Slow-roasting ribs in the oven before finishing them on the grill makes them fall-from-the-bone tender.
- Portion size 8 servings
- Credits : Canadian Living Magazine: June 2009
Stout Barbecue Sauce:
MethodIn small bowl, stir together garlic, paprika, chili powder, salt, cayenne, cumin, mustard, pepper and cinnamon. Cut ribs into 1- or 2-rib portions; rub all over with paprika mixture. Let stand for 30 minutes.
Place, meaty side up, in shallow roasting pan. Cover and roast in 325°F (160°C) oven until meat is tender, about 75 minutes. (Make-ahead: Refrigerate for up to 24 hours.)
Stout Barbecue Sauce: Meanwhile, in saucepan, heat oil over medium heat; cook onion and garlic, stirring occasionally, until softened, about 6 minutes.
Add tomato puree, beer, molasses, vinegar, sugar and salt; bring to boil. Reduce heat and simmer, stirring occasionally, until reduced to about 2 cups (500 mL), 35 to 40 minutes. Strain into bowl. (Make-ahead: Refrigerate in airtight container for up to 1 week.)
Toss ribs with half of the sauce. Place on greased grill over medium heat; close lid and grill, turning once and basting with remaining sauce, until glazed and browned, 12 to 15 minutes.
Nutritional facts Per serving: about
- Sodium 588 mg
- Protein 21 g
- Calories 327.0
- Total fat 18 g
- Potassium 689 mg
- Cholesterol 51 mg
- Saturated fat 7 g
- Total carbohydrate 19 g
- Iron 27.0
- Folate 6.0
- Calcium 5.0
- Vitamin A 17.0
- Vitamin C 13.0