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updated: 8/2/2011 8:17 AM

Fall Off the Bone Slow Cooked Baby Back Ribs

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  • Mark Welsh/mwelsh@dailyherald.comBartlett's Brad Anders' famous rib rub topping is a family favorite.

      Mark Welsh/mwelsh@dailyherald.comBartlett's Brad Anders' famous rib rub topping is a family favorite.

  • Mark Welsh/mwelsh@dailyherald.comBartlett's Brad Anders' famous rib rub topping is a family favorite.

      Mark Welsh/mwelsh@dailyherald.comBartlett's Brad Anders' famous rib rub topping is a family favorite.

 

18 ounces (1 bottles) lemon-flavored beer (such as Leinenkugel Summer Shandy)

1 slab (about 2 pounds) pork baby back ribs

cup brown sugar

Rub

cup brown sugar

1 teaspoons black pepper

2 teaspoons chili powder

2 teaspoons garlic powder

1 teaspoon onion powder

1 teaspoon paprika

1 teaspoons salt

Pour beer into the bottom of an electric roasting pan or a roasting pan with a lid. Heat roaster or oven to 325 degrees.

In a small bowl, combine all the rub ingredients. Rub mixture generously on both sides of ribs. Place the ribs in the roaster (or on the rack of the roasting pan) and cover and cook for 1 hour, 30 minutes.

Lift lid and sprinkle an additional cup of brown sugar over the ribs; cover and cook 30 minutes.

Open roaster and baste ribs with pan juices and cook 1 more hour, basting at 15-minute intervals. The liquid will start thickening into a sweet sauce. If the sauce starts getting too thick or it starts to burn, add a little more beer to the pan. If you do it right there will be no need to add more barbecue sauce. Total cook time should be about 3 hours.

Serves one to two.

Cook's note: If desired, remove ribs from roaster and grill over direct heat for 5 minutes to get that charred finish.

I recommend using an electric roaster. You can make just about anything in them. If you have a roasting pan with a rack and a lid that should do as well, however I have never made these ribs without my roaster. I'm just saying.

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