Beer Ribs
By: Anonymous
Published: Wednesday, February 10, 2010 - 7:24pm

Ingredients




cup dark beer
cup soy sauce
cup Dijon mustard
cup dark brown sugar - (firmly packed)
1 onion minced
1 teaspoon Worcestershire sauce
2 pounds lean pork spareribs trimmed of excess
fat and halved crosswise by butcher

Preparation

1 In a large bowl combine well all the ingredients except the spareribs. In a kettle cover the spareribs with salted water. Bring them to a boil and simmer, skimming the froth, for 20 minutes. Drain and rinse briefly under cold water. 2 Cut the ribs into 1-rib sections and add to the bowl of marinade, stirring to coat well. Let the ribs marinate, covered, at room temperature, stirring occasionally, for 2 hours. Alternatively, chill them covered, overnight. 3 Preheat oven to 350 degrees. 4 Arrange the ribs meaty-side up in 1 layer in lightly oiled baking pans and brush with some marinade. Bake them in the middle of the oven, turning and basting occasionally, for 1 hour, or until tender and glazed. 5 The ribs can be baked 1 day ahead and kept refrigerated, covered. Reheat in baking pan in preheated 350 degree oven for 10 to 15 minutes, or until heated through. Serve warm or at room temperature. 6 This recipe yields 6 servings.