Nothing’s better than having a finger-lickin’ good sauce to smother your baby back ribs. This one calls for Guinness and honey so it’s sure to be a winner. You can make the sauce up to a week in advance.
—CAITLIN HAWES WESTWOOD, MA
PREP: 5 MIN. • COOK: 1 1/2 HOURS • MAKES: 12 SERVINGS
6 pounds pork baby back ribs
BARBECUE SAUCE
3 cups ketchup
2 bottles (11.2 ounces each) Guinness beer
2 cups barbecue sauce
2/3 cup honey
1 small onion, chopped
1/4 cup Worcestershire sauce
2 tablespoons Dijon mustard
2 tablespoons chopped chipotle peppers in adobo sauce
4 teaspoons ground chipotle pepper
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon pepper
1. Wrap the ribs in large pieces of heavy-duty foil; seal edges of foil. Grill, covered, over indirect medium heat for 1 to 1 1/2 hours or until tender.
2. Using a large saucepan, combine the sauce ingredients; bring to a boil. Reduce the heat; simmer, uncovered, about 45 minutes or until thickened, stirring occasionally.
3. Carefully remove ribs from foil. Place over direct heat; baste with some of the sauce. Grill, covered, over medium heat about 30 minutes or until browned, turning them once and basting occasionally with additional sauce. Serve with remaining sauce.