Beer Ribs

By Cooky

Ingredients

• 1/3 Cup Dark Beer
• 1/3 Cup Soy Sauce
• 1/3 Cup Dijon Style Mustard
• 1/4 Cup Firmly Packed Dark Brown Sugar One Onion, Minced
• 1 Teaspoon Worchester Sauce
• 4 pound lean spareribs, trimmed of excess fat and halved crosswise by a butcher
• scallions for garnish if desired

Details

Servings 12

Preparation

Step 1

1. In a large bowl combine well the beer, soy sauce, mustard, sugar, onion, and Worchester sour sauce.
2. In a kettle cover the spareribs with water, bring the water to a boil, then add salt to taste.
3. Simmer the ribs, skimming the fat for 20 minutes, drain them in colander, and rates them briefly under cold water.
4. Add them to the bowl, stirring to coat them with the marinade and then let them marinate covered, at room temperature, stirring occasionally, for two hours or chill them covered, overnight.
5. Arrange the ribs side-by-side in one layer in lightly oiled baking pan, brush them with some of them marinate, and bake in preheated 350° oven, turning and pasting them occasionally, for one hour, or until they are tender and fully.

[The ribs may be baked one day ahead and chilled, covered. Reheat the ribs in baking pan in a preheated 350° oven for 10 to 15 minutes, or until they are heated through.]

Serve the ribs warm or at room temperature and garnish them with the scallions if desired.