Manitoba Beer-braised Sticky Ribs

Manitoba Beer-braised Sticky Ribs Recipe - Canadian Cuisine

Region / culture: Canada, North America, USA | Preparation time: 15 minutes | Cooking time: 1 hour and 30 minutes | Servings: 4

Introduction

Manitoba Beer-braised Sticky Ribs are a delicious and flavorful dish that combines the rich flavors of lager beer, spicy barbecue sauce, maple syrup, and soy sauce to create a mouthwatering glaze for tender and juicy ribs. This recipe is perfect for a summer barbecue or a cozy winter meal.

History

Beer-braised ribs have a long history in many cultures around the world. The process of braising meat in beer dates back centuries and is a popular cooking technique that infuses the meat with rich flavors and helps to tenderize tough cuts of meat. This particular recipe for Manitoba Beer-braised Sticky Ribs adds a sticky and sweet glaze to the ribs, making them a favorite among food lovers.

Ingredients

1 can of lager beer
1 cup of spicy barbecue sauce
2 tbsp of maple syrup
2 tbsp of soy sauce
2 racks of pork back ribs

How to prepare

In a large, wide saucepan or pasta pot, stir and mix beer with barbecue sauce, maple syrup, and soy sauce.
Slice the pork into 4 rib portions with a butcher knife or cleaver, then immerse them in the beer mixture. Cover and bring to a boil over high heat, then reduce the heat to medium-low.
Simmer, partially covered, and turn the ribs occasionally for 1 hour.
Remove the ribs to a large bowl. Bring the liquid in a saucepan to a boil, then reduce the heat to low.
Simmer uncovered, stirring often, until thickened, about 20 minutes.
When ready to barbecue, oil the grill and heat it to moderate.
Heat the sauce in a microwave until warm, then brush the ribs with the sauce and grill them uncovered for 2 minutes.
Turn and brush the ribs with sauce again. Continue grilling, turning often and basting with sauce, until they are richly glazed, about 10 minutes.
Place the ribs in a large bowl and drizzle them with any remaining sauce. Stir to coat. Place them on a platter.
Use any sauce left in the bowl for dipping. Serve hot and plain over rice.

Variations

Substitute the lager beer with a dark ale for a richer flavor.
Add a touch of honey or brown sugar to the sauce for extra sweetness.
Experiment with different barbecue sauces to change up the flavor profile of the ribs.

Cooking Tips & Tricks

Make sure to simmer the ribs in the beer mixture for at least 1 hour to ensure they are tender and flavorful.

- Brush the ribs with the sauce while grilling to create a sticky and caramelized glaze.

- Serve the ribs hot and plain over rice for a delicious and satisfying meal.

Serving Suggestions

Serve Manitoba Beer-braised Sticky Ribs hot and plain over rice for a satisfying meal. Pair with a side of coleslaw or grilled vegetables for a complete and delicious meal.

Cooking Techniques

Braising the ribs in the beer mixture helps to infuse them with flavor and tenderize the meat. Grilling the ribs after braising creates a sticky and caramelized glaze on the outside of the ribs.

Ingredient Substitutions

Use pork loin ribs instead of pork ribs for a leaner option.

- Substitute the maple syrup with honey or brown sugar for a different flavor profile.

- Use tamari or coconut aminos instead of soy sauce for a gluten-free option.

Make Ahead Tips

You can prepare the ribs up to the point of grilling them ahead of time. Simply store the ribs and sauce separately in the refrigerator until ready to grill.

Presentation Ideas

Serve Manitoba Beer-braised Sticky Ribs on a large platter with a side of coleslaw and grilled vegetables. Garnish with fresh herbs or sesame seeds for a pop of color.

Pairing Recommendations

Pair Manitoba Beer-braised Sticky Ribs with a cold lager beer or a glass of red wine for a delicious and satisfying meal.

Storage and Reheating Instructions

Store any leftover ribs in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until heated through.

Nutrition Information

Calories per serving

Each serving of Manitoba Beer-braised Sticky Ribs contains approximately 400 calories.

Carbohydrates

Each serving of Manitoba Beer-braised Sticky Ribs contains approximately 20 grams of carbohydrates.

Fats

Each serving of Manitoba Beer-braised Sticky Ribs contains approximately 25 grams of fats.

Proteins

Each serving of Manitoba Beer-braised Sticky Ribs contains approximately 30 grams of proteins.

Vitamins and minerals

Manitoba Beer-braised Sticky Ribs are a good source of iron, zinc, and vitamin B12.

Alergens

This recipe contains soy sauce, which may contain soy and wheat allergens.

Summary

Manitoba Beer-braised Sticky Ribs are a delicious and protein-rich dish that is high in fats and carbohydrates. They are a good source of iron, zinc, and vitamin B12.

Summary

Manitoba Beer-braised Sticky Ribs are a delicious and flavorful dish that combines the rich flavors of lager beer, spicy barbecue sauce, maple syrup, and soy sauce to create a mouthwatering glaze for tender and juicy ribs. Serve hot and plain over rice for a satisfying meal that is sure to impress your family and friends.

How did I get this recipe?

The moment I found this recipe is one I won't soon forget. It was a hot summer day in Manitoba, and I had just finished attending a local farmers' market with my dear friend, Mrs. Jenkins. We had spent the morning perusing the stalls and picking out fresh produce for our upcoming cooking adventures.

As we were walking back to Mrs. Jenkins' car, we passed by a small, quaint pub that had the most delicious aroma wafting out of its doors. Curious, we decided to pop in and grab a cold beer to quench our thirst.

As we sat at the bar, sipping on our drinks and chatting with the locals, I couldn't help but notice the mouth-watering smell coming from the kitchen. I asked the bartender what they were cooking, and he told me they were braising some sticky ribs in beer. My interest was piqued, and I asked if they would be willing to share the recipe with me.

To my surprise, the chef himself emerged from the kitchen and greeted us with a smile. He was a burly man with a twinkle in his eye, and he introduced himself as Chef Jacob. He explained that the recipe for the Manitoba Beer-braised Sticky Ribs was a closely guarded secret, passed down through generations of chefs in his family.

I begged and pleaded with Chef Jacob to share the recipe with me, and after much persuasion, he finally relented. He scribbled down the ingredients and instructions on a napkin and handed it to me with a wink.

I was overjoyed and couldn't wait to get home and try out the recipe for myself. Mrs. Jenkins and I bid farewell to Chef Jacob and made our way back to her house, where we immediately got to work.

The first step was marinating the ribs in a mixture of beer, brown sugar, soy sauce, garlic, and spices. The smell that filled Mrs. Jenkins' kitchen was absolutely heavenly, and we could hardly contain our excitement as we popped the ribs into the oven to braise.

As the ribs cooked low and slow, we whipped up a batch of tangy barbecue sauce to glaze them with. The sauce was a perfect balance of sweet, spicy, and tangy flavors, and we couldn't resist sneaking tastes straight from the spoon.

Finally, after hours of anticipation, the ribs were done. We pulled them out of the oven, sticky and glistening with the rich, caramelized sauce. The meat was so tender it practically fell off the bone, and the flavors were out of this world.

Mrs. Jenkins and I sat down at the table, our mouths watering as we dug into the Manitoba Beer-braised Sticky Ribs. The meat was succulent and flavorful, with a perfect balance of sweetness and savory goodness. We couldn't believe how delicious they were, and we polished off the entire plate in record time.

From that day on, the Manitoba Beer-braised Sticky Ribs became a staple in my cooking repertoire. I made them for family gatherings, dinner parties, and special occasions, and they were always a hit. Everyone who tried them raved about how tender and flavorful they were, and I couldn't help but feel a sense of pride knowing that I had learned the recipe from Chef Jacob himself.

To this day, whenever I make the Manitoba Beer-braised Sticky Ribs, I think back to that fateful day in the pub in Manitoba. I am grateful for the chance encounter with Chef Jacob and the opportunity to learn such a delicious and cherished recipe. It just goes to show that you never know where you might find inspiration in the world of cooking.