The meat just falls off the bone.
It has been a while since I cooked ribs so when I saw a recipe in the March 2015 issue of Super Food Ideas magazine, I thought I would adapt it 🙂 The marinade uses a few ingredients from the pantry in addition to a good amount of ginger beer.
I have never tried ginger beer before, and I must admit that I’m not a fan of it as a drink. However, it worked really well in the marinade and the resulting ribs had a lovely light ginger flavour. Plus the meat really did fall off the bone.
The ingredients below will serve 2-3 people when served with mashed potatoes, or 4 people when served with other BBQ food.
Ingredients – serves 2-4:
- 2 cups ginger beer
- 2cm/1 inch piece fresh root ginger, peeled and finely grated
- 2 garlic cloves, crushed
- 1/4 cup (firmly packed) brown sugar
- 1/4 cup apple cider vinegar
- 1/4 cup smoky BBQ sauce
- 2 tbsp Worcestershire sauce
- approx 1kg/2 lbs rack of pork ribs (not spare ribs)
- Heat your oven to 150C/130C fan forced/300F.
- Mix together all the marinade ingredients in a jug.
- Place the pork ribs in a large shallow ceramic dish, (cut into pieces if required to fit in the dish), and then pour over the marinade. Cover the dish with cling wrap and refrigerate for at least 4 hours, or preferably overnight.
- Once the ribs have marinated, you will need a large baking tray and enough good quality aluminium foil to enclose your racks of ribs.
- Place the foil on the tray and then use tongs to place your ribs on the foil. (Reserve the marinade in a small jar or other similar airtight container for later use.) Fold up the foil to form a boat shape around the ribs – make sure to fold up the ends of the foil as well as the sides.
- Once you have your boat-shaped foil around your ribs, pour approx 1 cup of the marinade over the ribs. Now fold up the foil completely to enclose the ribs, ensuring that the seals are good. (This keeps the marinade in the parcel whilst the ribs cook).
- Place the tray in the oven and cook for one hour, then turn the tray around and cook for another hour.
- Remove from the oven, open the foil parcel and, if you have cooked the ribs in advance, leave to cool before storing in the fridge in an airtight container along with your reserved marinade.
- When you are ready to eat the ribs, heat your BBQ to a medium heat – use the flat plate if you have one as that will help keep the marinade on the ribs.
- Using a basting brush, cover each rib piece liberally with the marinade.
- Grill the ribs, frequently turning and basting with the remaining marinade for about 25 minutes or until the ribs are sticky and a deep golden brown.
- Serve with your choice of sides. You will also need plenty of napkins or even a finger bowl.