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Malt & Beer Roasted Pork Ribs

Together again… Malt and beer-roasted pork ribs, baked till tender, then seared on the BBQ or under an oven grill, basted with a sticky malted BBQ sauce glaze.



Preparation Time: 

15 minutes (+ 2 hours 15 minutes cooking time)


2 - 4 servings

  • 2.5kg pork ribs (2 racks)

  • 1/2 tsp salt

  • 375ml beer (we used Coopers Sparkling Ale)

  • 1 cup BBQ sauce*

  • 3 tablespoons Saunders’ Malt Extract

*We used a spiced smoky BBQ sauce. If using plain BBQ sauce, add 1 teaspoon each smoked paprika, ginger powder and garlic powder. If you like things on the spicy side add 1/2 teaspoon chilli powder or cayenne. Chipotle chilli or adobo sauce is also a great addition. You can also add liquid smoke to the mix or simply opt for a smoky BBQ sauce.

  1. Preheat oven to 160°C.

  2. Pat dry rib racks with paper towels and place bones side down in a large lipped roasting tray. Season with salt and pour beer into the tray. Cover with foil and roast for 1.5-2 hours (until the meat is tender and falling off the bone).

  3. Remove roasted ribs from the oven, transfer to another tray lined with baking paper*, bone side up. Discard liquid.

  4. n a large bowl mix BBQ sauce and malt extract. Baste the ribs generously with a quarter of the sauce and place under a hot grill for 2-3 minutes to caramelise. Repeat again with another quarter of the sauce. Carefully turn ribs over, baste with half remaining sauce, then grill for 2 minutes. Repeat with remaining sauce.

  5. Remove from under the grill and serve.

**If barbecue finishing the ribs, simply baste both sides with half the sauce then cook on a hot barbecue for 2-3 minutes on each side before basting again and barbecuing for another 2-3 minutes.

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