Beer-brined Ribs

Kick off your Father's Day celebration with a barbecue party or a hefty dinner with this fantastic, fall-off-the-bone meaty delight!

Serves 6

For the brine
3 tablespoons coarse salt
3 tablespoons packed brown sugar
1/2 cup simmering water
3 (12-ounce) bottles cold dark beer
3 bay leaves
1 whole garlic, peeled and chopped)
1 tablespoon cayenne pepper
1 1/2 teaspoons ground black pepper
2 teaspoons liquid smoke flavoring (optional)

2 kilos pork ribs

For the honey-beer barbecue sauce
2/3 cup chopped onion
1 whole garlic, chopped
1 1/2 cups tomato sauce
1 1/2 cups beer
1/2 cup honey
4 tablespoons Worcestershire sauce
1 1/2 tablespoons mustard
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon pepper

1  Melt salt and brown sugar in water. Add beer, bay leaves, garlic, cayenne pepper, black pepper, and liquid smoke flavoring (optional).

2  Pour over pork ribs and let it brine overnight in the refrigerator.

3  Remove ribs from brine, place on a baking sheet, and cover with foil. Bake in the oven at 250ºF for about 3 hours or until meat is very tender. Remove foil, brush with barbecue sauce, and bake at 350ºF for another 10 to 15 minutes.

4  Make the honey-beer barbecue sauce: In a medium saucepan, cook onion and garlic in cooking oil until tender. Stir in tomato sauce, beer, honey, Worcestershire sauce, mustard, cayenne pepper, salt, and pepper. Bring to a boil; reduce heat. Simmer, uncovered, until syrupy.

Photography by Kai Huang | Styling by Elaine P. Lim

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