Porter Marinated Ribs
My inspiration for this recipe came from Tring Brewery out of of the UK but things have been altered to my personal preference. This recipe must be started 24 hours before you plan on cooking the ribs.
2 Racks of Pork Ribs
2 Pints of Dark Ale (Border Porter – White Rock Beach Beer Company)
1 Onion (Finely Chopped)
60g light brown sugar
1 tbs of salt
4 garlic cloves (finely chopped)
2 tsp cumin
2 tsp finely ground black pepper
8 tbs tomato ketchup
Cut racks of ribs into two and place them into large baking pans. Pour the marinade over ribs and cover with cling film and place into fridge for 24 hours.
Pull ribs out of fridge 2 hours before you intend to BBQ them. This allows the ribs to come up to room temperature. Strain the sauce through a sieve into a sauce pan.
Reduce sauce sauce on stove by bringing to a boil but do not burn. Reduce until the liquid turns into a syrup.
Remove from heat and let the sauce come up to room temperature. Once cool add the ketchup and mix thoroughly.
Put the ribs on the BBQ and brush a coating of the sauce on both sides. Cook ribs on the BBQ for 30-40 minutes flipping every 4 or 5 minutes and adding more sauce with a brush.
Once fully cooked remove the ribs from the heat and let them cool for 5 minuets.
I decided to fry up the solids from the marinade and serve them with the ribs. The ribs were also served with garlic mashed potatoes.
Sadly I had forgotten that I had the growler of this beer so the beer had gone flat so I can not give a good description of the beer as it would be totally unfair. The Baltic Porter did come through in the marinade sauce with sweet malty notes as well as a hint of fruitiness. Overall these ribs turned out really nice for the first ever ribs that I have cooked outside of a slow-cooker.