Summer wouldn’t be the same without the occasional ribs on the BBQ. Unfortunately for us, we can’t have a BBQ in our new townhouse. The joys of living in the city…
Anyhow. So even if we always have access to Jacob’s mom’s BBQ, I have to say it is a bit complicated/annoying to pack your food and then go somewhere else, unpack and then cook. This is why I found it acceptable to have ribs at home, using our oven broiler option.
It doesn’t replace the smoky taste of the BBQ but it is an acceptable compromise.
The recipe I am suggesting today is not mine. It is a recipe I found online about 5 or 6 years ago and have been making every summer since. It just is the perfect mix for me. The bitterness of the beer blends so well with the sweet homemade BB sauce that in all these years, I have barely found anything worth changing or adjusting.
As for the beer, this time I have used a local dark beer from Ashton Brewing Company and it was fantastic. It also is a great spot to hang out and have a local and tasty beer.
The link to the recipe is here and I want to give full credit to its creator. Seriously, it is good! I am also re-posting the ingredients here and the steps I follow. The pictures are ours as usual.
I promise these will make you happy. They are also quite easy to do – I do them during the week night no problem. You just have to be ok with eating a bit late but we normally do in our house so it is perfect.
So here it is, I hope you will enjoy!
You will need:
700 ml of dark beer
2 cups of chicken broth
1 onion, diced
4 whole garlic cloves, peeled
4 to 5 Bay leaves
1 teaspoon of fresh thyme
Salt and pepper
1 kg of pork ribs, divided in sections
For the sauce*:
½ cup of maple syrup
¼ cup of Dijon mustard
2 tablespoons of tomato paste
2 garlic cloves, crushed
½ teaspoon of grounded cumin
½ teaspoon of grounded coriander
2 tablespoons of chives, sliced
2 tablespoons of fresh parsley
In a big pan, bring the beer, chicken broth, onion, garlic cloves, bay leaves, thyme, and salt and pepper to a boil. Add the ribs, cover and let it simmer on medium-low for about an hour.
In the meanwhile, whisk all the ingredients for the sauce in a bowl and set aside.
Once the ribs are cooked, take them out of the liquid and put on a pan lined with foil. With a brush or a spoon, put a generous quantity of sauce on them.
They are then ready to go on the grill of your BBQ for about 6 to 10 minutes on each side. Feel free to add more sauce while they are on the grill and to move them around. I always stay close to make sure not to burn them.
If you are using your oven, broil the ribs about 4 to5 minutes on each side (the grill should be in the middle of the oven). Don’t hesitate to pour more sauce if needed.
Take out when your ribs are crispy to your taste, and enjoy!
*The quantity of sauce is good for about 1 kg of meat. If you are doing more than that, consider making double the recipe.