Chilli and Beer Barbecue Pork Ribs Plus 4 Other Rib Marinades
While the recipe can be made a day ahead to enhance the flavours, you can allow the ribs to infuse for about 2 hours. Then 35 minutes in the oven and they were ready to devour. Finger-licking good!
Servings: 1 -2
For the Chilli and Beer Barbecue Pork Ribs
- 500 g rack of pork ribs
- 1 cup light beer
For the Chilli Spice Rub:
- 1/2 tsp ground coriander
- 1/2 tsp ground smoky paprika
- 1/2 tsp ground cumin
- 1/2 tsp ground dried garlic
- 1/2 tsp ground chilli (or more to taste)
For the Barbecue Glaze:
- 1/8 cup Worcestershire sauce
- 1/8 cup Barbecue sauce
- 1 tbsp Ketchup
- 1 tbsp olive oil
To make the Chilli Spice Rub:
Combine all ingredients in a bowl and rub into both sides of the ribs.
Place ribs in the fridge, uncovered, and allow flavours to infuse for around 2 hours.
To bake the Ribs:
Preheat oven to 180C (200C fan-forced, 375F, gas mark 5).
Pour beer into the baking dish, under the ribs.
Cover the dish with aluminum foil and bake for 30 minutes on the middle shelf.
To make and apply the Barbecue Glaze:
Mix all Glaze ingredients in a bowl.
Remove ribs from the oven and discard foil. Turn oven element on to grill or preheat your outdoor barbecue.
Baste the ribs generously with the Glaze and grill for another 5 minutes.
Remove ribs from the oven or barbecue and serve.