2002 WINNING RECIPE
Recipe by Lance Johnson
Yields six portions. One portion is ½ a slab of ribs.
- Allagash Dubbel, 12 ounces
- Firmly packed light brown sugar, 3 cups
- Kosher salt, ½ cup
- Chili powder, ¼ cup
- Ground black pepper, 2 tablespoons
- Cayenne pepper, 2 tablespoons
- Fresh minced thyme, 1 teaspoon
- Garlic clove, (minced) 1
- Baby back ribs, 3 slabs
- Honey, ¾ cup
- Worcestershire sauce, ¼ cup
- White wine vinegar, ¼ cup
- Garlic cloves, (chopped) 3
- Combine sugar, salt, chili powder, black pepper, cayenne pepper, thyme and minced garlic. Mix all ingredients well.
- Press mixture onto top and bottom of each slab of ribs.
- Place each slab on a piece of heavy-duty foil. Make an enclosed container with the foil to seal in the steam while cooking. Let slabs marinate for a minimum of one hour and up to 24 hours.
- Preheat oven to 300 degrees.
- Combine 12 ounces of Allagash Dubbel, honey, Worcestershire sauce, white vinegar, and chopped garlic in a saucepan.
- Heat for five minutes or until blended.
- Open the top of each foil container and distribute the warm liquid evenly amongst the three. Reseal each foil container tightly.
- Place ribs, still in foil containers, on a baking sheet and cook for two hours. Ribs will be tender.
- Remove each slab from its container and place directly on a baking sheet.
- Reserve the liquid from each container and combine in a saucepan. Bring sauce to a boil and allow to reduce by half until the sauce has thickened.
- Cut each slab in half. Pour sauce over slabs and serve as an appetizer with some seasoned French fries and a mug of your favorite Allagash Reserve.