|
Categories
Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes
Free Newsletter
Get the Chef's top picks right in your inbox!
Ask The Chef
Can't find the recipe your looking for? Have a cooking or food preperation question? No problem.
Ask The Chef!
Our Friends
|
|
Home -> Main Dishes -> Pork
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
3 pounds baby back pork ribs
Marinade: 12 ounce bottle dark beer 1/2 cup red wine vinegar 3 tbsp. worcestershire sauce 1 tbsp. minced garlic 1 tbsp. pepper 1 1/2 tsp. dried red pepper flakes 1 1/2 tsp. crumbled dried thyme 1 1/2 tsp. dried rubbed sage 1 1/2 tsp. kosher salt
Chipotle Honey Sauce: 1/2 cup honey 1/4 cup apple cider vinegar 2 tbsp. Creole-style mustard 1 tbsp. canned chipotles in adobo, minced
Directions
For Marinade: Stir together beer, red wine vinegar, worcestershire, garlic, pepper, pepper flakes, thyme, sage and salt in a medium bowl. Place ribs in a large bowl and pour 3/4 of marinade over. Cover and refrigerate ribs 24 hours, turning occasionally. Cover and refrigerate remaining marinade for basting.
For Sauce: Combine honey, vinegar, mustard and chipotles in a blender. Puree until almost smooth. Cover and refrigerate.
Preheat oven to 350 degrees. Line a large roasting pan with foil. Drain ribs and place in a single layer in prepared pan. Roast 1 hour, basting every 15 minutes with reserved marinade. Roast an additional 15 minutes without basting. Remove ribs from oven and brush with sauce. Cut into individual ribs and serve.
Serves 4 to 6.
Related Recipes
View/Post Comments (0) Add To MyRecipeBox Send to a Friend
|
|