Stout-Glazed Beef Ribs
- Preparation time: 40 minutes
- Total time : 2 hours
- Portion size: 4
This recipe makes 4 servings
|Per serving: about||-|
|total fat||22 g|
|sat. fat||10 g|
|dietary fibre||1 g|
Beer and ribs are such a match that you'll have everyone asking for more. Pork ribs would make a delicious alternative – just cut them into two-rib portions and add one hour to the braising time.
- 4-1/2 lb 4-1/2lbbeef back ribs, cut in 1-rib portions
- 1/2 tsp 1/2tspsalt
- 1/2 tsp 1/2tsppepper
- 2 bottles (341 mL each) 2bottles (341 mL each)Stout beer
- 1 1oniononions, sliced
- 3 3cloves garlic, sliced
- 1/2 cup 1/2cuppacked brown sugar
- 1/4 cup 1/4cuptomato paste
- 3 tbsp 3tbspdrained prepared horseradish
- 2 tbsp 2tbspDijon mustard
- 1 tbsp 1tbspWorcestershire sauce
Rub meat of ribs with salt and pepper; place, meaty side down, in roasting pan. Add stout, onion and garlic; cover and braise in 325ºF (160ºC) oven until easily pierced, 1-1/4 hours.
Transfer ribs to plate. Skim fat from braising liquid; strain, discarding onions. Pour 1-1/2 cups braising liquid into saucepan; whisk in brown sugar, tomato paste, horseradish, mustard and Worcestershire sauce. Bring to boil over medium-high heat, whisking frequently; cook until thickened and reduced to 1 cup, about 15 minutes.
Place ribs on greased grill over medium-high heat; close lid and grill, basting with sauce every few minutes, until caramelized, 12 to 15 minutes.
Source : Canadian Living Magazine: June 2012