Beer Ribs

Total Time:
5 hr 15 min
Prep:
2 hr 15 min
Cook:
3 hr

Yield:
6 servings

Ingredients
  • 1/3 cup dark beer
  • 1/3 cup soy sauce
  • 1/3 cup Dijon mustard
  • 1/4 cup firmly packed dark brown sugar
  • 1 onion, minced
  • 1 teaspoon Worcestershire sauce
  • 2 pounds lean pork spareribs, trimmed of excess fat and halved crosswise by butcher
Directions
  • In a large bowl combine well all the ingredients except the spareribs. In a kettle cover the spareribs with salted water. Bring them to a boil and simmer, skimming the froth, for 20 minutes. Drain and rinse briefly under cold water.

  • Cut the ribs into 1-rib sections and add to the bowl of marinade, stirring to coat well. Let the ribs marinate, covered, at room temperature, stirring occasionally, for 2 hours. Alternatively, chill them covered, overnight. Preheat oven to 350 degrees.

  • Arrange the ribs meaty side up in 1 layer in lightly oiled baking pans and brush with some marinade. Bake them in the middle of the oven, turning and basting occasionally, for 1 hour, or until tender and glazed.

  • The ribs can be baked 1 day ahead and kept refrigerated, covered. Reheat in baking pan in preheated 350 degree oven for 10 to 15 minutes, or until heated through. Serve warm or at room temperature.


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