Big John's Rocky Mountain Ribs

Total Time: 1 hr 35 mins Preparation Time: 1 hr Cook Time: 35 mins

Ingredients

• Servings: 4
• 4 racks lamb back ribs
• 1 liter dr. pepper cola
• 1 liter pineapple juice, unsweetened
• 1 cup brown sugar, packed
• 1 cup big rock traditional ale or 1 cup other dark beer
• 1 tablespoon cayenne pepper
• 1 large onion, chopped fine
• 3 cloves garlic, minced
• 1 whole green pepper, seeded and chopped
• 1 can tomato paste
• 2 tablespoons butter
• 2 tablespoons worcestershire sauce
• 1 tablespoon dijon mustard
• 1 cup balsamic vinegar
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon black pepper, freshly ground
• 1/2 teaspoon pepper, finely ground
• 1/2 cup lime juice
• 1/4 cup molasses
• 2 tablespoons liquid smoke flavoring

Recipe

• 1 remove rack ends of ribs if not done prior to purchase.
• 2 pierce meat with a fork several times and cut racks in half.
• 3 in a large pot, combine dr pepper, pineapple juice, ale and brown sugar, mix and add ribs.
• 4 add water in order to submerge ribs completely if necessary.
• 5 bring to a boil and cook for 1 hour, retaining the liquid when finished.
• 6 sauté onion, garlic and green pepper in butter for about 5 minutes until tender.
• 7 add tomato paste and about 3 cups of the liquid remaining from boiling the ribs.
• 8 add worcestershire sauce, mustard, vinegar, molasses, liquid smoke and spices, mix well.
• 9 let mixture boil down stirring often until fairly thick.
• 10 remove from heat and whisk lime juice into mixture.
• 11 remove ribs from mixture, dust with cayenne and grill them on a bar-b-q over medium heat for 5-8 minutes per side.
• 12 brush ribs with sauce, then put them back on the bar-b-q over low heat for another 10-15 minutes, bushing frequently with sauce and being careful not to burn them.