Finger Licking St.Peters Ruby Red Ale Sticky Pork Ribs
The wonderful sweet aroma of caramelised onions is filling the air. In the oven I have pork ribs cooking at 160°C for two and a half hours while I’m making a delicious roasted corn on the cob and mixed bean salad.
The sticky ribs were a special request from mum. Unfortunately the weather has not been the best so I had to cook the ribs indoors instead of on the Webber. She was telling me about her friend ‘Aunt ‘ Elise who makes delicious ribs using ginger beer. Deep down I wanted my ribs to be more delicious than ‘Aunt’ Elise’s and hers were superbly good. Sticky sauce round our mouths and Mr.P licking the plate provided a good enough testimonial for me that this dish was a true success.
My secret in cooking ribs successfully is as follows: Invest in the best ingredients that you can afford. Look for a lovely piece of rib that has a good layer of meat and little fat. Choose an interesting beer like St. Peters Ruby Red Ale , beer is important as it tenderises the meat. Cook the ribs at a low temperature and baste the ribs regularly. I pour half the marinade over at the beginning with the ribs presented side down, I then turn them over after an hour and half, add half of the leftover marinade and continue cooking the ribs for a further hour. By this time the marinade has caramelised and became very sticky and glossy.
This recipe is ideal for the oven or the barbecue. When I cook ribs on the barbecue I blanch them in boiling salted water for 20 minutes , I then rub them with the marinade and continue cooking them over a low heat, basting them regularly. Basting the ribs will ensure a sticky thick glossy coating and a sweet,succulent and moist meat.
St Peters Ruby Red Ale and Red Onion Marinade
- 100g light brown sugar
- Salt and freshly ground black pepper
- 2 small red onions
- 1 clove of garlic
- 50ml extra virgin olive oil
- 2tbs balsamic vinegar
- 1tbs Valdespino Sherry Vinegar
- 200ml St Peters Ruby Red Ale
Peel the garlic and onions. Crush the garlic and finely dice the red onions.
Heat the olive oil in a small sauce pan, add the garlic and onions with seasoning and cook over low heat until the onions become transparent in colour.
Add the sugar and stir until the sugar dissolves.
Add both vinegars increase the heat and boil for one minute, add the ale and boil for further 2 minutes.
Sticky Ribs
- 2 x 700g short pork ribs
- St Peters Ruby Red Ale and Red Onion Marinade
Preheat the oven to 160°C.
Place the ribs upside down in a deep oven roasting tray and pour half of the warm marinade over the ribs.
Cover the tray with foil and cook the ribs in the preheated oven for 1 hour.
Remove the foil and baste the ribs, turn the ribs over and add half of the leftover marinade.
Cover the tray again with the foil and return the tray to the oven for a further 30 minutes.
Remove the foil, baste the ribs and continue cooking without the foil for further 30 minutes until the ribs are glossy and sticky.
Add the rest of the marinade and let the ribs rest for 5 minutes before serving with the roasted corn on the cob and mixed bean salad.
Roasted Corn on Cob and Mixed Bean Salad
- 200g bobby beans
- 100g dried haricot, soaked over night
- 1 sprig of lemon thyme
- 1 clove of garlic
- 2 corn on the cob
- 1tbs extra virgin olive oil
- Salt and freshly cracked black pepper
- Semi-dried Heirloom Tomatoes
- Golden onion and balsamic vinaigrette
Soak the haricot beans in cold water. I work on 5 times the volume of water to beans.
Drain the beans, place them in a medium saucepan and cover with cold water , add the sprig of thyme and crush the garlic clove lightly with the back of your hand.
Bring the beans to the boil, reduce the heat to a light simmer and cook the beans until nearly done, add a teaspoon of salt for the last 5 minutes of cooking time. Once the beans are cooked let them cool in the cooking liquid.
Top and wash the bobby beans, I like the tails left on. Blanch them till tender in salted rapid boiling water and refresh.
Preheat the oven to 200°C.
Remove the husks from the corn. Rub the oil and seasoning into the cobs.
Roast the corn in the pre-heated oven for 25 - 30 minutes until the kernels are tender, turn the corn a couple of times white roasting. Let the corn cool slightly and remove the kernels with a serrated knife.
Mix the blanched bobby beans, roasted corn kernels, semi-dried tomatoes, drained cooked haricot beans with 2 tbs of the golden onion and balsamic vinaigrette. Set the salad aside to infuse while the ribs are cooking.
Semi-dried Heirloom Tomatoes
- 2 tiger plum tomatoes
- 5 vine baby plum tomatoes
- 2 alternative green tomatoes
- 1 sprig of lemon thyme
- Salt and freshly cracked black pepper
- 1 tbs extra virgin olive oil
Preheat the oven to 100°C and line a baking tray.
Wash the tomatoes and cut them in 1/4's regardless of their size.
Place the cut tomatoes on the lined baking tray, lightly season with salt and freshly cracked black pepper and scatter the leaves from the lemon thyme over the tomatoes.
Place the tray in the preheated oven for two hours.
Once the tomatoes are semi-dried remove the tray from the oven and drizzle the oil over. Let the tomatoes cool.
Food Fanatics Tips
If you have dried too many tomatoes place the leftovers in a sterilised glass jar and cover with olive oil. Keep refrigerated for up to three months. It's delicious in salads, risottos or pasta dishes. When I have a glut of tomatoes I would preserve them in this way.
Golden Onion and Balsamic Vinaigrette
- 4 tbs balsamic vinegar
- 1 small onions
- 1 clove of garlic
- 6 tbs extra virgin olive oil
- 2 tsp golden caster sugar
- 1tsp fresh lemon thyme chopped
- Salt and freshly cracked black pepper
Peel and finely chop the onion and crush the clove of garlic.
Heat a small sauce pan with the olive oil and gently saute the chopped onions and garlic until golden brown, season.
Add the sugar and remove the saucepan from the heat. Add the vinegar and chopped thyme.
Let the vinaigrette infuse and cool.
Serves 6
Food Fanatics Tips
To barbecue the ribs: When I cook ribs on the barbecue I blanch them in boiling salted water for 20 minutes, I then rub them with the marinade and continue cooking them over a low heat basting them regularly. Basting the ribs will ensure a sticky thick glossy coating and sweet, succulent and moist meat.
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I made these a month back and they were superb! Decided to slow cook them in the oven then just quickly chuck them on the BBQ and take all the glory without the risks of burning them all! Will definately be making them again.
hi,
I love your site by the way. When you blanch the ribs in water for 20min do you take them out then and bar-b-que or put in a new pan with marinade for basting?
Many Thanks
Enda
When I cook ribs on the barbecue I blanch them in boiling salted water for 20 minutes before marinating them, remove them from the hot water place them on a tray or large plate pat them dry with kitchen paper, then rub them with the marinade whilst hot and then immediately continue cooking them on the bbq over a low heat, basting them regularly with the left over marinade.
I made these yesterday and they were terrific, easily the best ribs I’ve ever cooked at home
I plan to make these again and experiment with different beers, I used ‘Fullers Organic Honey Dew’ as I couldn’t get the St Peters you used and the lighter beer still gave a fabulous flavour.
Something dark next time I think, I wonder how a stout would turn out? Hmmm….
Hi Ian, Stout sounds lovely and will make a lovely alternative.
I cooked the ribs today for a summery late lunch outside. My husband, 4 year old son – and the dog – devoured them! And I really enjoyed cooking them too – the slow approach felt like Ii was really creating something and the sauce became more and more interesting to look at as the cooking developed.
Wow, that looks fantastic!!!!!! I’m dying to taste it! Great tip for semi-dried tomatoes, I must try it soon. Thanks!
This definitely sounds finger linking good. I am looking forward to trying this – ribs are not something I’ve made before but you make it sound so easy and delicious no reason not to try!