Beer spare ribs
| Preparation: | 20 min |
| Marinating/Waiting: | 12 h |
| Cooking: | 2 h 30 min |
| Total: | 14 h 50 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Pork |
| Source: | Metro |
Recipe ingredients
- 2 1/2 lb. (1.25 kg) pork spare ribs
- Marinade
- 3 cups (750 mL) beer
- 1/2 cup (125 mL) lime juice (about 3-4 limes)
- 2 Tbsp. (30 mL) chopped lime zest
- 2 Tbsp. (60 mL) maple syrup*
- 2 tsp. (10 mL) Cayenne pepper
- 2 Tbsp. (30 mL) Worcestershire sauce
- Salt and pepper to taste
Preparation
Marinade
Mix together all the marinade ingredients. Place the meat in the marinade and let marinate in the refrigerator for 12 to 18 hours.
Preheat the barbecue to high.
Grill the ribs on both sides.
In a roaster, place the ribs, pour in the marinade, place pan on the barbecue, cover and cook on low heat for about 2 1/2 hours.
Remove the ribs from the cooking liquid and set aside.
In a small stockpot on the cooktop, reduce the cooking liquid over high heat until the consistency is thick enough to coat a spoon. Adjust the seasoning.
To finish cooking the ribs, place them on the barbecue grill on medium and cook for 10 minutes while brushing with the sauce.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
Recipe suggestions
- Barbecued Spare Ribs with Apricots
- Barbecued Spare Ribs with Blueberry Honey and Dates
- Spare ribs, oriental sauce
- Glazed Barbecued Spare Ribs
- Grill-Seared Spare Ribs with Ginger-Soya Glaze
- Island Ribs
- Barbecued Ribs
- Quebec Grain-Fed Veal Spare Ribs Braised in cider with a salad of Crisp Peppers
- Teriyaki Marinated Spare Ribs
- Barbecued Spare Ribs with Apple Jelly
Island Ribs
You like this recipe?
Please comment it with your account