The Ultimate Summer BBQ Menu
- Place the ribs in a large container and soak the ribs in the beer for at least one hour. Mix the salt, pepper and paprika together. Remove the ribs from the beer bath and rub the seasoning mixture all over the meaty side of the ribs. Brush the ribs with 2 oz of maple syrup.
- Preheat your BBQ to 450 F and sear the ribs on high heat (open lid) for 6 minutes meat side down and then flip and grill for another 4 minutes. Remove the ribs off the grill and turn one side of the BBQ off to bring down the internal temperature to 300 F. Make a layering of tinfoil, butcher paper and parchment paper. Spread out the brown sugar on the parchment, then the ketchup, molasses, maple syrup and a little more beer. Tent-wrap the ribs and place on indirect heat on your BBQ for about 2 hours. When you remove let the ribs rest for about 15 minutes, then unwrap your ribs, cut into twos and enjoy!
- If you have left over ribs, store them in the fridge over night, and then pop them into the Frigidaire Double Wall Oven for 15 minutes to quickly heat them up!
Are you looking for a delicious summer drink? Try Abbey’s cool-down margarita! Watch the video for the full recipe.
- 1 rack pork back ribs or St. Louis cut side ribs
- 1 pilsner beer of choice
- 1 TBSP. kosher salt
- 1 TBSP. black pepper
- 1 TBSP. smoked paprika
- 4 oz. maple syrup, divided
- 2 oz. ketchup
- 2 TBSP. brown sugar
- 1 oz. molasses
Abbey Sharp is a Registered Dietician (RD), an avid food writer and blogger, a TV and radio personality, a food brand ambassador, a passionate home cook, a food event hostess, and the founder of Abbey’s Kitchen Inc. She has a BASc. in Nutrition and Food, Dieticians of Canada accreditation, and culinary training from George Brown College and private instructors. Abbey’s core philosophy is that a pleasurable relationship with food, your body and your self is the fundamental secret to good health.