Pork ribs in ginger beer marinade

Votes: 1

How to Make - Ginger Beer Marinaded Pork Ribs

Time: 4 hours 30 minutes
Complexity: easily
Servings: 6 - 8

Nutritional value per serving:

Serving size: 1 of 18 servings
Calories 314, total fat 21 G., saturated fats 7 G., proteins 24 G., carbohydrates 8 G., fiber 0 G., cholesterol 87 mg, sodium 460 mg, sugar 7 G.

These sweet, spicy, and sticky pork ribs are infused with the dual flavors of ginger beer: they're marinated in it, then brushed with a ginger beer-based sauce while grilling, with fresh ginger adding a tangy kick. These ribs are made with meaty pork short ribs, cut from the loin. They're cooked entirely in the oven, but thanks to a homemade barbecue sauce, they're as delicious as if they were just off the grill. A perfect beer snack!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3 cans of 0.33 l. non-alcoholic ginger beer
2 tablespoons lightly salted soy sauce
2 tsp Worcestershire sauce
2 large cloves garlic, thinly sliced
5 cm ginger root, peeled and thinly sliced
Zest and juice of 1 lime + wedges for serving
3 racks pork spare ribs (about 5 lbs.)
0.5 cups ketchup
Habanero hot sauce, for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pork ribs, ginger beer, ginger root, Worcestershire sauce, lime juice, ketchup, barbecue sauce

Cooking the dish according to the recipe:

In a large zip-lock bag, combine ginger beer, soy sauce, Worcestershire sauce, garlic, ginger, lime zest, and lime juice. Add the ribs and seal the bag tightly. Place in a bowl or on a baking sheet and refrigerate for 2 hours or overnight.
Preheat oven to 135°C.

Remove the ribs from the bag and pour off 3 cups of the marinade. Pat the ribs dry with paper towels and place each layer on a double layer of heavy-duty foil. Sprinkle each with 0.5 teaspoon of salt and generously season with pepper.
Wrap each rack of ribs tightly in foil and place on a baking sheet. Bake until the ribs are tender and falling off the bone, about 2 hours.
Meanwhile, bring the marinade to a boil in a medium saucepan over medium-high heat. Simmer until reduced to 1 cup, about 20 minutes.
Strain the liquid and return it to the saucepan. Stir in the ketchup and season generously with pepper. Bring to a boil over medium heat and cook, stirring frequently, until slightly thickened, about 5 minutes.
Line a second baking sheet with foil and set the oven to broil. Carefully remove the ribs from the foil and transfer them to the prepared baking sheet.
Brush the ribs with barbecue sauce. Grill until the sauce on the surface is caramelized, dark, and slightly sticky, 3-5 minutes. Serve the ribs with lime wedges and habanero sauce.

Categories:

recipe / Picnic / Grill in the oven / Summer dishes / Calorie content of prepared meals / Main courses / Meat / Appetizers / Beer snacks / Meat appetizers / Food Network - recipes