Ribs Sweet & Spicy
1 cup bottled bbq sauce
2 tablespoons Dijon mustard
¼ cup brown sugar
2 teaspoons soy sauce
2 teaspoons fish sauce
2 teaspoons worchestershire
3-4 racks baby back ribs (plan on 3-4 ribs per person)
2 cans light beer or hard cider (2 pints total) + water to cover ribs
2 large onions sliced
8 large garlic cloves, peel and smash, no need to chop
1 teaspoon each: dried rosemary, thyme, basil, red pepper flake, salt and black pepper
2 bay leaves
1 cup honey
Mix all ingredients. Cover and refrigerate overnight. Can be made 3-4 days ahead. Remember: umami!
Place ribs meaty side down in roasting pan or dutch oven. Add beer/cider and enough water to cover ribs. Add onions, garlic and spices. Heat to a boil, turn down to simmer, covered until very tender, about 1 hour, let cool in pan for about half hour (this really is key to fall off the bone ribs).
Transfer to heavy foil. Lightly blot with paper towels and scrap off the excess herbs. Brush all sides with honey. Make a day or two ahead, refrigerate overnight.
Have ribs and sauce come to room temp about a half hour. Brush both sides of ribs with sauce, place meaty side down on grill. Keep turning and adding sauce, turn and sauce, turn and sauce. Grill until bronze color and heated through, about 12-15 minutes. Brush more sauce on both sides. Serve with more sauce on the side (do you see a more sauce theme going on here!)