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Ridgefield Meat Expert Serves Up Ribs For Labor Day Weekend Treat

Ridgefield resident and Meat Master Pat LaFrieda cooks up some Baby Back Ribs.
Ridgefield resident and Meat Master Pat LaFrieda cooks up some Baby Back Ribs. Photo Credit: Heineken Light
Baby Back Ribs from Pat LaFrieda.
Baby Back Ribs from Pat LaFrieda. Photo Credit: Heineken Light

RIDGEFIELD, N.J. -- Ready to fire up the grill this weekend and get in your last gasps of summer? We went to Meat Master -- and Ridgefield resident -- Pat LaFrieda of Pat LaFrieda Meat Purveyors i n North Bergen for some "hot" tips.

Below, he showcases a recipe for Heineken Light Braised Baby Back Pork Ribs. "The taste of malty hops and fruity yeast balance well with the fatty, flavorful pork," he told Daily Voice. "The aroma of new leather, honey and summer flowers perk up this special edition barbecue sauce that packs a spicy punch."

Baby Back Pork Ribs

  • 2 Full racks baby back pork ribs
  • 3 oz. Salt
  • 2 oz. Brown sugar
  • 2 oz. Ground fresh coffee
  • 1 oz. Aleppo pepper
  • 2 bottles 12 oz. Heineken Light

Pat LaFrieda's BBQ Sauce

  • 8 oz. Ketchup
  • 1 oz. Ground mustard
  • 6 oz. Brown sugar
  • 1 oz. Smoked paprika
  • 2 oz. Molasses
  • 1 oz. Garlic powder
  • 2 oz. Salt
  • 2 oz. Pineapple juice
  • ·1 oz. Worcestershire sauce
  • 3 oz. Cooking liquid from ribs
  • 1 bottle 12 oz. Heineken Light

For the Ribs:

  • Turn the oven to 275 degrees and get a roasting pan with a rack.
  • Mix the salt, sugar, coffee, and pepper together.
  • Take the dry rub and cover the top and sides of both racks of ribs. Be sure you don’t miss a spot to ensure every bite tastes the same.
  • Place ribs in roasting pan on the racks, and add the two bottles of Heineken Light. If you have a lid available, place it on the pan and put in the oven. If you don’t have a lid, use two layers of plastic wrap and then a layer of aluminum foil. This is a duel cooking method of slow roast and steam. The air-tight lid will allow the flavor of the Heineken Light to perfume the ribs as the dry rub slowly bakes in.
  • Place the roasting pan in the oven and let cook for four hours.
  • Remove from oven and let rest. Remove ribs from the pan and set aside until you are ready to grill.
  • Strain the cooking liquid and save for the BBQ sauce.

For the BBQ Sauce:

  • In a pot, combine the molasses, brown sugar, mustard powder, smoked paprika, and salt. Turn the heat up and let all the ingredients melt together.
  • Once the sugar has dissolved, add the saved rib cooking liquid plus pineapple juice and bring to a boil. A
  • dd the ketchup, Worcestershire sauce and garlic powder and cook until you see small bubbles in the sauce. Make sure you continue to stir.
  • Keep the bottle of Heineken Light in the fridge until final cooking.

To Finish:

  • Turn on the grill to medium heat. Get the BBQ sauce, cooked pork ribs, and ice cold bottle of Heineken Light.
  • Place the ribs on the grill meaty top down. Let them start to warm up and develop a bit of a crust.
  • Place the pot of BBQ sauce on the side of the grill so it slowly warms up. Add a few splashes of Heineken Light to the sauce and save the rest to drink while grilling.
  • Flip over the ribs so the spice-rubbed side is up. Begin to glaze the ribs with the sauce and let it lacquer on.
  • Repeat this process several times.
  • Remove from the grill, let cool, serve and enjoy!

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