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Cooking With Beer: Episode 3: Bangin’ Belgian Ale Pork Ribs

In honor of Super Bowl Sunday, Bailey is cooking up some awesome Belgian Beer Ribs.Despite the fact that she is struggling to figure out what team and/or sport she should be cheering for, we think her ribs deserve some serious MVP points. So, grab your favorite Belgian, a rack of ribs, and go for it!

Ingredients

-1 Rack of Pork Ribs

-1 Rehydrated Ancho Chili Pepper

-2 Tablespoons Fresh Ginger Minced

-4-6 oz Belgian Beer (Weyerbacher Merry Monks)

-6-8 Slices Bacon

-1 Shallot Sliced Thin

Dry Rub

Equal Parts:

  •             -Cinnamon
  •             -Kosher Salt
  •             -Cumin
  •             -Chili Powder
  •             -Black Pepper

-1/4 Cup Brown Sugar

Preheat oven to 350*F.

Place rack of ribs in an oven safe glass dish (I cut mine in 2 to fit).

Rehydrate chili in warm water and remove stem (and seeds if you don’t like heat). Rub the ribs with chopped chili and minced ginger until coated. Mix your dry rub together and coat the ribs on both sides. Drizzle 4-6 oz of beer (I used closer to 8 and it was perfect!). Cover the ribs with your strips of bacon and sliced shallots.

Roast ribs for 30 minutes at 350*F then reduce heat to 300*F and cook for an additional 1 ½ to 2 hours. The easiest way to tell when your meat is done is to poke it. If you notice that the ribs get tough, don’t freak out! It just needs a little more time! I recommend after the additional 1 ½ hours, check it every 5 to 10 minutes, and you’ll find it will suddenly get super tender!

If you would like to crisp the bacon, throw the roast under the broiler for 5 to 10 minutes.

Enjoy the heck out of those bad boys!

BAILEY WIGGLE - PITTSBURGH/EASTERN GREAT LAKES CORRESPONDENT
January 30, 2013
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