Smoked Baby Back Ribs Soaked in Lambic
Baby back ribs soaked in lambic, them smoked.
| Servings | Prep Time |
| 4guest | 15minute |
| Cook Time | Passive Time |
| 4hour | 24hour |
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Ingredients
- 2each pork ribs, baby back cut,raw
- 750ml Lambic,such as Lindemans Cuvée René or other Lambic or Gueuze
- salt, sea
- peppercorns, white, freshly cracked
Instructions
Marinating Pork Ribs Directions:
- Flip the rib upside down (bones facing you), and find the top corner of the widest end. Look for the white membrane that covers the bottom of the rack (you might need to run a fork tong along the bone to find a place to grab it) and pull it away from the bones to discard it. Removing this membrane will make for a more tender rib. Find a container, such as a disposable roasting or hotel pan large enough to hold the slabs of ribs while they lay flat (or cut each slab in half). Pour the Lambic over the ribs, leaving any sediment behind. The acid of the beer will help break down the fat, tenderizing the ribs and adding a nice tartness to balance out the fatty richness. Let marinate for 12 – 24 hours.
Smoking Directions:
- Remove the ribs from the Lambic (reserving the liquid for a mop), dry them with a paper towel and season with salt and white pepper. Let them sit for 30 minutes at room temperature while the coals are being prepared.
- Follow the smoking instructions for the smoked pork shoulder to cook the ribs, using the same smoke layering technique. Cook at 250°F | 121°C – 275°F | 135°C for about 4 hours. Baste the ribs once an hour with the Lambic mop during cooking. The ribs are done when you lightly pull on a rib and the meat gives just enough to free the bone while still remaining intact.
Conventional Oven Cooking Directions
- If a smoker isn’t available, preheat the oven to 250°F | 121°C . Season the ribs with salt and pepper, wrapping each full slab separately in plastic wrap and adding a few tablespoons of Lambic to each package. Yes, I said plastic wrap. Make sure they are sealed tightly. Rewrap again with a second layer of plastic wrap. Now wrap the ribs in a third layer, this time with aluminum foil. Place each triple-wrapped rib onto a baking sheet and cook for 5 hours. Do not peek or puncture the ribs package. The ribs will steam in their own juices and lambic beer for 5 hours, creating tender rib meat that falls off the bone. It’s so easy, you’ll wonder why you haven’t tried this before …
Recipe Notes
