www.iga.net/fr/recettes_inspirantes/recettes/cotes_levees_de_boeuf_barbecue_a_la_biere 

Preparation time 15 minutes
Cooking Time 2 hours
Serves 4

IngrEDIENTS

• 1.75 kg (4 lb.) beef back ribs, cut into single-bone portions and trimmed
• 15 mL (1 tbsp.) chili powder
• 15 mL (1 tbsp.) brown sugar
• 10 mL (2 tsp.) ground cumin
• 5 mL (1 tsp.) salt
• 5 mL (1 tsp.) black pepper
• 375 mL (1½ cups) brown beer
• 250 mL (1 cup) store-bought barbecue sauce
  
  

DIRECTIONS

Preheat the oven to 160°C (325°F). Place ribs meat-side up in a single layer in a roasting pan or casserole dish.

In a small bowl, combine chili powder, brown sugar, cumin, salt, and pepper; sprinkle over ribs and rub into meat.

Pour beer into pan. Cover pan with foil; bake until ribs are tender, about 2 hours or until meat is tender.

Lightly oil the barbecue grill and preheat to medium-high.

Brush ribs with 125 mL (½ cup) of the barbecue sauce, place on the barbecue grill, and close the cover.

Cook 3 or 4 minutes per side, until ribs start to char.

Brush with remaining barbecue sauce and serve.

Chef’s secret

This is the perfect recipe to prepare ahead. Bake the ribs up to 48 hours in advance; let cool, cover, and refrigerate (or freeze). Barbecue the ribs just before serving.