2 full racks pork spareribs
8 cups Water
4 cloves garlic
1 onion, peeled and quartered
1 branch fresh thyme
1 bay leaf
4 cups marinade - see recipe below
2 1/2 cups sweet chili beer BBQ sauce, see recipe below
CUT racks of ribs in half and place in a pot. Pour in water and add garlic, onion, thyme, and bay leaf. Bring to a boil and let simmer for about 1 hour, making sure the ribs are completely immersed in water. Let cool slightly when done.
ONCE ribs are cooler, transfer to a sealable plastic bag and pour in marinade. Squeeze as much air as possible out of the plastic bag before closing. Let ribs marinate in the refrigerator for 4 to 24 hours.
NEXT, brush ribs with 2 cups BBQ sauce and then grill indirectly over high heat. When sauce is caramelized, brush with the rest of the sauce and serve.
MARINADE: Combine 1/4 cup each brown sugar, white vinegar, FRENCH'S® Worcestershire Sauce, 2 tsp. salt, 2 tsp. dry mustard, 1 cup of water, 1/2 cup pale ale, 1 cup molasses, and 1/2 cup maple syrup. BBQ SAUCE: In a pot, combine 2 tbsp. each brown sugar, white vinegar, lemon juice, and FRENCH'S® Worcestershire Sauce, 1 tsp. salt, 1 tsp. dry mustard, 3/4 cup pale ale, 1/2 cup molasses, 1/2 cup FRANK'S® RedHot® Sweet Chili Sauce, and 1/4 cup maple syrup. Let sauce thicken on the stove top over medium-high heat.