Slow Cooked BBQ Ribs

Ingredients

1 full rack of baby back pork ribs
1 package of Club House Smokey Cedar & Ale Flavoured Wet Rub
2 cans of your favourite ale
BBQ Sauce

Directions

Pre-heat the oven to 250F.

Remove the membrane from the ribs (see video below for instructions on how to do so).

Apply wet rub on both sides of the ribs. Place the ribs on a rack in a roasting pan. Pour both cans of beer in the bottom of the roasting pan.

Cover with aluminum foil. Bake the ribs for 2.5 hours.

After 2.5 hours in the oven, remove the roasting pan from the oven and remove the foil cover. Increase the oven heat to 350F. Spread a layer of BBQ sauce on the ribs, recovered them with the foil, and let them cook for another hour.

Finishing in the oven:
Remove the roasting pan from the oven and remove the foil cover. Spread another layer of BBQ sauce and return the ribs back in the oven, uncovered, for an additional 15-20 minutes.

Once they are done, removed the ribs from the oven and carefully transfer them to a cutting board. Cut them into individual ribs or quarter racks, brushed with a tad more sauce, and ready to serve!

Finishing on the BBQ:
Pre-heat the BBQ to medium-high heat. Remove the roasting pan from the oven and carefully transfer the ribs to a cutting board. Add another layer of BBQ sauce, place the ribs on the grill and cook about 5 minutes on each side, until browned and slightly charred. Cut the ribs into individual ribs or quarter racks, brush with more sauce and serve.

How to remove membrane

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