Smoky Beef Ribs with Sriracha BBQ Beer Sauce
Ingredients:
6 pounds beef back ribs
1/2 onion, chopped
1/4 cup honey
4 ounces beer
1/4 cup barbecue sauce
For the rub:
2 tablespoons Worcestershire sauce
1 teaspoon soy sauce
1 tablespoon sriracha
1 tablespoon salt
1 teaspoon garlic powder
1 tablespoon black pepper
1/2 tablespoon brown sugar
2 teaspoons chipotle chili powder
2 teaspoons powdered ginger
Directions:
1. Prep 4-8 hours in advance: In a bowl, mix together Worcestershire, soy sauce and 1/2 tablespoon sriracha; rub over ribs.
2. In a separate bowl, combine salt, garlic powder, black pepper, brown sugar, chili powder and ginger; rub over ribs. Cover and let marinate in fridge for 4-8 hours.
3. Preheat grill (or oven) to 350F.
NOTE: used a Big Green Egg smoker. If using a grill, do not cook over direct heat.
4. Cook ribs for 1 hour and 15 minutes over indirect heat.
5. Remove ribs from heat and place in the foil pan. Add onion to the pan. Drizzle honey and beer over the ribs. Cover with foil.
6. Reduce heat to 325F and cook ribs (covered in the foil pan) for 1 hour and 15 minutes.
7. Remove from heat. In a bowl, combine 1/2 tablespoon sriracha, barbecue sauce and drippings from the pan. Place ribs directly on the grill (out of the pan); baste with sriracha-barbeque sauce. Let cook for 20 minutes or until ribs are black and crispy.