Ribs with special rub and beer marinade - Dallas News | myFOXdfw.com

Ribs with special rub and beer marinade

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Thanks to Chef John Franke (from The Ranch & Whiskey Cake)


4 each            Baby Back Ribs
½ cup            Rib Rub (see recipe)
4 cups            Shiner Bock
1 cup            Bacon Fat
1 cup            BBQ Sauce


1)    One by one, on a cutting board and score the back of each rib in a checkerboard fashion.
2)    Sprinkle each rib, front and back, with a light coating of rib rub
3)    Allow to sit with rub overnight in a covered container.
4)    The next day, place the ribs in a cake pan with high sides.
5)    Place Shiner Bock in pan.
6)    Cover pan with plastic wrap and then with foil
7)    Place in a 275 degree oven for 8 hours.
8)    Remove from oven and remove foil/plastic.
9)    Allow to cool for one hour then remove the ribs carefully from the liquid and place on a clean work surface or cutting board.
10)    Brush each rib rack with a coat of bacon fat and then with a heavy coat of bbq sauce on both sides.
11)    Place on a hot grill to mark slightly and serve immediately.


1 lb.            Brown Sugar
¼ cup            Cayenne Pepper
½ cup            Smoked Paprika
¼ cup            Red Pepper, ground
¼ cup            Garlic Salt
½ cup            Dark Chili Powder
¾ cup            Ancho Chili Powder
1 cup            Italian Seasoning
2 TBSP        Black Pepper, coarse
½ cup            Kosher Salt

1)    Mix all the ingredients together and place in a covered plastic container.

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