Ingredients
6 bottle lager
3 rack baby back ribs
2 carrots
2 celery ribs
1 large onion
1/4 c. rendered bacon fat
1 medium onion
5 large cloves garlic
1/4 c. finely chopped fresh ginger
1 c. fresh orange juice
1 c. ketchup
3/4 c. cider vinegar
3/4 c. light brown sugar
1/2 c. strong-brewed coffee
1/2 c. sambal oelek or other Asian chile sauce
1/2 c. unsulfured molasses
1/2 c. tamarind concentrate (see Note)
1/2 c. Dijon mustard
1/2 c. Worcestershire sauce
kosher salt
Freshly ground pepper
vegetable oil
Preparation
Step 1In a large pot, combine the lager, baby back ribs, carrots, celery, and onion, and bring to a boil. Simmer over low heat, turning the ribs a few times, until the ribs are tender, about 1 1/2 hours. Transfer the ribs to a work surface and let cool. Cut in between the ribs at 2-rib intervals.Step 2In a large saucepan, heat the bacon fat. Add the onion and cook over moderate heat, stirring occasionally, until softened, about 10 minutes. Add the garlic and ginger and cook for 5 minutes longer. Whisk in the orange juice, ketchup, vinegar, brown sugar, coffee, sambal oelek, molasses, tamarind concentrate, mustard, and Worcestershire sauce, and bring to a boil. Simmer over low heat, stirring occasionally, until thickened, about 45 minutes. Season with salt and pepper. Working in batches, puree the sauce in a food processor.Step 3Light a grill. Brush the ribs with oil. Grill over moderate heat, turning, until lightly browned, about 5 minutes. Brush the ribs with the sauce and grill, turning and brushing with more sauce, until richly glazed and browned, about 2 minutes longer. Serve the ribs with extra sauce for dipping. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.
