Barbecue Beer Ribs
55 people added this to their Recipe Box
This recipe makes 8 servings
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 |
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.
Ingredients
- 3 racks pork back ribs, (about 5 lb/2.2 kg total)
- 1-1/2 cups dry stout ale or dark ale
- 1 onion, grated
- 1 garlic clove, minced
- 1 tsp Worcestershire sauce
- 1/4 tsp salt
- 1/4 tsp ground cloves
- 1/4 tsp hot pepper sauce
- 2/3 cups chopped pitted dates
- 1/3 cup tomato paste
- 2 tbsp packed brown sugar
- 2 tbsp white wine vinegar
- 1 tbsp Dijon mustard
- 1 tbsp 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.
Source : Canadian Living Magazine: May 2003
- Keywords : Main Course; Grill/Barbecue; Beer; Dates; Dijon mustard; Molasses; Marinating; Pork ribs;
Related content
-
Cheddar Chicken Burger Sandwich
A real winner of a recipe, this satisfying chicken burger incorporates sharp old cheddar, sweet...
-
Steak House Beef Ribs with Stout Barbecue Sauce
Slow-roasting ribs in the oven before finishing them on the grill makes them fall-from-the-bone...
-
Beer-Can Chicken with Italian Spices
The chicken sits on the can of beer while it cooks into tender juiciness. You can also use...
-
Rib Steak with Beer, Garlic and Pepper
Joe Figliomeni of Pusateri's Fine Foods in Toronto likes to grill meat that is on the bone....
