California Backyard Ribs

• 2 racks aprox 6 pounds of ribs, the best you can find.
• 2 bottles guinness beer 32 oz
• 1 tsp salt
• 1 tsp pepper
• 6 cloves of garlic crushed
• 10 to 12 fresh sprigs of rosemary approx 10" long
• 10 to 12 fresh sprigs of tyme.
• 1 tsp dijon mustard
• 1 tsp fresh choped ginger
• 1 tbl balsimac vinegar
• 1/4 cup catsup
• 1/4 cup molasses
• 1/4 cup vergin olive oil

1. Place ribs racks in shallow pan, cover with beer, add tyme and rosemery sprigs cover and refrigorae 4 hours. Save the rosemary & tyme sprigs.
2. In large pot combine mustard, ginger, vinegar, catsup, molasses, olive oil, salt and pepper simmer slow for about 20 min stir often. this will be your sauce.
3. remove ribs from beer and place them on a medium heat grill. cook 15 min each side or until done baisting every 5 min with sauce.Do not let ribs flame up. In the last 10 min of grilling place the rosemery and tyme sprigs in a bundle from your marinade on the grill and cover and grill. as they have soaked in beer they will not flame but they will smolder and smoke adding a wonderful flavor to your ribs.

guinness beer, salt, pepper, garlic, rosemary, mustard, ginger, vinegar, catsup, molasses, vergin olive oil

Taken from www.epicurious.com/recipes/member/views/california-backyard-ribs-1204699 (may not work)