Molasses Smoked Baby Back Ribs

Ingredients

One 12-ounce bottle lager

1 cup packed brown sugar

1 cup molasses

4 ounces butter, melted

1/3 cup white wine vinegar

1/4 cup brown mustard

1/4 cup chile powder

1 tbsp. tomato paste

1/2 tbsp. garlic powder

1/2 tbsp. onion powder

1 tsp. cayenne powder

Two racks baby back ribs—halved

Kosher salt

Freshly ground pepper

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Heat up a grill. In a large bowl, combine all of the sauce coating ingredients and whisk until smooth.
Season the ribs with salt and pepper. Layer two 18-inch sheets of foil on a work surface and set a half rack of ribs in the center. Put the edges of foil up around the ribs
Spoon 3/4 cup of the sauce coating over the rack and seal in the foil. Repeat with the other 3 racks.
Grill the rib packets over moderate heat, covered, for 45 minutes. Transfer the rib packets to a baking sheet and let partially cool
Transfer what is left of the sauce to a medium saucepan and bring to a boil. Simmer over medium-low heat, stirring constantly for about 15 minutes; let cool completely.
Throw away the foil and juices. Cover the grill and smoke the ribs until the meat is very tender, 1 hour. Brush the ribs with the remaining sauce and transfer to a platter and serve.

Ferraro# 2100451- Brown sugar

Ferraro# 5004545- Molasses

Ferraro# 0920163- Butter

Ferraro# 5020320- White wine vinegar

Ferraro# 4500502- Brown mustard

Ferraro# 2000079- Chile powder

Ferraro# 600280- Tomato paste

Ferraro# 2000172- Garlic powder

Ferraro# 2100299- Onion powder

Ferraro# 2000084- Cayenne powder

Ferraro# 2040047- Kosher salt

Ferraro# 6052- Ground pepper

Ferraro# 4806207- Baby back ribs

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