When it comes to pork ribs, most people will habitually grab a pack of back ribs. They’re full of meat, tender, and always feed a crowd. But lately, I’ve been putting an effort into learning how to cook with the less popular cuts of meat. Chicken thighs instead of chicken breasts, flank steak instead of t-bone, and side ribs instead of back ribs!
Aside from saving a small fortune, I’m finding the results are delicious. Side ribs typically have a little more connective tissue than back ribs, and they can be less tender if not prepared properly. But, if you toss side ribs into a marinade or slow roast them you can have a delicious fall apart meal for half the price.
In a further effort to be frugal, I improvised on the marinade with ingredients we had in our fridge. I ended up with an Asian inspired beer braised pork rib that is definitely going to be added into the rotation of our home cooked meals!
Sticky Beer Braised Honey Garlic Ribs
- 1 Rack of Pork Side Rib
- 1 Bottle of Beer
- 3 Tablespoons of Sugar Cane
- 3 Tablespoons of Honey
- 2 Teaspoons of Chili Flakes & Oil
- 2 Teaspoons of Soy Sauce
- 1 Splash of Sesame Oil
- 2 Teaspoons of Rice Vinegar
- 3 Cloves of Garlic Minced
- Kosher Salt To Taste
- Freshly Cracked Peppercorn To Taste
- 1 Tablespoon of Corn Starch
- 4 Tablespoons of Water
- Preheat your oven to 300 degrees. While the oven is preheating, with a knife, carefully remove the membrane from the back of the ribs.
- Generously season your ribs with kosher salt and freshly cracked peppercorn. Place in a dutch oven. Roast for two hours.
- Add sugar cane, honey, soy sauce, rice vinegar, chili oil, sesame oil, and beer to a pot. Stir, and place over medium-high heat on the stove.
- Supervise closely, and stir almost constantly until your sauce as reduced to about 30-40%. Mix corn starch with water, and stir into your sauce.
- Remove your ribs from the oven. Pour 50% of the sauce over the ribs, and ensure an even coating. Place them back into the oven for an additional 30-45 minutes.
- Remove from the oven and brush with the remainder of your sauce.
- Serve over white rice with sesame seeds and freshly chopped green onion. Enjoy!