Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Beer-B-Q ribs
- Preparation and cooking time
- Total time
- Easy
- Serves 3-4
Ingredients
- 2 racks baby back pork ribs
- 375ml bottle kriek lambic (Belgian cherry beer, such as Lindemans or Boon)
BEER-B-Q SAUCE
- 200g tomato ketchup
- 50ml cider vinegar
- 40g soft light brown sugar
- 150ml kriek lambic
- 1 tsp garlic granules
- a pinch white pepper
- a pinch ground allspice
- 2 tbsp Worcestershire sauce
Method
- STEP 1
Heat the oven to 160C/fan 140C/gas 3. Put the ribs into a deep roasting tin in which they fit snugly in a single layer, and pour over the beer. Top up with water (about 1 litre) until the ribs are just covered, and cover the tray tightly with foil. Cook for 2 hours until tender, but the meat still holds to the bone.
- STEP 2
Put the sauce ingredients in a pan and simmer for 15-20 minutes until thickened. Remove from the heat.
- STEP 3
Drain the cooked ribs and put meat-side up onto a shallow tray. Brush liberally on both sides with ¾ of the sauce. Turn up the oven to 240C/fan 220C/gas 9 and cook the ribs for 15-20 minutes or until sticky and glazed. Serve with the remaining Beer-B-Q sauce for dunking.
