Sticky Beer Ribs
Monday, 30 April 2012

Sticky Beer Ribs

Quick! The sun has come out... everyone run for the BBQ

Written by Katy Pearson

Or if you're not feeling quite that brave then cook these delights indoors and bring the summer inside...

Prep time: 10 minutes

Cooking time: 50 minutes - 1 hour


  • 2 x 350g rack of pork ribs, each rack cut in half
  • 500ml bottle of Badger Tangle Foot Ale
  • 2 large garlic cloves, finely chopped
  • 1 tbsp vegetable oil
  • 30g root ginger, peeled and finely chopped
  • 1 red chilli, deseeded and finely chopped
  • 6 tbsp tomato ketchup
  • 2 tbsp treacle
  • 3 tbsp light soy sauce
  • Sweet chilli sauce, to serve


1. Place the racks of ribs in to a large saucepan with the beer and top up with water to cover the ribs. Bring to the boil, then gently boil for 35 – 40 minutes until completely cooked through and tender, drain well.

2. In a large shallow dish, mix together the garlic, oil, ginger, chilli, ketchup, treacle and soy sauce. Add the ribs and brush them all over with the marinade until evenly coated. Leave to cool then cover and chill until ready to barbecue.

3. Cook the ribs over grey coals of a barbecue or medium heat of a gas barbecue for 15 – 20 minutes, brushing with any remaining marinade and turning often until browned and heated right through.

4. Serve whole or cut up with sweet chilli sauce.

Top tip: British weather let you down? Cook the ribs in a preheated 200C, fan 180C, gas 6 oven for 15-20 minutes until heated right through.

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