Spicy Pork RibsServe with American Style Premium Lager, like Budweiser
From The Anheuser-Busch Cookbook¾ cup harissa paste
3 tablespoons fresh lemon juice
1 tablespoon minced garlic
2 slabs baby back ribs ( about 11/2 pounds each)
Kosher Salt and freshly ground black pepper
2 12oz bottles Budweiser
In a small bowl, stir together the harissa paste, lemon juice and garlic. Set aside
Rinse the ribs and pat dry with paper towels. Using a dull butter knife, loosen the thing papery membrane that runs along the underside of the ribs, then pull it off with your fingers. Rub the ribs generously on both sides with salt and pepper, then slather all over with the harissa mixture. Wrap the ribs in plastic wrap and refrigerate for at least 8 hours and up to 24 hours.
Prepare a grill for cooking over indirect heat. First, oil the grill rack. If using a charcoal grill, light 50 to 60 briquettes and let burn until covered with ash, about 20 – 30 minutes, then mount them to one side. Place a drip pan on the other side cleared of coals, this is the indirect heat area. Set the oiled grill rack in place. If using a gas grill, turn all the burners to high and close the lid. When the temperature inside the grill reaches 350 degrees to 400 degrees, lift the lid, turn off one of the burners and lower the other burners to medium. Place a drip pan under the turned-off burner. This is the indirect heat area. Set the oiled grill rack in place.
Place the ribs, bone side down, over the indirect heat area of the grill and close the lid. Cook, basting gently with the beer on both sides every 10 minutes (leave bone side down and try to keep the harissa mixture on the ribs while basting) until the ribs are tender and cooked through and the meat has shrunk back from the ends of the bones, 40-50 minutes. Serve the ribs hot.
Cook Tip: Harissa, a Tunisian spice paste is available at gourmet food stores and Middle Eastern markets. You can marinate the ribs for up to 2 days for cooking.
Makes 8 servings.
