Beer Braised Beef Ribs

Beer Braised Beef Ribs
Serves 12
Slow-roasting beef back ribs makes them fall-off-the-bone tender. After generously brushing with a tangy, mouthwatering sauce, finish the ribs on the grill to caramelize the sauce.
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Prep Time
4 hr 20 min
Cook Time
2 hr 35 min
Total Time
6 hr 55 min
Prep Time
4 hr 20 min
Cook Time
2 hr 35 min
Total Time
6 hr 55 min
368 calories
21 g
102 g
13 g
39 g
4 g
219 g
251 g
16 g
0 g
8 g
Nutrition Facts
Serving Size
219g
Servings
12
Amount Per Serving
Calories 368
Calories from Fat 119
% Daily Value *
Total Fat 13g
20%
Saturated Fat 4g
22%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 102mg
34%
Sodium 251mg
10%
Total Carbohydrates 21g
7%
Dietary Fiber 2g
6%
Sugars 16g
Protein 39g
Vitamin A
13%
Vitamin C
7%
Calcium
5%
Iron
12%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Rub
  1. 2 tbsp (25 mL) fresh cracked pepper
  2. 1 tbsp (15 mL) packed brown sugar
  3. 1 tbsp (15 mL) dried oregano
  4. 1 tbsp (15 mL) smoked paprika
  5. 2 tsp (10 mL) celery salt
  6. 1 tsp (5 mL) cayenne pepper
  7. 2 racks Ontario beef back ribs (6 ribs each about 6 lbs/3kg)
Sauce
  1. 2 tsp (10 mL) vegetable oil
  2. 2 cups (500 mL) sliced onions
  3. 2 cloves garlic, minced
  4. 1 bottle (12 oz/375 mL) Porter Ale (or any dark ale)
  5. 1/2 cup (125 mL) liquid honey
  6. 1/2 cup (125 mL) ketchup
  7. 1 tbsp (15 mL) chili powder
  8. 1 tsp (5 mL) dry mustard powder
Instructions
  1. In bowl, mix together fresh cracked pepper, brown sugar, oregano, smoked paprika, celery salt, and cayenne pepper. Rub all over ribs. Cover and refrigerate for 4 hours and up to 2 days.
  2. In saucepan, heat oil over medium high heat. Cook onions until tender and golden, about 10 minutes. Add garlic and cook one minute. Stir in beer, honey, ketchup, chili powder and mustard powder. Bring to boil, reduce heat and simmer for 10 minutes. Set aside.
  3. Transfer ribs to a roasting pan. Pour beer mixture over ribs. Cover with foil and place in 350°F (180°C) oven for 2 hours, turning ribs occasionally. Remove ribs with tongs and transfer to a platter. (This can be done up to one day ahead; covered and refrigerated) Transfer cooking liquid to a saucepan and cook over medium heat until reduced to a thick sauce, about 20 minutes.
  4. Brush ribs generously with sauce and transfer to greased grill over medium high direct heat. Grill on both sides until sauce starts to caramelize, turning once, for about 15 minutes. Slice into single ribs and serve with extra sauce.
Notes
  1. Tip: You can finish off these ribs in the oven instead of on the grill.
  2. PER SERVING: about 490 cal, 44 g pro, 24 g total fat (10 g sat fat), 19 g carb, 1 g fibre, 135 mg chol, 430 mg sodium. %RDI: iron 30%, calcium 4%, vit A 10%, vit C 8%
beta
calories
368
fat
13g
protein
39g
carbs
21g
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