Ingredients
23 cup barbecue sauce (Kikkoman Teriyaki Baste & Glaze)
13 cup beer (Olympia or Rainier Beer would be the best)
2 garlic cloves, pressed
2 (2 lb) slabs pork back ribs
Method
Sources
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Recipes1M
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Offset stick burner — traditional low-and-slow barbecue smoking
Hickory chunks — classic American barbecue smoke flavor
Stand ribs upright — fit more racks in smoker or grill
Adjustable stand — hold cookbook or tablet at eye level while cooking
Dedicated smoker for hot smoking, barbecue, low-and-slow cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Offset stick burner — traditional low-and-slow barbecue smoking
Hickory chunks — classic American barbecue smoke flavor
Stand ribs upright — fit more racks in smoker or grill
Adjustable stand — hold cookbook or tablet at eye level while cooking
Dedicated smoker for hot smoking, barbecue, low-and-slow cooking
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Blend together BBQ sauce, beer and garlic. Cut each slab in half and brush thoroughly with sauce mixture. Place 2 halves, meaty side up, in 9x13-inch microwave-safe baking dish. Cover; microwave on Medium-high (70%) 17 minutes, turning ribs over and rotating dish after 9 minutes. Remove ribs; keep warm. Repeat microwave cooking procedure with remaining ribs. Place ribs on grill 8 to 10 inches from medium-hot coals; brush with sauce mixture. Cook 10 to 12 minutes, turning over and brushing frequently with remaining sauce mixture.