Shay's Fall-off-the-Bone Baby Back Ribs

Shay's Fall-off-the-Bone Baby Back Ribs

Ingredients
1 large onion, sliced
3 1/2 pounds (about 2 slabs) baby back ribs
1 (12-ounce) bottle beer
Sea salt, to taste
Freshly ground pepper, to taste
2 cups Chipotle Maple Barbecue Sauce** or your favorite bottled sauce

Preparation

1. Preheat oven to 350°. Spread onion slices evenly on a rimmed baking sheet, and place ribs, bone side down, on top. Pour beer over ribs, sprinkle with sea salt and pepper, and cover tightly with foil. Bake 3 hours or until tender.

2. Brush both sides of ribs with Chipotle Maple Barbecue Sauce. Grill over medium heat, meat side down, 10 to 15 minutes or until slightly charred and crispy, basting several times with sauce. Flip ribs over, and baste cooked side liberally. Close grill lid, and cook 10 to 15 minutes more, basting often. Remove from heat; let rest 10 minutes. Cut individual ribs apart, and serve warm.

Note: You can bake the ribs (step 1) up to a day ahead, but you'll need to leave them on the grill a few minutes longer to make sure they're heated through


**Chipotle Maple Barbecue Sauce

Ingredients
1 (28-ounce) can crushed tomatoes
1/2 cup maple syrup
1/2 cup firmly packed light brown sugar
3 canned chipotle peppers in adobo sauce, diced
1 cup white vinegar
1/4 cup Worcestershire sauce
1/2 cup apple cider or unfiltered apple juice
Juice of 2 lemons (about 6 tablespoons)
4 garlic cloves, minced
2 tablespoons dry mustard
2 teaspoons sea salt
2 teaspoons freshly ground black pepper
Preparation
Combine all ingredients in a heavy saucepan. Bring to a boil over medium-high heat. Reduce heat, and simmer 30 to 35 minutes or until sauce is thickened and reduced by one-fourth. Refrigerate in an airtight container up to 2 weeks.