RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 3085
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| Recipe Name: |
Beer Ribs - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Pork |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
2.25
Hours |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
3.00
Hours |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$0.86
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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.
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Ingredients:
0.33 Cup beer, dark
0.33 Cup soy sauce, naturally brewed
1 Teaspoon worcestershire sauce
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Directions:
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. |
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| Nutrition per Serving: |
| Calories: |
489 |
Total Carbs: |
10.9 |
Net Carbs: |
0.0 |
| Cholesterol: |
117.3 |
Fat: |
38.7 |
Protein: |
27.89 |
| Fiber: |
0.29 |
Sodium: |
447.44 |
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