Barbeque Pork Ribs

Another rainy day, trying to think of what is good about all this cool rainy weather and I remembered it’s great weather for growing lettuce and just look how happy my lettuce is looking, it won’t look so pretty when it is 90 degrees and sunny ( will that ever happen?)

Today is week two for “Fat Tuesday”, yup Fat Tuesday is the day before Ash Wednesday and that was months ago.  But Katie and I decided to pick one day each week when we will post something that is not quite as healthy as we might otherwise eat and we’re calling it “Fat Tuesday”.    Katie’s post last week was pretty healthy, today, that isn’t the case.  But, this is something we eat only once in a great while and this version of ribs in a bit healthier than the usual version.  I gave them a good long cook in the oven before putting them on the grill with the thought that much of the fat is cooked off before they hit the grill.  They are fall apart tender when they come out of the oven, so they require a bit of gentle handling on the grill.  When I don’t make my own barbeque sauce, I’m pretty fond of Sweet Baby Ray’s and that’s what I used here.

2 slabs of pork ribs, about 3 to 4 pounds total

12 ounces of beer

Salt and pepper

Bottled barbeque sauce of choice

Preheat oven to 325 degrees F.  Place ribs on large baking sheet.  Sprinkle liberally with salt and pepper, pour beer into pan and cover with foil.  Bake in the oven for 2 hours.  Remove from the oven, remove foil and allow to cool slightly.  Preheat barbeque grill and gently place ribs on grill, brush ribs with barbeque sauce and flip ribs allowing sauce to cook,  meanwhile, brush opposite side with sauce and after 3 minutes flip ribs.  After another 3 minutes, reduce heat or if possible, turn off one burner of grill and move ribs to that side of grill leaving the other burner on, allowing sauce to bake on without direct heat beneath them for about 25 minutes.

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