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Smokin’ Beer-Planked Back Ribs with Nuts
With hot and sticky peanut and brown sugar topping, this sweet meat is irresistible to any crowd.
Loading ...April 8th, 2012
*Find this and other great recipes in… Everday Gourmet Plank Grilling By Ted Reader Buy the cookbook online at Amazon.ca
Servings
4Prep Time
3 minutesCook Time
25 minutesIngredients
Directions
Using a sharp knife, score the membrane on the backside of the ribs in a diamond pattern. Rub with Bone Dust BBQ Seasoning , pressing the seasoning into the meat.
Preheat oven to 325°F (160°C). Place the plank into a large roasting pan. Pour in beer/water mixture until the plank floats. Scatter the garlic, chili peppers and onion evenly over the surface of the plank. Lay the ribs, meat side down, on top of the plank. Lay 3 to 4 slices of lime on the top of each rack.
Cover with lid or aluminum foil. Place pan in the oven and braise plank ribs for 2 to 21„2 hours, until tender and meat pulls easily from bones.
Meanwhile, combine Fire-Roasted Hickory-Planked BBQ Sauce and beer, stir and set aside.
Remove ribs from oven and cool slightly. Transfer ribs to a rimmed baking sheet and discard cooking liquid and garlic, chili peppers and onion; reserve plank. Cut the ribs into 3-bone sections. Brush rib sections all over with some of the barbecue sauce and stack on reserved plank.
Preheat grill to medium heat. Plank grill ribs for 15 to 20 minutes, basting occasionally with any remaining Fire-Roasted Hickory-Planked BBQ Sauce, until ribs are lightly smoky, heated through, and slightly crispy.
Sprinkle with crushed peanuts and brown sugar and close grill lid. Allow to cook for another 5 minutes, until peanuts and brown sugar are hot and sticky. Remove from grill.
Serve with extra sauce.
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