Emmetts's Baby Back Ribs With Scottish Ale BBQ Sauce

Sauce

2 tablespoons butter

¼ cup finely chopped onion

1 cup water

1 cup ketchup

2 tablespoons red wine vinegar

1 teaspoon salt

¼ teaspoon ground black pepper

2 tablespoons Worcestershire sauce

2 tablespoons lemon juice

2 tablespoons brown sugar

1 teaspoon mustard powder

¼ cup canned chipotle peppers

1 cups Scottish ale (see note)

Ribs

4 pounds baby back ribs

2 gallons water

cup diced carrots

cup diced onion

cup diced celery

1 tablespoons pickling spice

1 tablespoon salt

4 tablespoons barbecue spice

For the sauce: In a 2-quart pot, heat butter and sauté onions until they're soft. Add the remaining ingredients except for the beer and simmer 20 minutes. Puree with an immersion blender or transfer to a blender and return to pot. Add the beer and simmer for 10 more minutes. Adjust seasoning as needed and set aside.

For the ribs: In a large pot, bring the water to a boil and add the carrots, onions, celery, pickling spice, salt and ribs. Reduce to a slow boil and let the ribs cook for about 45 minutes or until fork tender. Remove ribs from water and place on a baking sheet. Heat oven to 375 degrees.

Rub the ribs with the spice rub until well coated. Bake for about 30 minutes to give the spices a chance to soak into the ribs. Remove ribs and baste with sauce. Increase oven to 400 degrees and return ribs to oven lightly caramelize the sauce on the ribs. Serve immediately.

Serves four to six.

Cook's note: Red ale can be substituted.

Chef Rob Kwiatek, Emmett's Ale House