Beer-Braised Sticky Ribs

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( 16 ratings )

Cooking time:
240 minutes
Preparation time:
15 minutes
Grilling Time:
10 minutes
Makes:
4 servings

Ingredients

  • 355 ml can lager beer
  • 1 cup (250 mL) barbecue sauce
  • 2 tbsp (30 mL) each maple syrup and soy sauce
  • 2  racks Berkshire pork back ribs, about 2 lbs (1 kg)

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.

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)

protein
23.2 g
fat
17.8 g
carbohydrates
18.6 g
fibre
0.8 g
calcium
28 mg
sodium
1003 mg
calories
337 

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