Ingredients
- 2 tbsp Paprika
- 1 tbsp Garlic powder
- 1 tbsp Onion powder
- 1/2 tbsp Cayenne Pepper
- Salt & pepper
- 1 tbsp Oregano
- 2 pints Beer
- 3 tbsp Ketchup
- 1 tbsp Maple Syrup
- 1 tbsp Maille Wholegrain Mustard
- 2 tbsp Soy sauce
If there is a piece of meat that is my least favourite it’s the ribs! But alas, not everyone agrees with me so I recently had to make these for an impromptu BBQ in the sun. The seasoning comes in a two-step process and it’s best to prepare this well in advance to let the meat suck in all the flavour.
Steps
1 Done | I begin by preparing the spicy dry rub, mixing together the paprika, garlic & onion powder, plenty of sea salt & freshly ground pepper, cayenne pepper & oregano. Pat dry the rib and cover it all on both sides. Ideally, refrigerate for at least an hour. |
2 Done | In a large baking tray, pour one pint of beer and place the rib/s in the beer bath. Cover in foil and place in the oven or on the BBQ. The beer will eventually evaporate and you would need to top it up again with another can. Half way through the cooking process, turn the ribs to the other side. |
3 Done | Once all the juice is soaked up, grab the wet mixture made of: ketchup, maple syrup, Maille Wholegrain Mustard & soy sauce and brush both sides. BBQ until done and enjoy! |
