Ingredients
- baby back pork ribs 2 racks
- kriek lambic (Belgian cherry beer, such as Lindemans or Boon) 375ml bottle
BEER-B-Q SAUCE
- tomato ketchup 200g
- cider vinegar 50ml
- soft light brown sugar 40g
- kriek lambic 150ml
- garlic granules 1 tsp
- white pepper a pinch
- ground allspice a pinch
- Worcestershire sauce 2 tbsp
Method
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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.
Nutritional Information
- Kcals 322
- Fat 14.7g
- Saturates 4g
- Carbs 29.6g
- Sugars 28.3g
- Fibre 1.2g
- Protein 14.8g
- Salt 1.4g