Friday, 2 October 2015

Oven Baked Beer Braised Pork Ribs

I like barbecued ribs a lot but do not have an outdoor grill. This has forced me to come up with ways to "barbecue" using only my oven. One supermarket here in the US sells what they call "end tips" of pork spareribs. These appear to be the ends that are cut off a rack of ribs to make the edges nice and straight. This is what I used for this dish but any cut of pork ribs may be used e.g country style, Missouri style etc. I use Jamaican type seasoning as that's what I like but I'm sure any type of all purpose meat seasoning could also be used. 
Yummy, rich, dark brown sauce. Ignore the rice grains

3 to 3 1/2 lbs rib tips or pork spareribs
3 tbsp all purpose meat seasoning
1 bottle barbecue sauce, any brand you like
1 tbsp Sriracha pepper sauce
1 tsp Paprika
1 12 oz bottle lager
1 tbsp molasses
1 tbsp dark brown sugar
3 medium sized shallots,chopped coarsely
4 tbsp cooking oil
1. The rib tips come cut the length of a rack of pork. I cut them into shorter lengths. Season with the all purpose seasoning and paprika (see photo) and 2 tablespoons cooking oil. Marinate in refrigerator overnight. 

2. Line a roasting pan with heavy duty oven foil. Place ribs on the rack of a roasting pan, and broil until lightly charred (see photo). Alternatively, you could brown the ribs in a frying pan. 

 3. Discard the oil that's drained into the roasting pan and add the remaining 2 tbsp cooking oil fresh cooking oil. Add the chopped shallots to this (see photo) and put under broiler until the shallots start to cook and smell fragrant.
4. Remove from under broiler. Set oven to 375 degrees Fahrenheit. Add the broiled pork strips to the roasting pan, along with the lager, brown sugar, and molasses. Cover with foil and steam bake for 1 hour.
5. Remove pan from oven, uncover, and add the bottle of barbecue sauce, and the Sriracha pepper sauce. Shake pan back and forth to mix and coat the ribs, making sure that they are submerged in the liquid.
6. Place roasting pan under broiler and broil until the liquid is bubbling, reduced in volume, thickens and coats the ribs. You may have to move the pan from under the broiler to turn the ribs in the mixture so that they do not burn but instead develop an even char. The ribs come out with a rich, brown color, coated with sauce, and have a really good flavor.

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