Updated Jul 14, 2016Chatelaine
chili powder, divided
cayenne powder, optional
pork back ribs, about 1.5 kg, each cut in half
beer, 341 mL each, preferably pale ale
chili-garlic or hot sauce
- PULSE garlic with 2 tbsp chili powder, balsamic vinegar, 2 tbsp brown sugar, cayenne and salt in a food processor until it forms a paste. Rub over ribs. Refrigerate at least 2 hours or overnight.
- PLACE ribs in a very large pot. Add beer. Ribs will not be totally submerged. Boil, then reduce heat to medium-low. Simmer, covered, turning ribs occasionally, until fork-tender, 45 min to 1 hour. Transfer ribs to a platter. Discard liquid.
- STIR cider vinegar with 1 cup brown sugar, coffee, remaining 2 tbsp chili powder and chili-garlic sauce in a medium saucepan. Boil, then reduce heat to medium-high. Boil, uncovered, until reduced by almost half, about 6 min.
- PREHEAT barbecue to medium-low. Brush ribs with sauce. Oil grill, then barbecue ribs, turning and basting often, until glazed and hot, 10 to 12 min.
NutritionCalories 416, Protein 22 g, Carbohydrates 35 g, Fat 21 g, Fibre 1 g, Sodium 389 mg.
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