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 Food News October 10, 2020 Green Sauce — Jambalaya Recipe Oct|Nov Issue We neglected to provide a recipe for green sauce in this recipe. There are many recipes online if you want to make your own, or can’t find one ... Read More EAT Magazine News / Food News October 1, 2020 CITY EATS October|November 2020 Despite everything happening in our industry right now, there is still such resilience. Businesses are changing their service models, and some are ... Read More Food News September 30, 2020 Rancho Vignola – Vancouver Island Harvest Sale Rancho Vignola – New Crop Nuts & Dried Fruit is hosting its annual Vancouver Island Harvest Sale on November 27th and 28th at ... Read More Dessert / Recipes July 13, 2020 Panna Cotta with Balsamic Roasted Strawberries and Basil Sugar Story and recipe and photography by: Isabelle Bulota Strawberry season has arrived! There is so much we can do with this delicious, beautiful ... Read More Bar / Recipes February 27, 2020 Kuma Bitters For those who can’t be bothered to finesse and monitor the blending process of the three-jar method written about in March| April’s Bar 101, here ... Read More Food News October 1, 2019 Rancho Vignola – Vancouver Island Harvest Sale Rancho Vignola – New Crop Nuts & Dried Fruit is hosting its annual Vancouver Island Harvest Sale on November 29th and 30th at ... Read More Comments are closed.