1 hour - overnight
1 full rack pork loin baby back ribs
3 Tbsp. Adams Reserve Rib, Roast, and Steak Rub, divided use
1 c. Roberts Reserve Raspberry Chipotle Sauce
1 can light beer
Cut rib rack in half for 2 portions; place them in a large zip-lock bag with beer and 2-tablespoons Adams rub. Marinate in refrigerator, at least 1 hour or overnight, if time permits.
Preheat oven to 225°F. Transfer ribs from bag to a foil wrapped baking sheet, bone sides down (discard bag with marinade). Season ribs with remaining 1-tablespoon of Adams rub.
Bake for 2 hours; then remove from foil and transfer ribs to a heated grill. Grill 50 to 60 minutes over Medium heat, turning and basting with Roberts Reserve sauce every 10 minutes or so.
Cut ribs between the bones to serve; drizzle with additional Raspberry Chipotle Sauce before serving, if desired.
No Nutritional Information Available