Marinated in brown sugar, treacle and spices, these succulent ribs are finger-licking good.
Ingredients
- 4 x 600g pork rib racks
- 125ml (1/2 cup) beer
- 80g (1/2 cup, lightly packed) brown sugar
- 60ml (1/4 cup) Worcestershire sauce
- 60ml (1/4 cup) treacle
- 60ml (1/4 cup) golden syrup
- 1 tablespoon mustard powder
- 1 tablespoon smoked paprika
- Few drops red Tabasco pepper sauce
- Olive oil spray
- Lemon halves, grilled, to serve
Method
- Step 1Place the ribs in a large bowl. Combine beer, sugar, Worcestershire sauce, treacle, golden syrup, mustard powder, paprika and Tabasco in a bowl. Pour over the ribs and toss to coat. Cover and place in the fridge for 2 hours or overnight to marinate.
- Step 2Drain the ribs, reserving the marinade. Pour marinade into a saucepan. Place over low heat and simmer, stirring occasionally, for 5-10 minutes or until mixture thickens slightly.
- Step 3Spray a barbecue grill or flat plate with oil. Preheat on medium-low. Cook the ribs, turning and basting often with the marinade, for 45-50 minutes or until sticky and golden. Cut into pieces and serve with lemon halves.
- High protein
- Low carb
Nutrition
2357 kj
Energy
22g
Fat Total
8g
Saturated Fat
52g
Protein
144mg
Cholesterol
334.83mg
Sodium
36g
Carbs (sugar)
36g
Carbs (total)
All nutrition values are per serve
Notes
Cook’s tip: The ribs can also be cooked in the oven. Place them in a baking dish and bake, basting every 10-15 minutes with the marinade, at 180°C for 50-60 minutes or until sticky and golden. Allow 2 hours or overnight marinating time.
- Author: Kerrie Ray
- Image credit: Ian Wallace
- Publication: Australian Good Taste
0