Ribs are a beloved part of any BBQ menu. Making these at home with the braise and then roast method will make these ribs seem like they’ve been cooked low and slow in a smoker for a lil’ Summer in the winter months!
TIP: When making the marinade, use the beer to fill up and clean out the Just+Add Beer jar and get all that sauce goodness out.
HARDWARE: Pressure or Slow Cooker or Roasting Pan with Cover
YIELDS 4 servings
PREP & COOK 30 minutes
READY IN 90 minutes
1 jar Just+Add Beer Smoky Japanese Miso BBQ
1 bottle (12 ounces) Great Divide Samurai Rice Ale
1 rack Baby Back Ribs
1 teaspoon Salt
STEP 1: MAKE SIMMER SAUCE
Combine 1 jar Just+Add Beer Smoky Japanese Miso BBQ + 1 can (12 ounces) Great Divide Samurai Rice Ale or Ale of your choice in a mixing bowl.
STEP 2: BREAKDOWN & SEASON
Cut the rack of ribs so it fits well in your cooking vessel. Salt both sides.
STEP 3: BRAISE RIBS
Transfer ribs and simmer sauce in your pressure/slow cooker. Pressure cook for 30 minutes or slow cook for 6-8 hours on low to medium.
STEP 4: REST
Let ribs cool to room temperature in liquid. The rest helps make sure your ribs stay moist and juicy. Also, hot ribs can fall apart a bit so they’re easier to handle when cooled. Preheat oven to 350 degrees.
STEP 5: ROAST & GLAZE
Transfer cooking liquid to a small pot, reduce over medium heat. Transfer ribs to roasting pan and put in oven. Roast for 20 minutes, then start to baste your ribs with glaze (reduced cooking liquid). Continue to basting frequently until ribs are well-sauced and carmelized.
STEP 6: DIG IN
Serve with your favorite, FAVORITE ice cold beer, anywhere and everywhere.