Ginger beer ribs

Name: Ginger beer ribs
Prep time: 30 min
Cook time: 2 h 50 min
Total time: 3 h 20 min
Yield: 4 - 6 serving(s)
Ingredients: 1.6kg(3 1/2lb) pork ribs; 100g (3 1/2oz) dark brown soft sugar; 2 tsp. ground allspice; 2 tbsp. gluten-free Worcestershire sauce; 75 mL (3fl oz) cider vinegar; Finely grated zest and juice of 1 lime, plus extra wedges, to serve; 500 mL (17floz) ginger beer; 3 garlic cloves, crushed; 50g (2oz) fresh root ginger, sliced

A barbecue favourite, these spicy ribs are gluten-free and packed with flavour

By Ailsa BurtPublished: 03 July 2018

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Yields:

4 - 6 serving(s)

Prep Time:

30 mins

Cook Time:

2 hrs 50 mins

Total Time:

3 hrs 20 mins

Cal/Serv:

343

Ingredients

1.6kg(3 1/2lb) pork ribs
100g (3 1/2oz) dark brown soft sugar
2 tsp. ground allspice
2 Tbsp. gluten-free Worcestershire sauce
75 ml (3fl oz) cider vinegar
Finely grated zest and juice of 1 lime, plus extra wedges, to serve
500 ml (17floz) ginger beer
3 garlic cloves, crushed
50g (2oz) fresh root ginger, sliced

Directions

1. Step 1
  Stir all the marinade ingredients together with plenty of seasoning in a very large non-reactive rectangular dish. Add the ribs, turn gently to coat, then tuck the squeezed lime halves into the dish. Cover with clingfilm and refrigerate overnight, or for up to 24hr.
2. Step 2
  The next day preheat oven to 180°C (160°C fan) mark 4. Lift the ribs out of the marinade into a very large roasting tin and cover the tin tightly with foil. Cook in the oven for 1hr30min-2hr until tender.
3. Step 3
  While the ribs cook, discard the lime halves from the marinade and pour the remaining mixture into a large, deep frying pan. Bring to the boil and bubble vigorously for 20min until thick. Discard the ginger slices.
4. Step 4
  Once the ribs are tender and the sauce is reduced, brush the sauce all over the ribs. Cook in the oven, uncovered, for a further 30min, or until dark and sticky (alternatively finish cooking them on the barbecue). Serve with lime wedges.