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Barbecued Beer-Cured Pork Ribs

 

Author
JWU College of Culinary Arts

Minimum internal temperature 145°F

Yield
10 servings

Serving Size
16 ounces (454 grams)

Recipe ID
C00196

Ingredients
US standard
Metric
Pork spare ribs, portioned to 16 ounces (454 grams)
10 pounds
4.5 kilograms
Salt
To taste
To taste
Black peppercorns, crushed
2 tablespoons
2 tablespoons
Garlic cloves, peeled, thinly sliced
1 head
1 head
Rosemary leaves, fresh, washed, coarsely chopped
1 ounce
28 grams
Tarragon leaves, fresh, washed, chopped
1 ounce
28 grams
Oregano leaves, dried
1 tablespoon
1 tablespoon
Basil leaves, dried
1 tablespoon
1 tablespoon
Beer
2 cans, 24 ounces
2 cans, 710 milliliters
Stock
16 ounces
474 milliliters
Onions, peeled, sliced julienne
2 each
2 each
Honey
10 ounces
296 milliliters
Barbecue sauce
2 quarts
1.9 liters
Herb sprigs, fresh
Garnish
Garnish
Preparation
  1. Gather all the ingredients and equipment.
  2. Season ribs with salt, pepper rosemary, tarragon, oregano and basil.
  3. In a 4-inch (10 centimeter) deep hotel pan, add beer, stock and two onions julienne. Place a rack on top of the hotel pan.
  4. Shingle ribs on top of the rack and cover tightly with foil, letting no moisture escape.
  5. Place in a 350°F (177°C) for 1 ½ hours. Ribs will be fork tender.
  6. Combine honey and barbecue sauce and baste the ribs.
  7. Ribs can be grilled or placed on a sheet pan and baked until glazed.