Ingredients Jump to Instructions ↓

  1. 1/3 cup 78ml Dark beer

  2. 1/3 cup 78ml Soy sauce

  3. 1/3 cup 78ml Dijon mustard

  4. 1/4 cup 40g / 1.4oz Dark brown sugar - (firmly packed)

  5. 1 Onion - minced

  6. 1 teaspoon 5ml Worcestershire sauce

  7. 2 lbs 908g / 32oz Lean pork spareribs - trimmed of excess Fat and halved crosswise by butcher

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a large bowl combine well all the ingredients except the spareribs. In a kettle cover the spareribs with salted water. Bring them to a boil and simmer, skimming the froth, for 20 minutes. Drain and rinse briefly under cold water. Cut the ribs into 1-rib sections and add to the bowl of marinade, stirring to coat well. Let the ribs marinate, covered, at room temperature, stirring occasionally, for 2 hours. Alternatively, chill them covered, overnight. Preheat oven to 350 degrees. Arrange the ribs meaty-side up in 1 layer in lightly oiled baking pans and brush with some marinade. Bake them in the middle of the oven, turning and basting occasionally, for 1 hour, or until tender and glazed. The ribs can be baked 1 day ahead and kept refrigerated, covered. Reheat in baking pan in preheated 350 degree oven for 10 to 15 minutes, or until heated through. Serve warm or at room temperature. This recipe yields 6 servings.


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