Spicy Lime Rubbed Ribs with Corona BBQ Sauce

So I have been talking for the past two days about my ribs.  I liked the rub, could have maybe been spicier and maybe I should have used more; I did after all have over 5 pounds of spare ribs.  The sauce however balanced out the spiciness perfectly.  As I mentioned in my first post I baked these; not my usual choice for ribs but I needed something I could do unattended for several hours without worry of my fire going out or the meat being over cooked.

Spicy Lime Rubbed Ribs with Corona BBQ Sauce

I like to use onions as a rack for my ribs.  Place onion slices on the bottom of baking dish.

Prepare rub mixture.

Season meat with rub and place in baking dish on onions. Pour corona into bottom of pan reserving 1/2 cup for sauce (or open an extra corona if you need); squeeze lime juice into pan also.

Cover with foil and place in 225 degree oven. Meanwhile prepare sauce.

Roast for about 6 hours.  Remove ribs from oven and set aside.  No peaking for at least 30 minutes. Baste ribs with sauce if desired and broil for about 6 minutes.

Enjoy  ~ Kimberly

Corona BBQ Sauce

I mentioned the sauce yesterday in my rib rub post.  I like the kick the cayenne added and the lime and corona worked well together of course.  I didn’t use vinegar which is unusual for my barbecue sauces, but the lime and beer complimented everything so well I didn’t want to overwhelm with acidity.  I will wrap it all up tomorrow and get these ribs cooked.  In the meantime here is the sauce recipe.

Corona BBQ Sauce

  • 1/2 cup pineapple juice
  • 1/2 cup corona
  • 1/2 cup ketchup
  • 1 Tbs lime juice
  • 3 Tbs brown sugar
  • 1/2 tsp black pepper
  • 1/2 tsp coriander
  • 1/2 tsp chili powder
  • 1/2 tsp crushed brown mustard seed
  • 1/2 tsp granulated garlic
  • 1/2 tsp cayenne pepper

Combine all ingredients in sauce pan.  Heat to simmer and cook for about 15 to 20 minutes over medium heat to thicken and bring out all the flavors.  Chill until ready to serve. Serve warm or cold.  Baste on to ribs if desired.

Enjoy ~ Kimberly

Asian Inspired BBQ Spare Ribs

Another day of Charles’ awesome cooking.  Today he decided to go with ribs.  I am not always a huge rib fan.  I don’t like the fussiness of gnawing off the bone and sticky fingers.  These however were amazing; cooked to perfection.  Normally he would have grilled and smoked, but with the ice storm that passed he opted for an oven poached technique that worked beautifully.

Asian Inspired BBQ Spare Ribs

  • 4-5 lbs. spare ribs
  • 12 o.z. Guinness extra stout
  • 1/2 cup orange juice
  • 1 tsp whole black pepper corns
  • 1 Tbs whole coriander
  • 4 cloves garlic ~ crushed
  • 10 thin slices shaved from fresh ginger root
  • 1/4 tsp Chinese 5 Spice blend

Combine everything except ribs in roasting pan.  Place ribs in pan and cover with foil.  Poach 3 hours at 285 degrees. If pieces are overlapped you may want to turn 1/2 way through cooking time (not flipping over, just switching which is on top).  Remove from oven and let rest covered for about 30 minutes.

Place on a rack and glaze with sauce; our asian zing is perfect; return to a 350 degree oven for 15 to 20 minutes.  Have some extra sauce on the side for dipping!

Enjoy ~ Kimberly