Ready in 45 minutes
2 cups water; warm
2 cups lager beer; warm
1/2 cup light brown sugar
3 tablespoons coarse kosher salt
3 tablespoons olive oil
3 tablespoons lemon juice; freshly squeezed
2 tablespoons lime juice; freshly squeezed
1 jumbo-sized resealable plastic bag; (2-1/2 gallon)
2 racks baby back pork ribs; (about 2 pounds each)
1/4 cup light brown sugar
1 tablespoon dried savory
1 tablespoon Garlic powder
1 tablespoon sweet paprika
1 teaspoon ground cloves
1 cup yellow prepared mustard
1/2 cup dark brown sugar
1/2 cup vinegar
1/2 cup ketchup
1/4 cup chili sauce
1/4 cup Worcestershire sauce
1 tablespoon lemon juice; freshly squeezed
2 tablespoons onion; finely chopped
1/2 teaspoon dry mustard
1 clove garlic; crushed
For the Brine :
Stir together water, beer, brown sugar, salt, olive oil, lemon and lime juices in bowl until sugar and salt dissolve.
Pour brine into plastic bag. Add ribs.
Seal bag and chill overnight, turning occasionally.
For the Rub :
Mix together brown sugar, savory, garlic powder, paprika and ground gloves in small bowl to blend.
Remove ribs from brine; pat dry. Coat ribs with yellow mustard. Sprinkle brown sugar mixture over and let stand at room temperature for 1
Place ribs on a rack in a shallow roasting pan.
Cover and bake in a 300 degree oven for 2 1/2 hours.
Remove from oven and cool slightly.
For the Barbecue Sauce :
While ribs cook, in a small saucepan, mix together brown sugar, cider vinegar, ketchup, chili sauce,
Worcestershire sauce, lemon juice, onion, dry mustard, and garlic. Simmer over medium-low heat, uncovered, for 1 hour.
Reserve a small amount for basting; the remainder is a dipping sauce.
Prepare grill for a medium heat.
Place ribs on grill.
Grill, covered, for about 12 minutes, basting with reserved sauce, until nicely browned and glazed.
Serve with remaining sauce for dipping.