Double Sauced Ribs

The sweet and sassy contrast of flavors in this recipe is mouthwatering.  These baby back ribs are baked in a sticky sweet apricot and honey beer glaze and then finished with a tangy mustard vinegar sauce.  You'll think you died and went to heaven.

I used Yuengling lager for the Apricot Honey Glaze and my Spicy Guinness Mustard in the mustard vinegar sauce.

Double Sauced Ribs
with Apricot & Honey Beer Glaze and Spicy Guinness Mustard Vinegar Sauce

2 Tablespoon Tony Chachere Creole Seasoning
6 Pounds Baby Back Ribs

Apricot & Honey Beer Glaze 
1 Bottle Lager Beer
1 Cup Apricot Preserves
3 Tablespoons Honey

In a small saucepan, combine ingredients.  Bring to a boil over medium-high heat.  Cook for 20 minutes or until sauce has thickened and reduced to 3/4 cup.


Spicy Guinness Mustard Vinegar Sauce
1 Cup Apple Cider Vinegar
1/2 Cup Spicy Guinness Mustard
1/4 Cup Onion Finely Minced
2 Cloves Garlic Pureed
1/2 Teaspoon Black Pepper
1 Tablespoon Worcestershire Sauce
1/2 Cup Brown Sugar
1 Teaspoon Hot Pepper Flakes
1/2 Teaspoon Salt
1/2 Teaspoon Tabasco Sauce

In a small saucepan, combine ingredients and simmer for 15 minutes, stirring occasionally.

For the ribs:

Preheat oven to 250° Fahrenheit.

Rub both sides of the ribs with the Tony Chachere Creole Seasoning.  Spread the Apricot & Honey Beer Glaze all over the ribs and bake on a large baking sheet for 2 hours. (You can also cook the ribs on a grill over indirect heat for the same amount of time. I find the oven is a more consistent heat source for low temperature cooking.)

Then grill the ribs over medium high heat for 15 minutes on each side or until done. The internal temperature should be 170° Fahrenheit at the thickest section of meat.

Remove the ribs from the grill and allow to rest for 5 - 10 minutes and then cut the ribs and top with the Spicy Guinness Mustard Vinegar Sauce before serving.

Enjoy!