5 lbs (2.3 kg). pork ribs
2 quarts (1900 ml) beer
2 cups (475 ml) cider vinegar
1 tbsp (15 ml) fresh ground black pepper
1 tbsp (15 ml) ground oregano
1 tbsp (15 ml) ground cumin
2 tbsp (30 ml) celery salt
2 tbsp (30 ml) brown sugar
2 tbsp (30 ml) chili powder
3 tbsp (45 ml) garlic powder
3 tbsp (45 ml) paprika
2 tbsp (30 ml) butter
1 medium onion, diced
4 cloves garlic, finely chopped
1 tbsp (15 ml) dry mustard
4 tbsp (60 ml) brown sugar
1 tsp (5 ml) instant coffee
1 tsp (5 ml) hot pepper sauce
2 cups (475 ml) tomato sauce
1/2 cup (125 ml) cider vinegar
salt and pepper to taste
2 cloves garlic
1 carrot, diced
1 celery stalk, diced
1 10 oz (280 grm). package frozen black-eyed peas
1 bay leaf
2 cups (475 ml) chicken stock
Pre-heat oven to 475 degrees (250 C.).
Place the ribs in a large pot and cover with the beer, vinegar and just enough water to completly submerge the ribs.
As soon as the water begins to boil, remove the pot from the heat, cover and set aside for 20 minutes.
The BBQ sauce:
In a medium saucepan, over medium heat, melt the butter and saute the onions and garlic until soft and golden.
Add the mustard, brown sugar and instant coffee to the saucepan and cook for one minute, stirring constantly.
Stir in the hot sauce, tomato sauce and vinegar.
When the mixture come to a boil, reduce the heat and simmer 30 minutes.
Season with salt and pepper, to taste.
Mix the dry ingredients.
Remove the ribs from the pot and rub well with the dry rub mixture.
Place the ribs, fat side up in a foil lined pan and bake for 40 minutes, turning once halfway through.
Reduce the heat to 350 degrees (175 C.), pour the grease from them, reserving 2 tbsp (30 ml) and cover the ribs with hot sauce.
Wrap well in foil and bake until tender, about 45 minutes.
The Black-eyed peas:
In a medium saucepan, saute the garlic in the reserved rib drippings until lightly golden.
Add the carrot, celery, peas, bay leaf and chicken stock, bring to a boil.
Reduce heat and cook until the beans are tender, about 10 minutes.