Succulent and smoky ribs
Prep 10 min
Plus Cooking time: 60 minutes, Grilling Time: 15 minutes
Makes 4 Servings
Updated Nov 24, 2014
Chatelaine
Ingredients
1.5 kg
pork baby back ribs, about 3 lbs
355-mL bottle
1/2 cup
2
garlic cloves, minced, or 1 1/2 tsp bottled chopped garlic
1 tbsp
grated fresh ginger
1 tbsp
1 tbsp
2 tbsp
1 to 2 tsp
Instructions
- Slice each rack of ribs in half. Place in a large pot. Add beer and enough water to cover ribs. Bring to a boil. Reduce heat so the liquid boils gently. Cover and cook until ribs are fork-tender, 60-75 minutes.
- Meanwhile, in a small bowl, stir hoisin with garlic, ginger, sugar and oil until sugar is dissolved. Stir in sherry and chili-garlic sauce.
- When ribs are tender, drain well.
- When ready to barbecue, oil grill and heat to medium. Brush ribs with sauce and place on the grill. Barbecue, turning and basting often with sauce, until well glazed and hot throughout, about 15 minutes. When ribs are done, remove to a cutting board. Slice into individual ribs or 4 rib portions and serve.
Make-Ahead Tip:
Cover boiled ribs and refrigerate for up to 3 days, or freeze for up to 1 month. Brush with sauce just before grilling.
Bring It Indoors:
If you don’t want to barbecue, broil ribs ona large baking sheet. Baste occasionally with sauce until ribs are thickly glazed, about 15-20 minutes.
Nutrition
Calories 582, Protein 35 g, Carbohydrates 19 g, Fat 40 g, Fibre 1 g, Sodium 585 mg.
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