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Pork Spare Ribs with Spicy Beer Barbecue Sauce

Pork Spare Ribs with Spicy Beer Barbecue Sauce


These are great! You can complete the cooking by baking in the oven, or on the barbecue.

Pork Spare Ribs with Spicy Beer Barbecue Sauce Recipe

INGREDIENTS:

  • 2½ - 3 kg pork spare ribs (6 lbs)
  • 1 jar chili sauce (350 ml/12 fl.oz) or 1½ cups (350 ml) ketchup mixed with 2½ tbsp (37 ml) chili powder
  • 3/4 cup (180 ml) brown sugar
  • 1 can tomato paste (156 ml/5½ fl.oz)
  • 1 bottle light beer (341 ml/12 fl.oz)
  • 3 tbsp (45 ml) granulated garlic powder
  • 4 tsp (20 ml) smooth Dijon mustard
  • 4 tsp (20 ml) Worcestershire sauce
  • 2 tsp (10 ml) ground ginger
  • 3/4 tsp (3½ ml) cayenne pepper
  • 1 tsp (5 ml) salt

    • METHOD:

    Cut the racks of ribs into chunks with two or three rib bones each, and cover with salted water.

    Bring to a boil and simmer for about 40 minutes, skimming off any foam.

    Drain off the water and set aside.

    For the sauce, you simply combine all the ingredients in a saucepan and bring to a boil, stirring constantly.

    Simmer for 5 - 10 minutes.

    Pour the sauce over the ribs and ensure they are well-coated.

    Cover and allow to marinate for at least three or four hours.

    They can be marinated for a longer period of time in the refrigerator.

     

    To barbecue:

    Remove ribs from sauce, reserving all liquids to a saucepan.

    Cook on low heat, turning constantly to ensure even cooking without burning.

    Heat sauce in saucepan to boiling and pour over the ribs before serving. In the oven:

    Line a large metal roasting pan with foil (to ease clean-up), place ribs and sauce in the pan, cover with foil and bake at 375°F or 190°C for 40 minutes.

    If desired cook longer with the foil removed until ribs have browned and are tender.

     

     


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