Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Wadley Estate in Allen, Texas in 1990.

Ingredients Edit

Directions Edit

  1. In a large, wide saucepan or pasta pot, stir and mix beer with barbecue sauce, maple syrup, and soy sauce.
  2. Slice pork into 4 rib portions with the butcher knife or the cleaver, then immerse in beer mixture. Cover and bring to a boil over high heat then reduce heat to medium low. 
  3. Simmer, partially covered, and turning ribs occasionally for 1 hour.
  4. Remove ribs to a large bowl. Bring liquid in a saucepan to a boil then reduce heat to low.
  5. Simmer uncovered stirring often until thickened about 20 minutes.
  6. When ready to barbecue, oil the grill and heat to moderate.
  7. Heat sauce in a microwave until warm, then brush ribs with sauce and grill uncovered for 2 minutes.
  8. Turn and brush with sauce again. Continue grilling turning often and basting with sauce until richly glazed about 10 minutes.
  9. Place ribs in a large bowl and drizzle with any remaining sauce. Stir to coat. Place on a platter.
  10. Use any sauce left in bowl for dipping. Serve hot and plain over rice.