Guinness Marinated Pork Ribs
These brewtiful ribs are the perfect combination of succulent Aussie pork and rich, fortifying Guinness. These ribs are a labour of love, but they're so un-beer-lievable they seem almost effortless.
2 hrs + 12 hrs marinating
Capable Cooks
4
What you’ll need
INGREDIENTS
- 2 racks SunPork Fresh Foods Meaty Loin Pork Ribs
- 4 garlic cloves, crushed
- 1 eschalot, sliced
- 2 cans Guinness
- 2 Tbsp. soy sauce
- 1 tsp. Worcestershire sauce
- 1 tsp. Dijon mustard
- 1 tsp. dried tarragon
- 3 sprigs fresh parsley
- ⅓ cup brown sugar
- Fresh coriander to garnish
- Salt and pepper, to taste
How to make it
- Prepare marinade by mixing garlic, eschalot, 1 can Guinness, soy sauce, Worcestershire sauce, Dijon mustard, tarragon and parsley and season with salt & pepper.
- Place ribs in a deep dish and marinade for at least 12 hrs.
- Pre-heat fan forced oven to 150⁰C.
- Place ribs onto a lined baking tray meat side down and cook for 1 hr 30 mins.
- While ribs are cooking, take reserved marinade, add sugar and additional Guinness and reduce in a saucepan until slightly thickened.
- Turn ribs, baste with marinade and cook for a further 30 mins.
- Remove ribs from the oven, baste again with marinade, wrap in foil and cook for a further 15 mins.
- Remove from the oven, glaze with remaining marinade and allow to rest for 10 mins.
- Slice ribs into fingers, garnish with fresh coriander.
- Serve & enjoy!
