Written and submitted by Lillian Julow
(runner up in the 2004 Lip Smackin’ Rib Recipe Contest at Barbecuebible.com)

Marinate the ribs overnight first, and then allow three hours of grill time.
To be tender, beef ribs must be cooked slowly over low, indirect heat.

Makes 6 servings.

Marinade
1 1/2 cups water
1 (12-oz) bottle pale ale
1/4 cup mild-flavored (light) molasses
5 fresh thyme sprigs
1 tablespoon sugar
1 tablespoon salt
1 bay leaf
1/2 teaspoon ground white pepper
8 whole beef ribs

Sauce
1 tablespoon vegetable oil
1 small onion, finely chopped
1 cup red or white wine vinegar
2 cups ketchup, preferably Heinz
1/2 cup mild-flavored (light) molasses
1/4 cup water
1/2 cup Kentucky bourbon
1 1/2 teaspoons salt
1/2 teaspoon ground white pepper

Charcoal chimney
About 45 charcoal briquettes
1 (9 X 5”) foil disposable loaf pan

For marinade and ribs:
Combine all ingredients except ribs in heavy medium saucepan. Bring to boil, then cool completely. Place ribs in 1 or 2 large heavy-duty resealable plastic bag; divide marinade between them, seal bags and turn bags to coat ribs. Refrigerate overnight, turning bag occasionally.

For sauce:
Heat oil in heavy large saucepan over medium-high heat. Add onion and sauté until golden brown, about 6 minutes. Add vinegar and boil until mixture is reduced to 3/4 cup, about 5 minutes. Remove from heat. Add ketchup, molasses, and 1/4 cup water, then bourbon; stir to blend. Bring sauce to simmer. Stir in salt and white pepper. Simmer 10 minutes to blend flavors. Sauce can be prepared 1 day ahead. Cover and refrigerate.

Start grill by placing a handful of torn newspaper in bottom of a charcoal chimney. Top with about two-thirds of the charcoal. Remove top grill rack from barbecue. Place chimney on bottom rack, light newspaper and let charcoal burn without removing from the chimney until ash is gray, about 30 minutes.
Open bottom barbecue vent. With a potholder, grab the handle of the chimney and turn the burning charcoal out onto 1 side of bottom rack. Using metal spatula, move charcoal to cover approximately 1/3 of rack at one side. Fill foil loaf pan halfway with water and place opposite charcoal on bottom rack.

Return top rack to barbecue. Arrange ribs on top rack above water in loaf pan. Cover barbecue with lid, positioning top vent directly over ribs. Insert stem of candy thermometer through top vent, with gauge outside and tip near ribs (thermometer should not touch meat or barbecue rack); leave thermometer in place during cooking. Use top and bottom vents to maintain temperature between 250 degrees and 300 degrees, opening vents wider to increase heat and closing to decrease heat. Leave other vents closed. Check temperature every 10 minutes.

Allow 3 hours of slow cooking until meat is very tender when pierced with knife, turning ribs occasionally. Baste with sauce during the last 10 minutes of cooking. Open grill only when necessary to turn or baste meat and close quickly to minimize loss of heat and smoke.

Add the last of the briquettes by igniting them in the charcoal chimney set on a nonflammable surface. If cooking temperature drops below 250 degrees, use oven mitts to lift off the top rack with ribs in place, and transfer to a heatproof surface.

Using tongs, add half of hot charcoal from chimney to the bottom rack. Replace top rack on the grill, placing ribs above the water-filled loaf pan. Cover with lid and continue cooking over low heat until they test tender when penetrated with a fork.

Transfer ribs to plates; brush with more sauce and serve, passing remaining sauce separately.