Beer-Braised Sticky Ribs
30
- Prep Time15 min
- Total Time15 min
- Makes4 servings
Ingredients
355-mL can lager beer
1 cup barbecue sauce
2 tbsp maple syrup
2 tbsp soy sauce
2 racks Berkshire prok back ribs, about 1 kg
Instructions
In a large, wide saucepan or pasta pot, stir beer with barbecue sauce, maple syrup and soy sauce. Slice pork into 3- or 4-rib portions. Immerse in beer mixture; it's okay if they're not completely submerged. Cover and bring to a boil over high heat, then reduce heat to medium-low. Simmer, partially covered and turning ribs occasionally, until fork tender, about 1 hour.
Remove ribs to a large bowl. Bring liquid in saucepan to a boil, then reduce heat to low. Simmer uncovered, stirring often, until thickened, 15 to 20 min. If making ahead, cover and refrigerate both overnight. Next day, skim fat from sauce and discard.
When ready to barbecue, oil grill and heat to medium. If you've refrigerated sauce, reheat in microwave until warm. Brush ribs with sauce. Barbecue, uncovered, 2 min. Turn and brush with sauce again. Continue grilling, turning often and brushing with sauce, until ribs are richly glazed, 8 to 10 more min. Place ribs in a large bowl and drizzle with any remaining sauce. Stir to coat. Place on a platter. Use any sauce left in bowl for dipping.
Nutrition (per serving)
Calories 337, Protein 23.2g, Carbohydrates 18.6g, Fat 17.8g, Fibre 0.8g, Sodium 1003mg.
Manitoba is known for its Berkshire hogs, a breed that produces incredibly juicy, flavourful meat. Ask your butcher for some, but don't worry if you can't find any: Simmered in beer and maple syrup, these ribs are fantastic, no matter what type of pork you use.
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