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!

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Sticky Beer Braised Honey Garlic Ribs

Ingredients

  • 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

Instructions

  • 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!

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