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.
- Portion size 8 servings
- Credits : Canadian Living Magazine: May 2003
MethodTrim 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.
Nutritional facts Per each of 8 servings: about
- Sodium 235 mg
- Protein 29 g
- Calories 521.0
- Total fat 35 g
- Cholesterol 137 mg
- Saturated fat 13 g
- Total carbohydrate 21 g
- Iron 17.0
- Folate 4.0
- Calcium 7.0
- Vitamin A 3.0
- Vitamin C 10.0