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Allagash Baby Back Ribs

2002 WINNING RECIPE
Recipe by Lance Johnson

Ingredients

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

Directions

  1. Combine sugar, salt, chili powder, black pepper, cayenne pepper, thyme and minced garlic. Mix all ingredients well.
  2. Press mixture onto top and bottom of each slab of ribs.
  3. 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.
  4. Preheat oven to 300 degrees.
  5. Combine 12 ounces of Allagash Dubbel, honey, Worcestershire sauce, white vinegar, and chopped garlic in a saucepan.
  6. Heat for five minutes or until blended.
  7. Open the top of each foil container and distribute the warm liquid evenly amongst the three. Reseal each foil container tightly.
  8. Place ribs, still in foil containers, on a baking sheet and cook for two hours. Ribs will be tender.
  9. Remove each slab from its container and place directly on a baking sheet.
  10. 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.
  11. 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.

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