• 2 ½ tbsp Garlic Powder
• 1 ½ tbsp White Pepper
• 1 ½ tbsp Seasoned Salt
• 1 tbsp Onion Salt
• 1 tsp Dried Oregano
• 4 lbs Pork Spareribs
• ½ cup Distilled White Vinegar
• 12 (12 fluid oz) cans or bottles Premium Lager
• 1 (20 oz) bottle Ketchup
• 1 (10 fluid oz) bottle Worcestershire Sauce
• 1 ½ cup Maple Syrup
• 1 cup Brown Sugar
• 1 cup Liquid Smoke Flavoring
• ½ cup Margarine
• ½ cup Apple Cider Vinegar
• ½ cup Honey Mustard
1. In a medium bowl, mix garlic powder, white pepper, seasoned salt, onion salt, and oregano.
2. Place ribs in a large roasting pan, and rub evenly with the garlic powder mixture to coat.
3. Pour distilled white vinegar and ½ the beer, or enough to cover the ribs, into the pan. Cover pan and marinate ribs in the refrigerator 8 hours or overnight.
4. Prepare an outdoor grill for indirect, medium heat and lightly oil grate.
5. In a large saucepan, whisk together remaining beer, Ketchup, Worcestershire sauce, maple syrup, brown sugar, liquid smoke, margarine, apple cider vinegar and honey mustard.
6. Bring to a boil. Cover, reduce heat and simmer 15 minutes, or until a thick sauce has formed.
7. Remove ribs from the marinade mixture, and coat liberally with the sauce. Place on the prepared grill, and cook 1 ½ to 2 hours, to an internal temperature of 160 degrees F (70 degrees C). Brush frequently with the sauce while cooking.
Wine Pairing Feature – Recommended by Ted Ross, Vince & Joe’s Sommelier
Foxglove – 2009 Zinfandel Paso Robles, CA - $13.99 750mL
An elegant, classic styled Zinfandel. Loads of berry fruit, pepper and earth. 90 pts. - Robert Parker