Beer-B-Q ribs

Name: Beer-B-Q ribs
Total time: 2 h 30 min
Yield: serves 3-4
Ingredients: baby back pork ribs 2 racks; kriek lambic (Belgian cherry beer, such as Lindemans or Boon) 375ml bottle; 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

2 hours 30 minutes
serves 3-4
Easy

Cook this beer this weekend. Fruit beers tend to have sweet and sour profiles. Cherry beer adds tang, fruitiness and maltiness to this sauce – great on pulled pork, bacon sarnies or these slow-cooked, fall-apart ribs

March 10, 2019 at 12:11 pm

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

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.