Pork Ribs with Beer Sauce

Name: Pork Ribs with Beer Sauce
Prep time: 110 min
Cook time: 80 min
Yield: 6
Cuisine: Mexicana
Ingredients: 2 tablespoons sea salt, for the meat; 1 tablespoon black peppercorn, for the meat; 2 morita chiles, without tail, for the meat; 1.6 kilos pork ribs, whole, without excess fat; 3 tablespoons vegetable oil, for searing; 1 head garlic, halved, roasted; 5 morita chiles; 2 sprigs fresh rosemary; 1/4 bunches fresh thyme; 3 cups ale beer; 1/4 cups honey, for brushing; 1 tablespoon cornstarch, for the sauce; thyme, for garnish

Brenda Villagomez

You will love this recipe as it is practical and requires few ingredients, you only need your favorite beer to prepare it. It is ideal for surprising dad and a great option for grilling, baking, or pan-cooking. Cook it on special occasions!

Reviewed by Editorial Team of Kiwilimón

Published: 03-05-2022

Preparation

30 mins

1h 20 mins

Low

In a molcajete or mortar, crush the sea salt together with the pepper and morita chili until you obtain a powder mixture. Coat the pork ribs with the spice mixture until completely covered. Marinate for 15 minutes and set aside. Preheat the oven to 200 °C. In a large skillet or pot, pour the vegetable oil and heat over medium heat; once hot, place the seasoned pork ribs and sear the meat completely. Place the seared meat in a deep baking dish, add the roasted garlic, morita chili, rosemary, and thyme. Pour in the beer and cover with aluminum foil. Bake at 200 °C for 40 minutes. After the time is up, remove the meat from the oven and take off the aluminum foil, brush the meat with honey and return to the oven for another 20 minutes. Use a thermometer to check the meat's doneness, which should be at an internal temperature of 72 °C. Once the meat is tender or has reached the desired temperature and browning, carefully remove the dish from the oven; using a spoon, take the chiles, roasted garlic, spices to taste, and the cooking beer, and blend with the corn starch until you achieve a smooth sauce. Cook the sauce for a few minutes over low-medium heat until you obtain a semi-thick consistency. Cut the rack of ribs into individual pieces. Serve on a platter with the beer sauce and garnish with thyme.