Pork ribs with Blackcurrant brut ale glaze

Pork ribs belong to the holly trinity of the BBQ along with beef brisket and pulled pork. When we usually talk ribs, we have smoke and bbq glaze on our minds. However not everyone has an access to a grill.
We will show you how to make delicious ribs in an oven (although you can follow the same instructions and do it on a grill). We can assure you – if you follow our instructions, you’ll end up with perfect, tender, fall of the bone ribs. What is even more important – we will not use any sugary sauces and we will experience some new flavors and aromas in our endeavour. And we will achieve that by using Sakiškių Blackcurrant Brut ale in our recipe.

You will need:
• pork ribs (around 800 g)
• 2 tsp of mustard
• 1.5 tsp of salt
• 1 tsp of black pepper
• 0.5 tsp of paprika
• 0.5 tsp of garlic powder
• 1 bottle of Sakiškių Blackcurrant Brut Ale
• 2 tbsp of honey

Side dish (optional):
• 4 small potatoes
• 1 garlic clove
• 1 tsp of salt
• 0.5 tsp of black pepper
• 0.5 tsp of rosemary (you can change it to thyme)
• 1 tbsp of olive oil

How you do it:
• We recommend removing the membrane if your ribs have one. Simply peel a tiny bit of it using a knife and then grab it wih your fingers using a paper towel. The membrane will peel off easily.
• Rub your ribs with mustard and add spices. The spices will stick to the mustard and will not fall from the meat that easily.
• Preaheat your oven to 230 C and bake your ribs for 30 minutes. You can use grill feature if your oven is equipped with one.
• After 30 minutes lower your heat to 140 C and wrap your ribs into aluminium foil along with around 100 ml of beer. It is really important to wrap it tight so the liquid has no way to leave your wrap. The beer will soak into you ribs, filling it with flavour and making it tender. Bake for 75 minutes.
• While you ribs are cooking prepare your potatoes. Peeling them is optional. It is enough to wash them carefully in warm water. Chop them into half, add oil, spices and a crushed garlic clove. Put everything into the oven on a separate cooking sheet.
• The rest of the beer will be used for glaze. Pour it into a small kettle or saucepan, set you fire on low heat. Let it simmer. At some point add honey. Watch it so it does not burn. No not worry, you have plenty of time. Let it simmer away slowly. Stop when you reach volume of approximately 80 – 100 ml.
• After 75 minutes carefully open the foil where your ribs bake. Drain the liquid from the foil onto your potatoes. Ramp up cooking temp to 230 C.
• Time to glaze your ribs. It’s necessary to do it two or three times. One side is ok – do not flip it. Braise your ribs with sauce, let it cook for 7 minutes. Repeat.
• Done. Slice it into small cuts by sticking your knife in between the bones or cut it into two pieces. The meat will be tender anyway. Serve with potatoes.

Our advices:
• This recipe will feed two grownups.
• Your ribs have to be approximately 3 cm thick. Thicker ribs will have too mush fat and will cook longer.
• You can use your favourite meat rub instead of spices that we recommend. But do not be heavy handed. It’s really important to have balance and let the beer shine in this recipe.
• You can substitute mustard into oil.
Sakiškių Blackcurrant Brut Ale is an ideal choice for this recipe. It’s not too sour. It has intense flavour and colour. It’s also low on hops and does not impart out of balance bitterness to the final dish. Aronia juice used to brew this beer will add it’s own spice to everything.

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