Spareribs with Malt Beer Marinade
Ingredients for 4 servings:
- 2–2.5 kg pork ribs (preferably baby back ribs or St. Louis cut)
- 500 ml malt beer
- 2 tbsp tomato paste
- 2 cloves of garlic (finely chopped)
- 1 small onion (finely diced)
2–3 tbsp "Every BEER you take" from Rock'n'Rubs
Preparation
- 1
Prepare the ribs
Unwrap the ribs and pat them dry. Carefully remove the silver skin from the bone side for a more tender result.
- 2
Cook malt beer marinade
- Heat a little oil in a pot and sauté the onion and garlic until translucent.
- Add tomato paste and briefly roast.
- Deglaze with malt beer, then stir in 2–3 tablespoons of Rock'n'Rubs "Every BEER you take".
- Let it simmer gently for 15–20 minutes until the marinade thickens slightly.
- Season to taste, then let cool. - 3
Marinate ribs
- Generously coat the ribs all over with the cooled marinade (set some aside for basting).
- Place in a bag or dish and let marinate in the refrigerator for at least 6 hours, preferably overnight. - 4
Oven Preparation
- Preheat the oven to 150°C (top and bottom heat).
- Wrap the ribs in aluminum foil or place them in a covered dish.
- Cook slowly for 2–3 hours, basting occasionally with a little marinade.
- For a crust: during the last 15–20 minutes, open the foil or switch on the broiler function and glaze again. - 5
Alternative: Grill
- Set up the grill for indirect heat at 120–140 °C.
- Cook the ribs indirectly for 2–3 hours.
- To finish, briefly place them directly over the coals, brush with marinade, and let them caramelize. - 6
Rest & Serve
Let the ribs rest for 5–10 minutes, then slice them off the bone and, if you like, give them a final dusting of "Every BEER you take." Enjoy!
- 7
Tip: The marinade contains sugar from malt beer and ketchup, so always glaze over high direct heat at the end to prevent burning.
