This summer favorite is sure to please even the most choosy barbecue connoisseur.
3 slabs baby back ribs
1 bottle beer (may substitute with liquid of preference)
1 teaspoon cracked pepper
1 teaspoon salt
½ teaspoon oregano
¼ teaspoon smoked paprika
2 bay leaves
3+ cups of your favorite sauce
No nutrition information available
Bring ribs to room temperature by removing from refrigerator for 1 hour. Preheat oven to 300 degrees. Arrange ribs in singe layer of large roasting pan, cutting slabs in half as necessary to fit. Apply rub of pepper, salt, oregano and paprika to the slabs. Add bay leaves and beer to bottom of pan and cover with foil. Bake for 2 hours. Turn off oven and leave covered pan in oven for an additional hour. Remove from oven, allow to cool, and drain liquid from bottom of pan. Brush a layer of sauce onto rib top and bottoms, and marinate refrigerated for a minimum of 4 hours.
Preheat grill to medium-high heat. Grill top of slabs until slightly charred (5-7 minutes). Flip slabs, apply another layer of sauce to desired level and continue to grill until warmed through (about 15 minutes total).