Written By Cynthia Annett-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: Cynthia Annett-Hynes ... Read More You may also like Recipes July 3, 2023 May|June Cover Recipe : Polenta Cake with Strawberry-Rhubarb Compote and Lemon Mascarpone Cream A creative take on traditional strawberry ... Read More Recipes March 6, 2023 March April Cover Recipe : Lemony Leek Cod Cakes The unpretentious and delicious fish cake gets an upgrade with chunks of fresh cod, tangy lemon zest, and creamy, sautéed ... Read More Main course / Recipes / Salad November 1, 2022 Vietnamese Lemongrass Grilled Steak Salad All the flavours of southeast Asia are contained in this colourful, crunchy, and protein-rich ... Read More Breads/Pastries / Dessert / Recipes November 1, 2022 Sweet Endings — A Memory of Lemon Pudding Sweet Endings September ... Read More Breads/Pastries / Dessert / Recipes November 1, 2022 Sweet Endings — Chocolate Custard Cake Sweet Endings September ... Read More Dessert / Recipes November 1, 2022 Masterclass — Candied Citrus Masterclass Candied Citrus Holiday ... Read More Comments are closed.
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