Jack Quinn’s Irish Stout BBQ Spare Ribs
Ingredients:
1 qt Beamish Beer
1 gal Water
1 tbsp. Black Pepper
2 tbsp. Salt
3 bay leaves
1 tbsp liquid hickory smoke
4 spare ribs
-Combine all ingredients in an oven-safe pan large enough for all ribs to lay flat.
-Submerge the ribs in liquid and bake for three hours at 400 degrees until tender.
-Remove liquid and bake ribs for an additional 30 minutes at 350 degrees.
-Baste ribs on both sides with Irish Stout BBQ Sauce (recipe follows) and bake for another five minutes, or throw on grill.
-Add more BBQ sauce if desired
Jack Quinn’s Irish Stout BBQ Sauce
Ingredients:
1 tbsp honey
1 cup tomato ketchup
½ cup firmly packed brown sugar
3 tbsp. Distilled white vinegar
1 tbsp. Worcestershire
1 tspn kosher salt
½ tspn garlic powder
½ tspn onion powder
1 tbsp chili powder
2 tspn black pepper
¼ cup stout beer
-Combine all ingredients in a non-reactive saucepan and mix well. Bring to a boil and then reduce the heat to low and simmer for 30 minutes, stir frequently.
Recipe Courtesy:
Taste of the Springs 2006
Jack Quinn’s Irish Pub
21 S. Tejon
Downtown Colorado Springs
719-385-0766
