The style of beer that made Milwaukee famous, most lagers are golden, clean and crisp.
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Spare ribs are ribs cut from the section of the pork rib closer to the belly of the hog rather than the loin of the hog, like Baby Back (Loin) Ribs. These ribs are meatier, have more fat and have a richer pork flavor than the more well known Baby Back Ribs. Spare Ribs come in two varieties – plain old Spare Ribs which have little chunks of meat called “rib tips” with them and St. Louis style Spare Ribs which are cut straighter and don’t have rib tips with them. This is a simple recipe for you to use and give spare ribs a try! Let us know what you think of their flavor! Thanks to the Pork Council for this recipe!
Cut slabs of pork spare ribs into 4 pieces and place on grill and cook over indirect, medium hot heat for 1.25 hours.
While the ribs are grilling, combine the remaining ingredients in a saucepan and simmer for 15 minutes, stirring occasionally.
Brush the ribs with the sauce and cook for 30 minutes, basting the ribs every 5 minutes until the ribs are nicely glazed and have reached 160°F.
Remove from grill and enjoy! Serve with cornbread to mop up the extra sauce.