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"Without question, the greatest invention in the history of mankind is beer. Oh, I grant you that the wheel was also a fine invention, but the wheel does not go nearly as well with pizza." Dave Barry
MINI RIBS MARINATED IN BEER
When I first started making these ribs I only
made them for cocktail parties. Then the guys started asking for them
dinner. They're easy to make and much easier to eat that their larger cousins.
1/3 cup dark beer
1/3 cup soy sauce
1/2 cup Dijon mustard
1/4 cup dark brown sugar
1 minced onion
1 T. Worchester sauce
4 lb pork spare ribs -- ask your butcher to cut them in half the long way.
Simmer ribs in boiling salted water for 20 minutes. Drain and rinse under cool water.
Mix marinade ingredients and pour into a pan big enough to hold all the ribs.
Cut ribs into individual pieces and put into marinade pan. Cover with foil and marinade for 2 hours
at room temp or chill overnight.
Put the entire pan, still covered, and sauce into a pre-heated
350 degree oven for 1 hour or until
ribs are tender. Baste with sauce as needed during baking.
Remove ribs from sauce and serve.
These can be done ahead of time and reheated.