Beer and ribs are such a good match that this recipe will 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.
HANDS-ON TIME
40 minutes
TOTAL TIME
2 hours
MAKES
4 servings
INGREDIENTS
2 kg beef back ribs, cut in 1-rib portions
½ tsp each salt and pepper
2 bottles (each 341 mL) stout (see tip, below)
1 onion, sliced
3 cloves garlic, sliced
½ cup packed brown sugar
¼ cup tomato paste
3 tbsp drained prepared horseradish
2 tbsp Dijon mustard
1 tbsp Worcestershire sauce.
DIRECTIONS
Rub meaty side of ribs with salt and pepper; place, meaty side down, in roasting pan. Add stout, onion and garlic; cover and braise in 325°F (160°C) oven until meat is easy to pierce, 1¼ hours.
Transfer ribs to plate. Skim fat from braising liquid; strain through fine-mesh sieve into heatproof glass measuring cup. Discard onions and any remaining braising liquid. Pour reserved braising liquid into saucepan; whisk in brown sugar, tomato paste, horseradish, mustard and Worcestershire sauce. Bring to boil over medium-high heat,
whisking often; 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 INFORMATION, PER SERVING: about 484 cal, 31 g pro, 22 g total fat (10 g
sat. fat), 38 g carb, 1 g fibre, 75 mg chol, 473 mg sodium, 728 mg potassium. % RDI:
7% calcium, 27% iron, 2% vit A, 12% vit C, 11% folate.
TIP FROM THE TEST KITCHEN
Check your liquor or beer store for interesting brands of stout. One tasty, widely available option for this dish is Guinness.
