Smokin' Maple Bacon Beer Baby Back Ribs - cooking recipe

Ingredients

RIBS
3 racks of baby-back pork ribs (1 1/2 lbs each)
3 tablespoons barbecue seasoning
2 oranges, sliced
1 bottle rickard honey brown lager beer
SAUCE
8 slices bacon
6 cloves garlic, minced
1 small onion, diced
2 jalapeno peppers, seeded &,chopped
1 bottle rickard honey brown lager beer
1/2 cup maple syrup
1/2 cup orange marmalade
1 1/2 cups ketchup
1/2 teaspoon cayenne
1 teaspoon mustard powder
2 tablespoons hot sauce
2 tablespoons Worcestershire sauce
1/2 teaspoon liquid smoke
salt

Preparation

RIBS: Using a sharp knife, diamond score the membrane on the back side of the ribs.
Rub both sides with BBQ seasoning, pressing the seasoning into the meat.
Preheat the oven to 325F.
Lay the ribs, meat side down, in a roasting pan.
Lay 3- 4 orange slices on the back of each rib.
Pour in beer& cover with lid or aluminum foil.
Braise ribs in the oven for 2- 2 1/2 hours or until tender.
Remove from oven& allow to cool.
SAUCE: Fry diced bacon in a medium saucepan over medium heat until its half cooked.
Add garlic, onion& jalapenos and continue to cook, stirring occasionally, until onions are tender.
Pour beer into pan, stirring to loosen flavourful bits on the bottom.
Bring mixture to a rolling boil; reduce heat to medium low& continue to boil until reduced by half.
Add remaining ingredients& return to a boil; reduce heat to low& simmer, stirring occasionally, for 15 minutes.
Seasonwith salt& set aside.
GRILLING: Preheat grill to medium high.
Remove ribs from pan, discarding orange slices& braising liquid.
Grill ribs for 6- 8 minutes per side, until lightly charred.
Baste both sides with reserved sauce.
Turn grill heat down to medium low, close lid& allow ribs to slow roast for 10- 15 minutes until sauce is sticky& bubbling.
Cut between every 3rd rib& toss with remaining sauce before serving with LOTS of damp finger towels.