Spare Ribs Cooked in Beer with Sweet and Spicy BBQ Sauce by @cuisinovia

3h5
Hard

4 servings

🐖

1.8 kg

Pork Spare Ribs

🧂

30 ml

BBQ Rub

🧂

5 g

Salt

🌶️

2 g

Pepper

🍺

500 ml

Dark Beer

🫒

45 ml

Olive Oil

🧅

130 g

Shallots

🫚

15 ml

Ginger

🧄

15 ml

Garlic

🧂

10 ml

BBQ Rub

🍅

430 g

Tomato Ketchup

🍎

130 ml

Apple Cider Vinegar

🥢

100 g

Soy Sauce

🍬

60 g

Dark Brown Sugar

🌶️

80 g

Sweet Chilli Sauce

🧂

Salt

🌶️

Pepper

💧

130 ml

Water

Preparation Steps

  1. Step 1/17

    Preheat the Big Green Egg ceramic grill to 180°C / 356°F, then install the convEGGtor and grill grate for indirect cooking.

  2. Step 2/17

    Remove the membrane from the back of the pork spare ribs, if desired, then season both sides with the BBQ rub, Maldon salt, and black pepper.

    pork spare ribs
    🧂BBQ rub
    Maldon salt
    black pepper
    🔪chef's knife
    🪵cutting board

  3. Step 3/17

    Cover the seasoned pork spare ribs and marinate in the refrigerator for up to 24 hours, if desired.

    pork spare ribs
    🍲baking pan
    🪙aluminum foil

  4. Step 4/17

    Place the pork spare ribs in the baking pan, then pour 500 ml dark beer around the ribs.

    pork spare ribs
    dark beer
    🍲baking pan
    🥛measuring cup

  5. Step 5/17

    Cover the baking pan with parchment paper and seal tightly with heavy-duty aluminum foil.

    🍲baking pan
    📜parchment paper
    🪙aluminum foil

  6. Step 6/17

    Set the covered baking pan on the Big Green Egg ceramic grill, then cook the ribs indirectly for 120 minutes at 180°C / 356°F.

    pork spare ribs
    🍲baking pan
    🥢tongs

  7. Step 7/17

    Heat 2 to 3 tbsp olive oil in the saucepan, then cook the shallots until they begin to color.

    olive oil
    shallots
    🍳saucepan
    🔪chef's knife
    🪵cutting board
    🥄measuring spoons

  8. Step 8/17

    Add 1 tbsp ginger and 1 tbsp garlic to the saucepan, then cook briefly until fragrant.

    ginger
    garlic
    🍳saucepan
    🥄measuring spoons

  9. Step 9/17

    Add the BBQ rub for sauce, tomato ketchup, apple cider vinegar, soy sauce, dark brown sugar, sweet chili sauce, salt, black pepper, and 125 ml water.

    BBQ rub for sauce
    tomato ketchup
    apple cider vinegar
    soy sauce
    dark brown sugar
    sweet chili sauce
    Maldon salt
    black pepper
    water
    🍳saucepan
    🥄measuring spoons
    🥛measuring cup

  10. Step 10/17

    Simmer the BBQ sauce for 15 minutes, stirring occasionally, until it thickens slightly.

    🍳saucepan

  11. Step 11/17

    Blend the BBQ sauce with the immersion blender until smooth, then transfer any extra sauce to a jar.

    🍳saucepan
    🫙jar

  12. Step 12/17

    Remove the foil and parchment paper from the ribs, then transfer the ribs directly onto the grill grate.

    pork spare ribs
    🥢tongs
    🍲baking pan
    🪙aluminum foil
    📜parchment paper

  13. Step 13/17

    Brush the top of the ribs with BBQ sauce and sprinkle with additional BBQ rub to taste.

    pork spare ribs
    🧂BBQ rub
    tomato ketchup
    🖌️grill brush
    🥄measuring spoons

  14. Step 14/17

    Close the Big Green Egg ceramic grill and cook the ribs for 15 to 20 minutes until the sauce begins to caramelize.

    pork spare ribs

  15. Step 15/17

    Flip the ribs with tongs and brush the other side generously with BBQ sauce.

    pork spare ribs
    tomato ketchup
    🥢tongs
    🖌️grill brush

  16. Step 16/17

    Close the Big Green Egg ceramic grill and cook for another 15 to 20 minutes until the ribs are charred in places and the sauce is caramelized.

    pork spare ribs

  17. Step 17/17

    Serve the ribs hot with extra BBQ sauce and sweet potato fries, if desired.

    pork spare ribs
    🥢tongs

Composition

Ingredients

Types

Meat, Seasoning, Beverage, Alcohol, Oil, Vegetables, Aromatics, Spice, Condiment, Vinegar, Sweetener, Liquid

Ingredients

Pork spare ribs, BBQ rub, Salt, Pepper, Dark beer, Olive oil, Shallots, Ginger, Garlic, Tomato ketchup, Apple cider vinegar, Soy sauce, Dark brown sugar, Sweet chilli sauce, Water

Allergens

Gluten, Soy

Dietetics

Dietary regimen

High Protein, Dairy Free

Calories

980 kcal

Macro nutrients

Protein: 52g, Fat: 58g, Saturated Fat: 20g, Carbohydrates: 57g, Sugars: 47g, Fiber: 2g

Nutritional Information

Minerals

Sodium: 2350mg, Iron: 4.2mg, Potassium: 860mg, Zinc: 7.4mg

Vitamins

Vitamin C: 9mg, Vitamin B12: 1.3µg, Vitamin B6: 0.7mg

Preparation

Time Information

Preparation

30 minutes

Cooking

2 hours 35 minutes

Overall

3 hours 5 minutes

Difficulty

Level

Hard (3/4)

Steps

17 steps

Equipments

Utensils

baking pan, saucepan, grill brush, tongs, chef's knife, cutting board, measuring spoons, measuring cup, parchment paper, aluminum foil, jar

Appliances

Big Green Egg ceramic grill, immersion blender

Type

Type

Type Of Dish

Main Course

Occasions

Barbecue, Summer Gathering, Weekend Meal, Game Day, Family Dinner

Origin

Source

Platform

instagram

Original Creator

@cuisinovia

Origin

Cuisine

American Barbecue, Cypriot

Geographic

United States, North America

Various

Aspect

Texture

Fall-off-the-bone, Tender, Juicy, Sticky, Caramelized, Charred, Smooth

Flavors

Smoky, Sweet, Spicy, Savory, Tangy, Umami, Malt, Garlicky, Gingery

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave cooked ribs out longer than 2 hours), fridge : 3 to 4 days (Cool within 2 hours,Store ribs and BBQ sauce in separate airtight containers,Keep at or below 4°C / 40°F), freezer : 2 to 3 months (Freeze cooled ribs in an airtight freezer-safe container,Freeze sauce separately when possible,Thaw overnight in the refrigerator)