While the Columbus Jazz and Ribs Fest maybe cancelled this year, you can still create your own fest at home. Watch as CMA Executive Chef Laura Richmond shows you how to up your ribs game with this recipe for Summer Ribs.
Ingredients
- 1 rack of short or baby back ribs
- 1 beer of your choice
- 1/4 cup apple cider vinegar
Rib rub:
- 1/4 cup brown sugar
- 2 teaspoons Kosher salt
- 2 teaspoons black pepper
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground mustard
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cayenne pepper
Directions:
- Mix dry rub spices together in a large bowl until well blended
- Put a generous coating of dry rub on ribs
- Wrap ribs with plastic wrap and refrigerate overnight
- Put oven on 250 degrees F
- Unwrap the ribs and place in an over safe pan
- Combine ¼ cup apple cider vinegar and 1 beer of choice in pan with the ribs
- Cover with foil
- Cook for two hours or until tender
- Once cooked, remove from oven and drain the pan drippings into a sauté pan
- Reduce the drippings on the stove over low heat until thickened
- Optional: Add your favorite barbecue sauce to drippings and incorporate
- Brush sauce over ribs to coat
- Grill ribs to order!
