I have always had a love for beer and food. Now I am attempting my own homebrew I thought I would try and marry the two together even more than before. One of my favourite things to eat while enjoying a beer (or anytime for that matter) are ribs.
As I havent made a dark ale yet I am going to use one of my favourite dark ales for this recipe. McLaren Vale Beer Co. Dark Ale!
Here is the recipe:
BBQ sauce:
1/2 cup barbecue sauce
1/2 cup tomato sauce
1 (330ml) bottle of MV Dark Ale (or your favourite dark ale)
1/3 cup firmly packed brown sugar
1 long red chilli, finely chopped
2 garlic cloves, crushed
2 teaspoons smoked paprika
1.5kg American-style pork ribs
Serve with homemade coleslaw and oven baked wedges
Combine barbecue sauce, tomato sauce, dark ale, sugar, chilli, garlic and paprika in a large shallow glass or ceramic dish. Add ribs. Turn to coat. Cover and refrigerate for 6 hours or overnight, if time permits.
Preheat oven to 160C/140C fan-forced. Line a large baking dish with foil. Place a large wire rack over dish.
Transfer ribs to wire rack, reserving marinade. Cover dish. Bake for 1 hour 30 minutes, basting with reserved marinade and turning every 30 minutes. Increase temperature to 200C/180C fan-forced. Remove cover. Brush with marinade. Bake for 30 minutes or until browned.
Meanwhile, strain remaining marinade into a small saucepan. Bring to the boil over medium-high heat. Reduce heat to medium. Simmer for 5 minutes or until thickened. Top ribs with reduced marinade and chilli. Serve with wedges.
Coleslaw:
1 head green cabbage, finely shredded
2 large carrots, finely shredded
3/4 cup best-quality mayonnaise (or home made)
2 tablespoons sour cream
1/2 Spanish onion grated
2 tablespoons sugar, or to taste
2 tablespoons white vinegar
Salt and freshly ground pepper
Directions
Combine the shredded cabbage and carrots in a large bowl. Whisk together the mayonnaise, sour cream, onion, sugar, vinegar, mustard, celery salt, salt, and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired.
As I havent made a dark ale yet I am going to use one of my favourite dark ales for this recipe. McLaren Vale Beer Co. Dark Ale!
Here is the recipe:
BBQ sauce:
1/2 cup barbecue sauce
1/2 cup tomato sauce
1 (330ml) bottle of MV Dark Ale (or your favourite dark ale)
1/3 cup firmly packed brown sugar
1 long red chilli, finely chopped
2 garlic cloves, crushed
2 teaspoons smoked paprika
1.5kg American-style pork ribs
Serve with homemade coleslaw and oven baked wedges
Combine barbecue sauce, tomato sauce, dark ale, sugar, chilli, garlic and paprika in a large shallow glass or ceramic dish. Add ribs. Turn to coat. Cover and refrigerate for 6 hours or overnight, if time permits.
Preheat oven to 160C/140C fan-forced. Line a large baking dish with foil. Place a large wire rack over dish.
Transfer ribs to wire rack, reserving marinade. Cover dish. Bake for 1 hour 30 minutes, basting with reserved marinade and turning every 30 minutes. Increase temperature to 200C/180C fan-forced. Remove cover. Brush with marinade. Bake for 30 minutes or until browned.
Meanwhile, strain remaining marinade into a small saucepan. Bring to the boil over medium-high heat. Reduce heat to medium. Simmer for 5 minutes or until thickened. Top ribs with reduced marinade and chilli. Serve with wedges.
Coleslaw:
1 head green cabbage, finely shredded
2 large carrots, finely shredded
3/4 cup best-quality mayonnaise (or home made)
2 tablespoons sour cream
1/2 Spanish onion grated
2 tablespoons sugar, or to taste
2 tablespoons white vinegar
Salt and freshly ground pepper
Directions
Combine the shredded cabbage and carrots in a large bowl. Whisk together the mayonnaise, sour cream, onion, sugar, vinegar, mustard, celery salt, salt, and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired.
