Teena and I love BBQed ribs and I have done a few different recipes.
Tonight I made Stout Glazed Ribs, which I have not done since last year. They were excellent. It was funny ... Teena's post on the night I made them has been on her top 10 most viewed list for most of this past summer. I just had to make them again.
It is a simple recipe. You do need to make sure there is proper time to marinade the ribs. Usually I do them the night before but today I did them in the morning so they had 8 hours to sop up all that lovely sauce.
In a bowl combine:
2 pounds pork loin back ribs
1 12-ounce bottle stout
1/2 cup chopped onion
1/4 cup honey mustard
3 cloves garlic, minced
1 teaspoon caraway seed
Salt and pepper
Fresh sage leaves (optional)
Grilled sweet onion wedges (optional)
I mix my sauce then put everything in a bag, which I seal and put in a bowl. It makes them easier to flip which I do every hour. Today I used St-Ambroise Oatmeal Stout which is my favorite stout.
Then it's onto the BBQ. I know everyone says to cook on high heat but I cook I them with the lid down, low and slow, basting them on each flip. I find that once the sauce is gone, the ribs are done.
I found the ribs very tasty, tender and juicy. No one flavour from the sauce stands out and the ribs are quite enjoyable. Teena enjoyed them too!
Hmmmmmm, next time I might use a porter instead of a stout.
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