Haystack Wheat Baby Back Ribs

Chef: Marc Hickey

Ingredients:

  • Rub:
  • 1/2 cup of brown sugar
  • 2 tbsp of chili powder
  • 1 tbsp of freshly ground black pepper
  • 1 tbsp of salt
  • 1 tbsp of paprika
  • 1 tsp of oregano
  • 1 tsp of cinnamon
  • 1 tsp of onion powder
  • 1 tsp garlic powder
  • Glaze:
  • One bottle of Haystack Wheat beer at room temperature
  • 1/8 cup of Soy sauce
  • 1/4 cup of Teriyaki sauce
  • 4 tbsp of Worcestershire sauce
  • 1/2 cup brown sugar
  • 2 tbsp of Dijon mustard
  • 1/8 cup of molasses

Instructions:

Preparation of the ribs: Remove the membrane on the back of the ribs. Using a butter knife, slip the knife under the membrane and lift so you can get one or two fingers between the membrane and the rib bones. Remove the membrane and discard. Using a cooking syringe, inject between the rib bones; in at least 3 places 1/2 cup per slab of room temperature Haystack Wheat beer. In a shallow cooking pan, place the ribs meat side down and add Apple cider to cover the ribs. Refrigerate for at least 4 hours or overnight. Preparation of the Rub: Combine all ingredients in a bowl and mix well with a spoon. Using your hands, apply a generous portion of the rub on each rack of ribs and rub it gently on both sides. Preparation of the Glaze: Combine all ingredients in a small saucepan and simmer for 10 minutes. Remove from heat and allow to cool. You may choose to use a basting brush or spray bottle to apply the Haystack Wheat Glaze to your ribs Cooking the Ribs: I have listed 3 optional methods to cook your ribs: Option #1 - Oven Baked Place your ribs meat side up on a large cookie sheet and bake at 325 degrees for 1 1/2 hours. Every 30 minutes remove from the oven and using a basting brush coat the ribs with the Haystack Wheat Glaze. Cover with foil and return the oven for another 1-2 hours or until the internal meat temperature reaches 165 degrees. Option #2 - Barbequed Place the ribs in the barbeque and baste with Haystack Wheat Glaze to keep the ribs moist. If you are using a charcoal barbeque it is best to use the indirect grilling method. If you are using a gas grill, keep the flame very low. Continue to cook the ribs, turning them over each hour and basting them with Haystack Wheat Glaze regularly. The goal is to cook them on low heat for approximately 3 1/2 hours or until the internal meat temperature reaches 165 degrees. Option #3 - Smoked Place the ribs in the smoker and baste with the Haystack Wheat Glaze to keep the ribs moist. Turn and move the ribs each hour to accomplish even cooking. Baste regularly with the Haystack Wheat Glaze. Maintain your fire for an ideal cooking temperature of 20-250 degrees. You should expect the ribs to smoke for about 4 hours. For maximum moisture, wrap your ribs in foil meat side down for the last hour of cooking. Make sure the internal meat temperature reaches 165 degrees.