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.
Makes:
Difficulty:
Preparation Time:
15 minutes (+ 2 hours 15 minutes cooking time)
Medium
2 - 4 servings
Ingredients
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.
Method
Preheat oven to 160°C.
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).
Remove roasted ribs from the oven, transfer to another tray lined with baking paper*, bone side up. Discard liquid.
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.
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.