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Beer Ribs

1/3

cup

dark beer

1/3

cup

soy sauce

1/3

cup

Dijon mustard

1/4

cup

firmly packed dark brown sugar

1

onion, minced

1

teaspoon

Worcestershire sauce

2

pounds lean pork spareribs, trimmed of excess fat and halved crosswise by

butcher

1

In a large bowl combine well all the ingredients except the spareribs. In a

2

kettle cover the spareribs with salted water. Bring them to a boil and simmer,

3

skimming the froth, for 20 minutes. Drain and rinse briefly under cold water.

4

Cut the ribs into 1-rib sections and add to the bowl of marinade, stirring to

5

coat well. Let the ribs marinate, covered, at room temperature, stirring

6

occasionally, for 2 hours. Alternatively, chill them covered, overnight. Preheat

7

oven to 350 degrees.

8

Arrange the ribs meaty side up in 1 layer in lightly oiled baking pans and brush

9

with some marinade. Bake them in the middle of the oven, turning and basting

10

occasionally, for 1 hour, or until tender and glazed.

11

The ribs can be baked 1 day ahead and kept refrigerated, covered. Reheat in

12

baking pan in preheated 350 degree oven for 10 to 15 minutes, or until heated

13

through. Serve warm or at room temperature.

Servings: 6

Yield: 6 Servings

Nutrition Facts

Serving size: 1/6 of a recipe (17.8 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories

1264.95

Calories From Fat (73%)

917.36

% Daily Value

Total Fat 101.82g

157%

Saturated Fat 32.59g

163%

Cholesterol 345.87mg

115%

Sodium 1038.92mg

43%

Potassium 1165.62mg

33%

Total Carbohydrates 13.17g

4%

Fiber 0.8g

3%

Sugar 9.91g

 

Protein 69.08g

138%