Ingredients
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2 racks pork ribs
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1 cup Mac's Green Beret IPA
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2 cups beef stock
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1 teaspoon wholegrain mustard
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1/4 cup maple or golden syrup
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1 cup smoky barbecue sauce
Romeo and Juliet; fish and chips; ribs and beer. Some pairings are just meant to be together. These sticky, tender morsels stand up well with the hoppy goodness of Mac's Green Beret. Serves 4
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Preheat the oven to 160°.
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Arrange the pork ribs in a single layer in a large roasting tray. Combine the beer, stock, mustard and maple syrup and pour over the ribs. Cover with foil and bake for 60-90 minutes, or until the ribs are tender.
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Remove the racks and carefully cut into single ribs, arranging on lined shallow baking trays. Strain off 2 cups of the cooking liquid into a saucepan and add the barbecue sauce. Simmer for 5-10 minutes until liquid is reduced, thick and saucy. Generously brush sauce over the ribs, increase oven heat to 180° and cook the ribs for a further 10 minutes, or until sticky and glazed.
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