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rack pork bay leaves salt black peppercorns black mustard seeds coriander seeds fennel seeds thyme rosemary water barbecue sauce beer ketchup vinegar Worcestershire sauce mustard light brown sugar molasses apple cider vinegar paprika cayenne salt ground pepper
Viewed: 34 - Published at: 7 years agoIngredients
- For the ribs
- 1 rack pork ribs
- 3 bottles of beer (whatever type you prefer)
- 3 bay leaves
- 2 teaspoons salt
- 2 teaspoons black peppercorns
- 2 teaspoons black mustard seeds
- 2 teaspoons coriander seeds
- 2 teaspoons fennel seeds
- 2 handfuls fresh thyme
- 2 handfuls fresh rosemary
- Water
- For the barbecue sauce
- 2 cups beer
- 4 cups ketchup
- 1 cup vinegar-based hot sauce
- 2 teaspoons Worcestershire sauce
- 2 teaspoons Dijon mustard
- 2 cups light brown sugar
- 2 cups molasses
- 1 cup apple cider vinegar
- 2 teaspoons paprika
- 2 teaspoons cayenne
- Salt
- Ground pepper
Method
- Place the ribs in a deep braising pot and add all the ingredients: beer, bay leaves, salt, black peppercorns, black mustard seeds, coriander seeds, fennel seeds, thyme, and rosemary. Add enough water to cover the ribs.
- Bring the ribs to a boil on the stovetop, then turn the temperature down so that the liquid is at a low simmer. Cook over low heat for about 2 hours. After 2 hours, test the ribs for doneness by inserting a sharp knife into the meat; you'll know they're ready when the knife slides in with very little resistance.
- Meanwhile, make the barbecue sauce by putting all the ingredients in a blender until they're thoroughly combined. Taste and add more salt or pepper if necessary.
- Preheat the oven to 450° F and line a baking sheet with foil.
- When the ribs are done, remove them from the braising liquid to the foil-lined baking sheet. Slather the ribs in the barbecue sauce and bake for 10 minutes, or until lacquered with sauce and tasty little burnt parts start to form.
- Ribs can be cut individually or served whole for a more dramatic look. Sprinkle with sea salt (such as Maldon) for crunch and flavor.
