Cherry beer adds tang, fruitiness, and maltiness to this sauce – great on pulled pork, bacon sarnies, or these slow-cooked, fall-apart ribs
Time : 2 Hours 30 Minutes Serves 3-4
- baby back pork ribs 2 racks
- kriek lambic (Belgian cherry beer, such as Lindemans or Boon) 375ml bottle
- tomato ketchup 200g
- cider vinegar 50ml
- soft light brown sugar 40g
- Kriek lambic 150ml
- garlic granules 1 tsp
- white pepper a pinch
- ground allspice a pinch
- Worcestershire sauce 2 tbsp
- Step 1Heat the oven to 160C/fan 140C/gas 3. Put the ribs into a deep roasting tin in which they fit snugly in a single layer, and pour over the beer. Top up with water (about 1 litre) until the ribs are just covered, and cover the tray tightly with foil. Cook for 2 hours until tender, but the meat still holds to the bone.
- STEP 2Put the sauce ingredients in a pan and simmer for 15-20 minutes until thickened. Remove from the heat.
- STEP 3Drain the cooked ribs and put meat-side up onto a shallow tray. Brush liberally on both sides with ¾ of the sauce. Turn up the oven to 240C/fan 220C/gas 9 and cook the ribs for 15-20 minutes or until sticky and glazed. Serve with the remaining Beer-B-Q sauce for dunking.
Kcals322 / Fat14.7g / Saturates4g / Carbs29.6g / Sugars28.3g / Fibre1.2g / Protein14.8g / Salt1.4g