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.
- Portion size 4 servings
- Credits : Canadian Living Magazine: June 2012
Ingredients
Method
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.
Nutritional facts Per serving: about
- Fibre 1 g
- Sodium 473 mg
- Sugars 30 g
- Protein 31 g
- Calories 484.0
- Total fat 22 g
- Potassium 728 mg
- Cholesterol 75 mg
- Saturated fat 10 g
- Total carbohydrate 38 g
%RDI
- Iron 27.0
- Folate 11.0
- Calcium 7.0
- Vitamin A 2.0
- Vitamin C 12.0
