Ingredients
Ribs
- Six 12-ounce bottles of lager
- 3 Racks of baby back ribs, each rack divided in half
- Two carrots, coarsely chopped
- 2 Celery Ribs, coarsely Chop
- One large chopped onion
- 1/4 cup rendered bacon fat
- One medium onion, coarsely chopped
- Five large cloves of garlic, coarsely chopped
- 1/4 cup finely diced fresh ginger
- 1 cup fresh orange juice
- 1 cup ketchup
- 3/4 cup cider vinegar
- 3/4 cup light brown sugar
- 1/2 cup strong-brewed coffee
- 1/2 cup of sambal-oelek sauce or another Asian chili sauce
- 1/2 cup unsulfured molasses
- 1/2 cup tamarind concentrate (see Note)
- 1/2 cup Dijon mustard
- 1/2 cup Worcestershire sauce
- Kosher Salt and freshly ground Pepper
- Vegetable oil for brushing
Directions
- Bring the lager to a rolling boil in a large pot with the baby’s back ribs. Add carrots, celery, and onion. Over low heat, simmer the ribs, turning them a few times until they are tender. This should take about 1 1/2 hours. The ribs can be transferred to a surface and allowed to cool. At 2-rib intervals, cut between the ribs.
- Heat the bacon fat in a large pan. Add the onion to a large saucepan and cook on a medium heat for about 10 minutes, stirring frequently. Add the ginger and garlic, and continue to cook for another 5 minutes. Bring to a rolling boil, whisking in the orange, ketchup, and vinegar. Add coffee, sambal, oelek, and tamarind concentrate. Stir occasionally and simmer over low heat for about 45 minutes. Add salt and Pepper. Puree the sauce in small batches using a food processor.
- Light the grill. Brush the ribs in oil. Grill on a moderate heat and turn the ribs until they are lightly browned. This should take about 5 minutes. Brush the ribs generously with sauce and grill them, turning the ribs and brushing more sauce on each side until they are richly glazed. This should take about 2 minutes. The ribs can be served with extra sauce to dip.
