Recipe: Memorial Day Ribs

24 May

Memorial Day – often seen as the launch of summer – is when many guys put their outdoor grilling skills to use for the first time of the year. For a little help around the grill this holiday, we turned to two talented Southern chefs Jeremy Barlow, head chef and owner of Nashville’s Tayst Restaurant and Mike LaSage, executive chef and BBQ master at Atlanta’s P’cheen.
Jeremy offered us his recipe for Sweet Tea Ribs, one that he prefers for its easy preparation and complex taste: “When it’s time for personal holiday cooking, I do food that requires as little effort as possible, allowing me to enjoy more time with my family. These ribs will be stickily delicious, with the sweetness of the honey and sweet tea, cut a bit by the dark, caramel undertones of the stout.”
For a more exotic variation of ribs, you can find chef Mike’s recipe for Thai Style baby backs here.
Sweet Tea Ribs
1 rack of pork ribs per 2 people or 1 really hungry person
Recipe will cover up to 4 racks

Marinade
½ gallon sweet tea
2 bottles Yazoo Onward Stout
1 cup organic sugar
½ cup salt

Combine ingredients and bring to a boil. Simmer until salt and sugar are dissolved. Let cool and pour over rack of ribs. Place in refrigerator for 3 days. Remove the day before cooking and place on drying rack, return to refrigerator and leave uncovered for one day.

Sauce
1 bottle Yazoo Onward Stout
½ cup honey
1 tsp cayenne
½ cup whole grain mustard

Mix ingredients together in a sauce pot. Simmer until slightly thick, cool and set aside.

Grilling
Heat the grill to around 300 degrees, place ribs seasoned with salt and pepper on grill turning every twenty minutes. Keep grill covered and stoke the fire some in order to keep a constant temperature. Cook for 3-4 hours. When the ribs are tender, glaze with sauce for the final 30 minutes. Remove from heat and glaze once more. Let rest wrapped in foil for twenty minutes.

Smoking
If you use a smoker, bring the temperature to 225 degrees and get smoke rolling. Cook ribs for 6-8 hours. When the ribs are tender, glaze with sauce for the final 30 minutes. Remove from heat and glaze once more. Let rest wrapped in foil for twenty minutes.

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