vegetables into the bottom of two roasting pans (If your pans are not big enough, split the eight bone sections into 2 four-bone sections and divide the vegetables accordingly into 4 foil pans).
- Add the thyme, black peppercorns and the ale evenly into the pans.
- Place the ribs on top of the vegetables curved side up.
- Cover with foil tightly and bake in a 300° oven for 20-30 minutes or until the meat is fork tender.
- Remove the ribs from the roasting pans and continue to cook using one of the following options listed below.
- ***Prepare in the oven
- Place onto a broiling rack (Best if there are raised edges so the oil doesn't drip into the oven).
- Liberally coat all sides with sauce and bake in 300° oven for 20 minutes basting with sauce twice.
- Cut into one-bone sections and stack on plate in a cross or fanned manner and garnish with fresh thyme leaves and pineapple slices.
- Cut ribs into individual rib sections.
- Dip into sauce and place on low heat area of barbecue.
- Continue to turn and allow sauce to caramelize onto the meat basting at least 2 times during cooking.