2 large racks of meaty beef ribs (3-4 pounds each rack)
Salt
Freshly ground black pepper
2 teaspoon liquid crab boil
1 bottle of ketchup (14 OZ.)
12 ounces dark beer,at room temperature
1 tablespoon molasses
1 tablespoon Creole or whole grain mustard
1 tablespoon chopped garlic
1/2 cup chopped onions
1/4 cup firmly packed light brown sugar
Dash hot pepper sauce (I use 1-2 teaspoons...whew!)
Dash Worcestershire sauce
Pinch salt
Pinch cayenne
1 tablespoon peeled and grated fresh ginger
Pinch of freshly ground black pepper

Season the ribs with salt and pepper. Place the ribs in a large pot and cover with water and add the crab boil. Over high heat, bring the liquid to a boil. Reduce the heat to medium and simmer for 30 minutes. Remove the ribs from the liquid and set aside to cool.

In a food processor or blender fitted with a metal blade, combine the rest of the ingredients. Process until smooth, about 15 seconds. Scrape down the sides with a rubber spatula. Pulse two or three times.

Preheat the oven to 325 degrees F. Place the ribs in a shallow roasting pan. Pour three-fourths (3/4) the pureed mixture over the ribs. Place the ribs in the oven and roast the ribs uncovered for about 1 hour. Remove from the oven. Remove ribs from the pan to a platter and set aside. Pour pan drippings into the remaining pureed mixture. Return ribs to the pan; pour mixture over the ribs and return to the oven. Roast for 1 to 1-1/2 hours or until the ribs are tender, basting occasionally with the pan gravy. Carefully slice into individual ribs and serve with the pan gravy.

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Copyright © 2002 Carol Stevens, Shaboom's Kitchen, All Rights Reserved