Karoline Boehm Goodnick

Serves 4 with leftovers

12 country-style boneless pork ribs (3 to 3¼ pounds)
½ spice mix
1 onion, thinly sliced
1 bottle or can (12 ounces) lager beer
½ tablespoon vegetable oil
2 cloves garlic, chopped
1 can (15 ounces) tomato sauce
3 tablespoons light brown sugar
2 tablespoons apple cider vinegar
1 tablespoon Worcestershire sauce
¾ teaspoon kosher salt
½ teaspoon black pepper
¼ teaspoon cayenne pepper, or more to taste

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1. Set the oven at 300 degrees.

2. Sprinkle the ribs with the spice mix, pressing it on with your fingers. In a large roasting pan, spread the onion, add the ribs, and pour the beer around them. Cover with foil.

3. Cook for 50 to 60 minutes or until the pork is cooked through. Transfer the ribs to a large plate. Strain the cooking juices into a bowl; refrigerate for the dirty rice.

4. Meanwhile, in a saucepan over medium heat, heat the oil. Add the garlic and cook, stirring, for 1 minute. Add the tomato sauce, sugar, vinegar, Worcestershire, salt, and black and cayenne pepper. Bring to a boil, lower the heat, and simmer, stirring occasionally, for 8 minutes; cool.

5. Light a charcoal grill or turn a gas grill to high. Brush the ribs with the barbecue sauce. Grill for 3 to 5 minutes or until browned. Brush with sauce, turn, and grill 4 minutes more. Reserve 4 ribs for the rice. Serve the remaining ribs with the remaining barbecue sauce. Lisa Zwirn