Sticky Beer-Braised Beef Ribs
3
- Prep Time15 min
- Total Time2 h 30 min
- Makes4 servings
Photo, John Cullen.
A summer grill guide isn't complete without saucy glazed ribs—try these beer-braised back ribs at your next cookout, they'll be a hit!
Ingredients
2 kg beef back ribs
4 440-mL cans dark stout, about 7 cups
3/4 cup hoisin sauce
3/4 cup Thai sweet chili sauce
Instructions
PREHEAT oven to 325F. Trim silverskin membrane and excess fat off ribs. Slice into 1-rib portions. Arrange ribs, meaty-side up, in a large roasting pan. Pour in enough stout to cover ribs. Cover with foil. Bake in centre of oven until meat is fork-tender, about 2 hours. Transfer ribs to a platter. Discard liquid.
PREHEAT barbecue to medium-low. Stir hoisin with chili sauce in a bowl. Brush ribs with sauce. Oil grill, then barbecue ribs, with lid open, turning and basting often with sauce, until ribs are well glazed and heated through, 12 to 15 min.
Nutrition (per serving)
Calories 524, Protein 30g, Carbohydrates 42g, Fat 23g, Fibre 1g, Sodium 1208mg.
No Barbecue? To finish the ribs in the oven, arrange them, meaty-side up, in a shallow roasting pan. Baste with sauce and bake, uncovered, in 350F oven for 30 min. Continue to brush with sauce every 10 min until ribs are glazed.
Get more of our best rib recipes.
Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.
