For this sticky pork ribs recipe I make a delicious marinade with St Peters ruby red ale and red onions. You can use ale of your choice and replace the red onions with standard brown onions, it would be equally as delicious. The success of this recipe is in the cooking time, slow and low is perfect. I buy short ribs, ask the butcher to cut the ribs in half length ways for you to get two strips of short ribs. It makes serving easier.
This recipe is best to be cooked in the oven however you can par-cook the ribs in the oven and finish it on a medium hot barbecue. Serve the sticky ribs with a salad of your choice and make sure that you have a couple of damp cloths or finger bowl to hand for the sticky fingers.
Ingredients & Method
- 2 red onions, peeled and finely diced
- 1 garlic cloves, crushed
- 50ml extra virgin olive oil
- 100g light brown sugar
- 3tbs balsamic vinegar
- 3tbs malt vinegar
- 200mlSt Peters Ruby Red Ale
- Salt and freshly ground black pepper
- 2 x 700g short pork ribs
Preheat the oven to 160°C.
First make the marinade. Place the diced onions, garlic, seasoning and oil in a small saucepan, cover the pan with a lid over medium heat, cook for 6 – 8 minutes, until the onions become transparent in colour.
Add the sugar and stir until the sugar dissolves. Add both vinegars increase the heat and boil for one minute, add the ale and boil for further 2 minutes.
Place the ribs upside down in a deep oven roasting tray and pour half of the warm marinade over the ribs.
Cover the tray with foil and cook the ribs in the preheated oven for 1 hour.
Remove the foil and baste the ribs with the liquid in the tray, turn the ribs over and add half of the leftover marinade.
Cover the tray again with the foil and return the tray to the oven for a further 30 minutes.
Remove the foil, baste the ribs and continue cooking without the foil for further 30 minutes until the ribs are glossy and sticky.
Add the rest of the marinade and let the ribs rest for 10 minutes before serving.