Ingredients
- 1 1/2 tbsp sweet paprika
- 1 tbsp salt
- 1 1/2 tbsp garlic powder
- 1/2 tbsp black pepper
- 1 tbsp onion powder
- 1/2 tbsp cayenne pepper
- 1/2 tbsp dried thyme
- 1/2 tbsp dried oregano
- 5 lb1/2.5 kg American style pork ribs, cut into individual ribs (to fit into one baking dish)
- 1 bottle dark beer(About 12 oz1/375 ml. Stout, porter or a dark ale)
- 14 oz1/400 gcan crushed tomato
- 3.5 oz1/100 gcan Chipotle in Adobo Sauce, chipotle and sauce (1/2 a standard can) (Note 1)
- 1 large onion(brown, white or yellow), diced
- 2 garlic clove s, minced
- 1 tbsp tomato paste
- 2 tbsp brown sugar
- 1/4 cup white wine vinegar(or 2 tbsp normal white vinegar + 1 tsp sugar)
- 1/3 cup Worcestershire sauce
- 2 tbsp Tabasco sauce, or other hot sauce. Adjust to taste.
- 1/2 tbsp salt
- Black pepper
- Fresh coriander/cilantro leaves
- Lime wedges
Instructions
- Combine the Rub ingredients in a bowl.
- Pat the ribs dry, then rub with the Rub. If time permits, refrigerate, covered, for at least 2 hours or overnight.
- Take ribs out of the fridge, place in a large baking dish in a single layer (squished is ok, they will shrink slightly).
- Preheat oven to 160C/325F.
- Pour beer into the baking dish and cover with a lid (use foil if you don't have a lid). Place in the oven and cook for 1 hour.
- Meanwhile, make the Sauce.
- Take out of the oven and remove lid. Pour the sauce over the ribs, then return to the oven (uncovered).
- Bake for 45 minutes to 1 hour 15 minutes, turning once or twice, until the ribs are cooked to your liking. The meat should be very tender and comes off the bone easily, and the sauce should be thick and "jam like". If the pan starts looking dry, add a splash of water.
- To finish the ribs off, grill/broil for 5 to 10 minutes to get a nice browned finish on top (this is an optional step).
- Serve, garnished with fresh coriander/cilantro leaves and wedges of lime.
