GMA Recipe: Baby Back Ribs with Beer BBQ Sauce

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Baby Back Ribs with Beer BBQ Sauce
From chef and author Dave Lieberman
Wednesday, August 24, 2005

Chef Dave Lieberman is the host of the Food Network show, "Good Deal with Dave Lieberman," and author of "Young & Hungry: More than 100 Recipes for Cooking Fresh and Affordable Food for Everyone."

The young culinary star, who works as a personal chef in New York City, started his own cooking show while a student at Yale University. The public access show, called "Campus Cuisine," featured sophisticated yet accessible recipes and crazy college adventures.

These ribs are really easy to make and because they do most of the cooking in the oven, it won't keep you tied up outside over a hot grill for hours. Dave made them easy on Good Morning America.

Ingredients

1/2 cup A-1 steak sauce

1/2 cup bourbon or good dark beer

2 tablespoons Worcestershire sauce

1/4 cup dark brown sugar

1 teaspoon regular or grainy Dijon mustard

2 pinches of red pepper flakes

Salt to taste

2 racks baby back ribs (about 2 1/2 pounds)

Directions

First make the barbecue sauce. Heat all the ingredients together in a saucepan over medium heat until steaming. Cool. The sauce will keep in the refrigerator for up to two weeks.

Preheat oven to 325°F.

Cut the racks of ribs in half crosswise. Rub the ribs with the sauce of your choice, paying most attention to the meaty side.

Lay the rib pieces, meat side down, in an 11" x 13" baking dish. The pieces will overlap slightly.

Cover the dish tightly with aluminum foil and bake until the meat pulls away from the ends of the bones and the ribs are tender, about 1 1/2 hours.

You can bake the ribs up to three hours before you grill them and leave them at room temperature. Or you can bake them the day before and keep them refrigerated. Bring the refrigerated ribs to room temperature about one hour before you grill them.

Remove the ribs from the baking dish but reserve the cooking liquids. Grill the ribs, brushing them with a reasonable amount of the remaining sauce, until they're browned and heated through, about 10 minutes.

Move the ribs around as they grill; the sugar in the sauce makes it easy for them to burn, so watch out for that. Let the ribs rest for 5 to 10 minutes before cutting them into one or two bone pieces.

Recipe copyright 2005, Dave Lieberman