You better save this one!
- 1 cup of brown sugar
- 1/2 cup of fajita seasoning
- 2 tbsp of paprika
- 2 racks of pork spare ribs – fat trimmed
- 1 cup of Bourbon Barrel Aged Imperial Stout Bobcaygeon Brewery
- 3 cloves of garlic – minced
- 1 tbsp of Bourbon Barrel Aged Maple Syrup
- 3 tbsp of worcestershire sauce
- 1 tbsp of whole grain mustard
Alright you have all your ingredients prepped! Ready to go!
In a bowl, mix brown sugar, fajita seasoning and paprika. Rub both sides of the ribs with the rub. Place the spear ribs in a container, cover and refrigerate overnight.
(Next day) Preheat the oven at 250 degrees, whisk together, beer, garlic, maple syrup, Worcestershire sauce & mustard in a bowl & set aside.Tear off two sheets of aluminum foil, shiny side down. Place a rack of spear ribs on each sheet, meaty side up. Tear off two more sheets and place on top of the ribs, shiny side up. Tightly fold to create a semi-sealed packet. Just before sealing completely, divide the beer mixture evenly into each packet. Complete the seal.
Place the packets side by side on a baking sheet. Bake in the preheated oven for 3-4 hours until tender.
Carefully empty both packets of the beer mixture and empty into a sauce pan. Set ribs aside. Simmer the drippings on medium high heat until the sauce begins to thicken.
Brush the thickened sauce over the ribs.Put the ribs in the oven on broil until the sauce is lightly caramelized.
This one is amaaaaaaazing so enjoy!