Beer Simmered BBQ Ribs

These will be the easiest and best-tasting ribs you have ever had. Because they are cooked in the Crock-Pot first and then on the grill, the meat literally falls off the bone when you pick it up.

Crock-Pot

BBQ Grill, charcoal provides the best taste but gas will work.

Basting Brush

Tongs

Pork Ribs

Beer, dealers choice

BBQ Sause, again, dealers choice

Honey

Spices (Pepper, salt, garlic powder, onion powder)

Empty 4 cans of beer into the crockpot. Cut the slab of ribs into sections that fit into the Crock-Pot. If the Ribs are sticking out of the beer, add water until they are submerged. Now let then ribs simmer for 3-4 hours, or until the bones protrude slightly from the meat. The 5th beer is for you to enjoy while waiting on the ribs to cook. ;-)

You will need about 1.5 - 2 cups of BBQ sauce per rack of ribs. The BBQ sauce is a concoction of Sweat Baby Rays, Honey and my own mixture of Pepper, Salt, Garlic Powder, Onion Powder. The Honey adds to the taste and helps the BBQ sauce carmelize on the ribs. I add about 2 tablespoons of Honey for every cup of BBQ sauce.

The ribs are done when the bones are sticking out from the meat and it is nice and tender. The pictures show an example of this. Lather up both sides of the ribs and put them on a hot grill. Since the ribs are already cooked, we are only cooking on the BBQ sauce.

Flip the ribs frequently and reapply a hefty serving of BBQ sauce on every flip. This gives the ribs a sweet & crispy caramelized taste that puts the final touch on them. Once you flip them a couple of times and the BBQ sauce layer on enough for your liking, they are ready for enjoyment.

CAUTION: Meat may fall off bone due to being so tender! Don't let it fall into the grill.