This recipe lets you precook the ribs to get them tender without having to sit in front of a grill or smoker all day. You can even precook them early in the day and then store them until you are ready and reheat them on the grill later. That way you can feed your family but still enjoy a summer day with them!
Ingredients
- 6 pound Ribs
- 2 Onions, quartered
- 8 clove Garlic, smashed
- 3 cup Water
- 2 cup Beer
- 2 Bay Leaves
- 2 Tablespoon Salt
- 1 Tablespoon Brown Sugar
- 2 teaspoon Liquid Smoke
- 1 teaspoon Red Pepper Flakes
- 1 teaspoon Mustard
- 3/4 cup Barbecue Sauce
Directions
- Place ribs and the remaining ingredients, except the barbecue sauce, in a large stock pot or slow cooker. Cook according to the times listed in steps 2 through 4, using whichever matches your chosen cooking method.
- Stockpot: Bring to a boil with ingredients in the pot, then simmer covered 2 hours. Increase time if ribs do not seem tender (varies by stove top).
- Slow cooker on Low: 8-9 hours
- Slow cooker on High: 4-5 hours
- Once the ribs have cooked, remove from either the stock pot or slow cooker, discarding other ingredients.
- Preheat the grill. Finish the ribs on the grill by charring all sides. Baste in barbecue sauce only after the ribs start to cook: adding sauce to early will cause it to burn on the ribs.
- Serve and Enjoy!
Nutrition
Servings: 8
Calories: 808
Fat: 36.8
Carbs: 15.6
Fiber: 0.9
Protein: 93.6
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