Ingredients:
- 1/4 extra virgin olive oil
- 2 medium red onions finely chopped
- 2 cloves garlic minced
- 1/2 cup apple cider vinegar
- 2 cups red ale
- 3 cups dark brown sugar
- 1 tsp. salt
- 3-4 racks baby back ribs
directions:
Preheat a deep saucepan over medium heat. Add onions and cook til translucent and tender. Add garlic and stir.. Cook 1-2 minutes. Add brown sugar and stir, cooking until dissolved. Add vinegar, red ale, extra virgin olive oil and salt. Simmer over low heat for 5 minutes. Be careful, as the beer tends to bubble up very quickly if heat is too high. Line a large cookie sheet or cake pan with aluminum foil (depending on the size of your ribs). Place ribs on pan with meat side up and baste with 1/2 of the marinade. Loosely cover with foil and cook for 1 hour. Remove the foil and flip ribs to meat side down. Baste with 1/2 of the remaining marinade. Return to oven and cook for 30 minutes. Flip ribs back to meat side up and baste with the last of the marinade. Using either a basting ball or a spoon, scoop the liquid from the bottom of the pan and baste the top of your ribs. Continue basting every 15 minutes until the ribs have been in the oven for a minimum of 2 hours and 30 minutes (you can go up to 3 1/2 hours if you continue basting). Remove from the oven and cover loosely with your foil. Let ribs rest for at least 10 minutes before serving.
