These zesty glazed pork ribs are slow-cooked to perfection, infused with a flavorful blend of spices and a rich beer sauce that makes them irresistibly tender and delicious.
Ingredients
2 racks pork spare ribs
1/2 cup brown sugar
2 tablespoons fajita seasoning
1 tablespoon paprika
1 cup beer
4 cloves minced garlic
1/4 cup honey
1/4 cup Worcestershire sauce
2 tablespoons mustard
Method
Gather all the ingredients you'll need for this savory delight.
In a bowl, mix together brown sugar, fajita spice, and paprika until thoroughly combined.
Generously coat both sides of the pork ribs with the brown sugar blend, ensuring even coverage.
Place the seasoned ribs in a baking dish, cover with plastic wrap, and refrigerate for at least 8 hours or overnight to enhance the flavors.
Preheat your oven to 250°F (120°C). In a separate bowl, whisk together beer, minced garlic, honey, Worcestershire sauce, and mustard; set aside.
Cut two large sheets of heavy-duty aluminum foil, placing them shiny side down. Lay one rack of ribs on each sheet with the meaty side facing up.
Layer another two sheets of foil on top of the ribs, shiny side up, and seal the edges tightly to create packets.
Before fully sealing, pour half of the beer mixture into each packet.
Seal the packets completely and arrange them side by side on a large baking sheet.
Bake in the preheated oven for approximately 3.5 to 4 hours until the ribs are tender.
Once cooked, carefully open each packet and drain the drippings into a saucepan for the sauce.
Place the ribs on a foil-lined baking sheet and set aside while you make the sauce.
Heat the reserved drippings over medium-high heat until it thickens, about 5 minutes.
Generously brush the thickened sauce over the ribs, ensuring they are well-covered.
Preheat the broiler and adjust the rack about 6 inches from the heat source. Broil the ribs for 5 to 7 minutes until the sauce is bubbly and caramelized.
