- 1/3 cup dark beer
- 1/3 cup soy sauce
- 1/3 cup Dijon mustard
- 1/4 cup dark brown sugar - (firmly packed)
- 1 onion minced
- 1 teaspoon Worcestershire sauce
- 2 pounds lean pork spareribs trimmed of excess
- fat and halved crosswise by butcher
In a large bowl combine well all the ingredients except the spareribs. In a kettle cover the spareribs with salted water. Bring them to a boil and simmer, skimming the froth, for 20 minutes. Drain and rinse briefly under cold water.
Cut the ribs into 1-rib sections and add to the bowl of marinade, stirring to coat well. Let the ribs marinate, covered, at room temperature, stirring occasionally, for 2 hours. Alternatively, chill them covered, overnight.
Preheat oven to 350 degrees.
Arrange the ribs meaty-side up in 1 layer in lightly oiled baking pans and brush with some marinade. Bake them in the middle of the oven, turning and basting occasionally, for 1 hour, or until tender and glazed.
The ribs can be baked 1 day ahead and kept refrigerated, covered. Reheat in baking pan in preheated 350 degree oven for 10 to 15 minutes, or until heated through. Serve warm or at room temperature.
This recipe yields 6 servings.