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Beer Baked Ribs

This recipe from Sara Moulton of Gourmet Magazine came along at the perfect time.  Just as I was staring forlornly at the season's first major snowfall on my deck Sara begins discussing this on her Food Network TV cooking show.  It caught my attention, and I'm sure glad that it did.  Two nights later my family was feasting on juicy, tasty ribs right out of the oven.  I have substituted country style ribs for the spare ribs recommended by Sara.  They are meatier while still possessing the necessary fat content.

3-4 pounds   country style pork ribs (see notes)
cup   dark beer (see notes)
cup   soy sauce
cup   Dijon mustard
cup   brown sugar
1 small   onion, minced
1 teaspoon   Worcestershire sauce

 

Preheat the oven to 350 degrees.

Arrange the ribs in one layer in lightly oiled baking pan and season with salt.  Bake until slightly tender, about 30 minutes.

Meanwhile combine remaining ingredients in a bowl.  When the ribs come out of the oven add them to the bowl turning to coat with the marinade.  At this point you may let them marinate at room temperature for 2 hours, stirring occasionally, or overnight in the fridge.  If marinating overnight I find it convenient to place the ribs and marinade in a seal-top plastic bag.

When ready to cook remove the ribs from the marinade, reserving the marinade, and arrange them in one layer on a lightly oiled baking pan.  Place the ribs in a 350 degree oven, turning and basting every 15 minutes.  When the ribs first go into the oven bring the marinade to a boil on the stove (due to having been infused with raw meat juices) before using it to baste.  The ribs should be ready in 45 to 60 minutes.  The internal temperature should be approximately 150 degrees and the ribs should be slightly pink in the middle.

Arrange ribs on a serving platter and pour remaining marinade on top before serving.

Notes:

  1. The sauce in this recipe is adequate for 3-4 pounds of ribs, adjust for larger quantities.
  2. Plans on about 1 pound of ribs per person.
  3. The beer is actually used for more than just it's flavor.  Alcohol acts on many foods to unlock flavor compounds that would otherwise remain dormant.
 

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