¼ cup extra virgin olive oil
2 med. red onions - finely chopped
2 cloves garlic, minced
½ cup apple cider vinegar
2 cups Red Ale
3 cups dark brown sugar
1 tsp salt
3-4 racks baby back ribs
Preheat oven to 350 Degrees
Preheat a deep saucepan over medium heat. Add onions and cook till
translucent and tender. Add garlic and stir. Cook for 1-2 minutes.
Add brown sugar, and stir, cooking until sugar is dissolved.
Add vinegar, red ale, 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 the ribs with tin foil,
and cook for one hour.
Remove the tin foil, and flip the ribs so the meat side is down.
Baste with 1/2 of the remaining marinade. Return to oven, without tin
foil 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 in this manner ever 15 minutes until the ribs have been in the
oven for a minimum of 2 hours, 30 minutes (you can go up to 3 1/2
hours if you continue basting).
Remove from the oven, and cover loosely with tin foil. Let ribs rest
at least 10 minutes before serving.