Written By Gary Hynes Edibles / Main course / Recipes Mar 4, 2014 Beer-Braised Baby Back Ribs with Orange-Tamarind Sauce SHARE VIA: Facebook Twitter Pinterest In honour of the Victoria Beer Week that is going on right now, we at EAT thought it would be appropriate to feature one of our favorite recipes that uses beer in it. This BBQ rib recipe uses lager, which is easy to find as there are many available in the local craft beer market. Try making a batch with a standard lager and another time with a dark lager (which we did this time). We love that the ribs get braised in the beer before you slather on the spicy sauce. The ribs soak up all the caramel and malt flavours from the beer without any bitterness or alcohol taste. Even a non-beer drinker loved these ribs! From James Holmes of Olivia in Austin, Texas (via Food & Wine)Serves 8 In honour of Victoria Beer Week that runs from March 1-9. RibsSix 12-ounce bottles lager3 racks baby back ribs (3 1/2 pounds), each rack cut in half2 carrots, coarsely chopped2 celery ribs, coarsely chopped1 large onion, coarsely chopped sauce Sauce1/4 cup rendered bacon fat1 medium onion, coarsely chopped5 large garlic cloves, coarsely chopped1/4 cup finely chopped fresh ginger1 cup fresh orange juice1 cup ketchup3/4 cup cider vinegar3/4 cup light brown sugar1/2 cup strong-brewed coffee1/2 cup sambal oelek or other Asian chile sauce1/2 cup unsulfured molasses1/2 cup tamarind concentrate (see Note)1/2 cup Dijon mustard1/2 cup Worcestershire sauceKosher salt and freshly ground pepperVegetable oil, for brushing In a large pot, combine the lager, baby back ribs, carrots, celery and onion and bring to a boil. Simmer over low heat, turning the ribs a few times, until the ribs are tender, about 1 1/2 hours. Transfer the ribs to a work surface and let cool. Cut in between the ribs at 2-rib intervals. In a large saucepan, heat the bacon fat. Add the onion and cook over moderate heat, stirring occasionally, until softened, about 10 minutes. Add the garlic and ginger and cook for 5 minutes longer. Whisk in the orange juice, ketchup, vinegar, brown sugar, coffee, sambal oelek, molasses, tamarind concentrate, mustard and Worcestershire sauce and bring to a boil. Simmer over low heat, stirring occasionally, until thickened, about 45 minutes. Season with salt and pepper. Working in batches, puree the sauce in a food processor. Light a grill. Brush the ribs with oil. Grill over moderate heat, turning, until lightly browned, about 5 minutes. Brush the ribs with the sauce and grill, turning and brushing with more sauce, until richly glazed and browned, about 2 minutes longer. Serve the ribs with extra sauce for dipping. Make AheadThe cooked ribs can be refrigerated in their braising liquid overnight and reheated gently before grilling. The sauce can be refrigerated for up to 1 week.NOTE: Tamarind concentrate is available at Asian markets and at specialty food stores. lagerRecipesribsvictoria beer week SHARE VIA: Facebook Twitter Pinterest Written By: Gary Hynes Gary Hynes, a writer and photographer, founded EAT magazine in 1998 and is its editor and chief paperboy. He studied Electronic Music with Samuel Dolan at Toronto’s Royal Conservatory of Music, Audio Recording Technology at ... Read More You may also like Get Fresh / One ingredient March 21, 2017 Brassica Greens “Get Fresh” Produce shopping is evolving into an art form, or perhaps more of a sport. The demands made of local markets are known to be ... Read More Good For You / Health / Victoria February 21, 2017 Grocery Finds Giveaway – Tahini, Bean Flakes, Beet Bars & Turkish Apricots Hello my friends. Here we are knee deep in February with the anticipation of an approaching Spring bringing its annual soothing consolation. I hope ... Read More Food News / Spoiled Milk February 16, 2017 Alexis de Portneuf Develops New Packaging & Tasting Notes From time to time we receive product samples at the EAT office. Most of time we don’t write about them unless it’s something readers ... Read More Good For You / Victoria January 17, 2017 No Fuss Comfort Foods – CONTEST ALERT Happy January my fellow nutritious nibblers! I am back, as promised, with another edition of Good For You Grocery Finds. This “post-holiday” ... Read More 2017 Issues / Get Fresh / Victoria January 3, 2017 The Mighty Green: Year-round microgreens make any meal healthier. “GET FRESH” My recent visit to a master microgreens grower in North Saanich, where you are literally surrounded in new life, will give ... Read More Get Fresh November 14, 2016 Kiwi Magic “It’s what’s on the inside that counts.” The Internet would like us to know that, if given the chance, kiwis could cure cancer, ... Read More Comments are closed.