Smokey pork ribs with stout
17
Points®
Total time: 2 hr 5 min • Prep: 15 min • Cook: 1 hr 50 min • Serves: 4 • Difficulty: Easy
Forget the forks. Fingers are a must to fully enjoy these American-style ribs.
Ingredients
Stout beer
1 cup(s), (250ml)
Tomato paste
1 tbs
Whole grain mustard
1 tbs
Brown sugar
3 tsp
Smoked paprika
1 tsp
Dried chilli flakes
1 tsp
Pork spare ribs, raw
500 g, (buy 1kg)
Garlic
2 clove(s), thinly sliced
Red capsicum
1 large, sliced
Red onion
1 medium, cut into wedges
Barbecue sauce
1 tbs
Instructions
1
Combine stout, tomato paste, mustard, sugar, paprika, chilli and garlic in a jug. Mix well.
2
Place ribs in a large flameproof baking dish. Brush marinade over ribs. Pour over remaining marinade. Cover and place in fridge overnight.
3
Preheat oven to 160°C or 140°C fan-forced. Add capsicum and onion to baking dish with ribs and spoon some marinade over vegetables. Cover with foil and bake, turning halfway through cooking, for 1 hour 30 minutes.
4
Increase oven to 220°C or 200°C fan-forced. Place a wire rack over a baking tray. Transfer ribs to rack. Combine ¼ cup (60ml) cooking liquid in a small bowl with barbecue sauce. Brush mixture over ribs and bake for 20 minutes or until ribs have browned.
5
Meanwhile, place baking dish with remaining cooking liquid and vegetables over medium-high heat and bring to the boil. Reduce heat and simmer for 8–10 minutes or until sauce slightly thickens. Serve ribs topped with vegetables and drizzled with sauce.
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