Iconic beer brand Tooheys has launched a cookbook and the recipes are far better than a pub pie from the bain marie to line the stomach. We vote the sticky barbecued rib recipe as a winner -- as it has managed to find yet another use for Tooheys.
- 1kg pork ribs
- 375ml bottle Tooheys Old
- 1/4cup orange juice 1 cup smoky barbecue sauce
- 1/3cup malt vinegar
- 6 garlic cloves, crushed
- 1 tablespoon finely grated fresh ginger
- Cut the ribs into smaller racks of 4–6 ribs. Mix together the Tooheys Old, orange juice, barbecue sauce, malt vinegar, garlic and ginger. Pour into a sealable plastic bag, add the spare ribs, seal and toss to coat. Place into the fridge to marinate for at least an hour (or overnight).
- Transfer the ribs and their marinade to a large wide saucepan. Cover and bring to a simmer over low heat. Cook very gently for 1 hour, turning the ribs occasionally to make sure they are covered in the liquid. Remove the ribs from the pan. Increase the heat to medium-high and cook the remaining marinade for 10 minutes or until reduced and thickened slightly to make a sauce.
- Preheat a barbecue grill over medium-high heat. Cook the ribs for 5 to 10 minutes, turning occasionally until well browned. Brush with the sauce occasionally during cooking. To get that authentic sweet, charred taste, use an American-style smoky barbecue sauce. We like a good hickory-smoked sauce, which you can find at most supermarkets these days.
PREP TIME: 20 minutes + 1 hour marinating
COOKING TIME: 1 hour 10 minutes
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