What's an outdoor cookout without saucy barbecue baby back ribs?! Subscribe ► http://foodtv.com/YouTubeGet the recipe ► https://foodtv.com/35Sg5QuWe know one thing is certain — Guy Fieri's food is as fun, fearless and fundamental as his larger-than-life personality. We hope you're hungry, because this Guy's imagination knows no limits. Open wide for Guy's Big Bite!Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Vinegar Brined Baby Back RibsRECIPE COURTESY OF GUY FIERILevel: EasyTotal: 4 hr 12 minPrep: 15 minInactive: 2 hrCook: 1 hr 57 minYield: 4 to 6 servingsIngredients1 cup apple cider vinegar4 cups water2 tablespoons kosher salt2 tablespoons freshly cracked black pepper10 garlic cloves, smashed3 pounds baby back ribs, silver skin removed, racks cut in 1/21/2 bottle beer1 yellow onion, peeled and quarteredBBQ sauce, recipe followsBBQ Sauce:1 tablespoon olive oil1/2 cup yellow onion1 tablespoon minced serrano pepper1 tablespoon minced garlic1 tablespoon minced ginger2 tablespoons apple cider vinegar2 cups raspberries, frozen1/3 cup seedless raspberry jam3 tablespoons molassesDirectionsPreheat an indoor or outdoor grill to high.Preheat the oven to 400 degrees F.In a large resealable bag or nonreactive container; combine the vinegar, water, 1 tablespoon of the salt and 1 tablespoon of the pepper, 4 of the garlic cloves and the ribs. Let sit at room temperature for 15 minutes only.Remove the ribs from the brine and season both sides with the remaining salt and pepper. Sear the ribs on an indoor grill or outdoor if available, until lightly browned.In a large roasting pan, fitted with a rack, arrange the ribs on the rack and pour in half of the beer. Drink or discard the remaining beer. Add the onion and remaining garlic cloves. Cover the pan tightly with aluminum foil and put into the hot oven. Reduce the heat to 300 and roast for 1 1/2 hours. Remove the foil and baste the ribs with the BBQ Sauce. Roast for 7 minutes, then turn the ribs over, baste again and roast for another 7 minutes.Remove the ribs from the oven to a cutting board and slice between the ribs. Arrange on a serving platter and serve.BBQ Sauce:In a medium saucepan over medium-high heat, add the olive oil. When the oil is hot, add the onion and serrano and cook until the onion is translucent. Stir in the garlic and the ginger and cook for 1 to 2 minutes longer, being cautious not to burn the mixture. Deglaze the pan with the vinegar and then add the raspberries, jam and molasses. Stir to combine, then lower heat and simmer for 15 minutes. Puree with an immersion blender, then strain through a sieve into a bowl or jar, to remove the seeds, pushing the sauce through as much as possible. Can be stored, covered, in the refrigerator for up to a week.This recipe has been updated and may differ from what was originally published or broadcast.https://www.instagram.com/guyfieri https://www.facebook.com/GuyFieri/https://twitter.com/GuyFieri Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #GuysBigBite #GuyFieri #FoodNetwork #VinegarBrinedBabyBackRibsGuy Fieri's Vinegar-Brined Baby Back Rib | Guy's Big Bite | Food Networkhttps://youtu.be/a0KeivhtSw8