Spare Ribs in a Beer Sauce

Ease of preparation: Moderate
Preparation time: 20 minutes
Waiting Time: 8 hours at least
Cooking time: 2 hours
Serves: 4 to 8

Ingredients

• 8 lbs. (4 kg) pork back spare rips
• Sauce
  • 1 cup (250 ml) chilli sauce
  • ¾ cup (180 ml) brown sugar
  • 1 cup (250 ml) tomato paste
  • 2 cups (500 ml) light or white beer (Blanche de Chambly)
  • 6 garlic cloves, chopped
  • 4 tsp (20 ml) Dijon mustard
  • 4 tsp (20 ml) Worcestershire sauce
  • 2 tsp (10 ml) powdered ginger
  • 1 tsp (5 ml) Cayenne pepper (optional)
  • 1 tsp (5 ml) salt

Method

1. Cut the meat between the ribs to obtain 3 ribs per piece.
2. In a large saucepan, cover the ribs with slightly salted butter. Bring to a boil and skim. Cover and simmer slowly for 45 minutes. Drain. Reserve.
3. Sauce
4. In a saucepan, bring to a boil all the ingredients over medium heat while stirring. Simmer for 7 minutes.
5. In a large dish, mix the spare ribs with the sauce. Cover and refrigerate for 8 hours.
6. Put the oven rack in the middle of the oven. Preheat the oven to 375 °F (190 °C). Line two cooking dishes with aluminium foil.
7. Lay the ribs on the dishes. Spread the sauce over the meat. Cover with aluminium foil and cook for 40 minutes. Remove the aluminium foil and continue cooking for 30 minutes or until the meat is easily parted from the bone