After a week of NO ELECTRICITY (thank you Irma!), I found myself needing a weekend food fest, so that’s exactly what we did.  Pool, Beer, BBQ…Repeat.

Guinness Glazed Ribs

Marinade & Rub
1-12 oz. bottle or 16 oz can bottle Guinness Draught
1 rack St. Louis Style pork ribs
1 TBSP salt
1 TBSP pepper
1 TBSP ground cumin
1 TBSP garlic powder

Place rack in a baking pan big enough to allow them to lay flat.  Using a paring knife, poke holes throughout the meat.  Pour over a full bottle or can of Guinness, cover, and refrigerate for at least 6 hours.
After the soak, drain off all but a cup of the beer (reserve the rest), just to keep the bottom of the pan covered with a liquid.
In a small bowl, combine seasonings.  Rub over the meaty side of the rack.  Cover in aluminum foil, and bake at 350 degrees for 2 hours.  After an hour, check the ribs.  If they need a bit more liquid, use the reserved Guinness.  Recover, and continue baking for another hour.  After the second hour, uncover and insert a knife or fork into the meat between the rib bones. If the meat is tender, remove from the oven.  If it still seems tough, continue baking and check after 30 minutes.  Do not cook these until the meat falls from the bone.

Preheat a grill to 300 degrees.  Place racks on the grill, meat side down.  Close lid, and grill for 10 minutes.  After 10 minutes, flip and brush both sides of the rack with glaze.  Close the lid, with meat side down, and continue grilling for another 10 minutes.  Repeat the flip & grill method until rack is glazed thoroughly and the meat is super tender.  Remove from grill and rest for 10 minutes before cutting.

Glaze
1-12 oz. bottle or 16 oz can bottle Guinness Draught
3/4 c. brown sugar
1 TBSP butter
1 tsp red pepper flakes
1 clove garlic–minced

In a sauce pan, bring beer and other ingredients to a boil.  Reduce heat to medium, and allow to lightly boil for 10-15 minutes.  Beer will reduce and thicken. Remove from heat and pour into a large measuring cup or bowl for glazing.