Barbecue Beer Ribs
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Any brown ale will do for this marinade, but dry stout has a wonderful toasty, coffeelike flavour that lends itself well to the grill. Serve with grilled potato wedges and corn.
Servings: 6 to 8
Ingredients:
| Nutritional Info | |
| Per each of 8 servings: about | - |
| cal | 521 |
| pro | 29 g |
| total fat | 35 g |
| sat. fat | 13 g |
| carb | 21 g |
| fibre | 2 g |
| chol | 137 mg |
| sodium | 235 mg |
| % RDI: | - |
| calcium | 7% |
| iron | 17% |
| vit A | 3% |
| vit C | 10% |
| folate | 4% |
Suggested Recipes
-
3 racks pork back ribs (about 5 lb/2.2 kg total)
1-1/2 cups (375 mL) dry stout or dark ale
1 onion, grated
1 clove garlic, minced
1 tsp (5 mL) Worcestershire sauce
1/4 tsp (1 mL) each salt, ground cloves and hot pepper sauce
2/3 cup (150 mL) chopped pitted dates
1/3 cup (75 mL) tomato paste
2 tbsp (25 mL) packed brown sugar
2 tbsp (25 mL) white wine vinegar
1 tbsp (15 mL) Dijon mustard
1 tbsp (15 mL) fancy molasses
Preparation:
Trim excess fat from ribs; remove membrane from underside if attached. Place ribs in large shallow dish. In bowl, combine stout, onion, garlic, Worcestershire sauce, salt, cloves and hot pepper sauce; pour over ribs. Cover and refrigerate for at least 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Reserving marinade, remove ribs and pat dry. Place on greased grill over medium-low heat; close lid and cook, turning 4 times, until tender, 1-1/2 to 2 hours.
Meanwhile, in saucepan, combine reserved marinade, dates, tomato paste, brown sugar, vinegar, mustard and molasses; bring to boil. Boil, stirring occasionally, until reduced to 2 cups (500 mL), about 10 minutes.
Brush both sides of ribs with sauce. Increase heat to medium-high; close lid and cook, turning once, until glazed and golden, about 15 minutes. Cut between ribs into serving-size portions to serve.
Reserving marinade, remove ribs and pat dry. Place on greased grill over medium-low heat; close lid and cook, turning 4 times, until tender, 1-1/2 to 2 hours.
Meanwhile, in saucepan, combine reserved marinade, dates, tomato paste, brown sugar, vinegar, mustard and molasses; bring to boil. Boil, stirring occasionally, until reduced to 2 cups (500 mL), about 10 minutes.
Brush both sides of ribs with sauce. Increase heat to medium-high; close lid and cook, turning once, until glazed and golden, about 15 minutes. Cut between ribs into serving-size portions to serve.
Tags:
Main Course; Meat-Pork; Fruits; Vegetables; Sugar/Sweets; Freeze or Refrigerate; Boil/Simmer; BBQ/Grill; Make-Ahead;
Source
Canadian Living Magazine: May 2003
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