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Recipe of Pork Ribs with Beer Sauce
Recipe

Pork Ribs with Beer Sauce

30 mins
1h 20 mins
Low
5
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You are going to love this recipe, because it is practical and has few ingredients, you only need your favorite beer to prepare it. It is ideal to surprise dad and a great option to make on the charcoal, oven or in a pan. Cook it on special dates!
Learn more about Brenda Villagomez

Ingredients

6 portions
  • 2 tablespoons sea ​​salt, for the meat
  • 1 tablespoon black pepper, for the meat
  • 2 morita chiles, without tail, for meat
  • 1600 kilos pork ribs, whole, no excess fat
  • 3 tablespoons vegetable oil, to seal
  • 1 head garlic, in half, roasted
  • 5 morita chiles
  • 2 branches fresh rosemary
  • 1/4 bunches fresh thyme
  • 3 cups dark beer
  • 1/4 cups honey, to varnish
  • 1 tablespoon cornstarch, for the sauce
  • thyme, to decorate

Preparation

In a molcajete or mortar, crush the sea salt together with the pepper and the morita chili until you get a mixture of powders.
Bathe the pork ribs with the powder mixture until completely covered. Marina for 15 minutes and reserve.
Preheat the oven to 200 ° C.
In a large enough pan or saucepan, pour the vegetable oil and heat over medium heat; once hot, place the seasoned pork ribs and seal the meat completely.
Place the sealed meat in a deep baking tray, add the roasted garlic, the morita pepper, the rosemary and the thyme. Pour in the beer and cover with aluminum foil. Bake at 200 ° C for 40 minutes.
After time, remove the meat from the oven and remove the aluminum foil, varnish the meat with honey and return to the oven for 20 more minutes. Use the thermometer to check the doneness of the meat, which should be 72 ° C internal temperature.
Once the meat is tender or has reached the desired temperature and browning, remove the tray from the oven again; very carefully and with the help of a spoon, take the chilies, the roasted garlic, the spices to taste and the cooking beer, and blend together with the cornstarch until obtaining a homogeneous sauce. Cook the sauce for a few minutes over medium low heat until you get a semi-thick consistency.
Cut the ribs into individual pieces. Serve on a plate with the beer sauce and garnish with thyme.

PRESENTATION

Serve the cut ribs on a platter with the beer sauce. Garnish with fresh thyme.

TIPS

Let the ribs rest for 20 minutes before cutting, this way the internal cooking juices will not be lost.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
223.9
kcal
11.2%
Carbohydrate, by difference
0
g
0%
Protein
19.1
g
38.2%
Total lipid (fat)
16.3
g
25.08%
100
Do you want to know what other nutrients this recipe has?
Provided by USDA
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