Sticky Beer-and-Soy Glazed Ribs

Baby back ribs lacquered in a sweet-savory glaze of soy sauce, brown sugar, beer and ketchup until sticky and caramelized.

Ingredients

• 2 slabs baby back ribs, about 2.5 lb each
• 2 tablespoons kosher salt
• 1 tablespoon black pepper
• 1 tablespoon garlic powder
• 1 cup ketchup
• 1/2 cup soy sauce
• 1/2 cup packed brown sugar
• 1 cup lager or amber beer
• 2 cloves garlic, grated
• 1 tablespoon grated fresh ginger
• 1 tablespoon rice vinegar

Directions

1. Heat a grill or oven to 300 degrees F. Remove the rib membrane and season both slabs with salt, pepper and garlic powder.
2. Wrap the ribs in foil and cook over indirect heat (or bake) until tender, about 2 hours.
3. Simmer the ketchup, soy sauce, brown sugar, beer, garlic, ginger and vinegar in a saucepan until reduced and glossy, about 15 minutes.
4. Unwrap the ribs and move over direct heat. Brush with the glaze and grill, turning and re-glazing, until sticky and caramelized, about 10 minutes.
5. Rest 5 minutes, cut between the bones and serve with extra glaze.

Notes

Based on the sticky lacquered ribs Michael Symon makes on Symon’s Dinners Cooking Out.