Esteban Castillo's Michelada Ribs
★★★★★
PREP TIME
10 minutes
COOK TIME
3 hours 10 minutes
SERVES
5 or 6
Ingredients
4 pounds
(1.8 kg) pork baby back ribs (avoid spare ribs)
4 tablespoons
Montreal Steak Seasoning
12 ounces
(355 ml) pilsner beer, such as Modelo Especial or Corona
1/2 cup
(120 ml) Clamato juice
1/4 cup
(60 ml) Worcestershire sauce
1 tablespoon
reduced-sodium soy sauce
1 teaspoon
sugar
2 1/2 cups
(590 ml) of BBQ Sauce
Instructions
- Position racks in the top and bottom thirds of the oven and preheat the oven to 250°F (120°C).
- Break the ribs down into four 1-pound (455 g) racks to ensure they cook evenly. Place a large piece of foil on top of a baking sheet without tucking in the edges. Place one of the slabs of ribs on the foil, sprinkle on 1 tablespoon of the steak seasoning, and use your hands to pat it into the meat. Seal up the ribs in an individual foil packet, leaving one end open to pour in the braising liquid. Repeat this process with the remaining slabs of ribs.
- In a large measuring cup, whisk together the beer, Clamato juice, Worcestershire, soy sauce, and sugar to make a braising liquid.
- Dividing evenly, pour the braising liquid into the open end of each one of the rib packets, then seal them completely. Arrange the ribs on two baking sheets.
- Braise the ribs in the oven for 2 hours 45 minutes, switching the baking sheets from rack to rack at the 1 1/2-hour mark.
- Remove the baking sheets from the oven and turn the broiler to high. Drain the braising liquid, discard the foil, and place the ribs back onto your pan. (If your broiler is small, you’ll have to slice your racks in half and work in batches.) Brush some BBQ sauce onto both sides of the ribs and broil until the sauce caramelizes, about 4 minutes. Remove from the oven, brush on more of the BBQ sauce, and broil for another 4 minutes for the sauce to finish caramelizing, then remove and brush on a generous third coat. Repeat with the remaining slabs of ribs.
- To serve: Let the ribs cool for a few minutes, then cut into individual-sized portions and serve with extra BBQ sauce on the side. Accompany the ribs with the muffins, macaroni salad, and mac and cheese.
