- 2 kg beef back ribs
- 4 440-mL cans dark stout beer, about 7 cups
- 3/4 cup hoisin sauce
- 3/4 cup Thai sweet chili sauce
- PREHEAT oven to 325F. Trim silverskin membrane and excess fat off ribs. Slice into 1-rib portions. Arrange ribs, meaty-side up, in a large roasting pan. Pour in enough stout to cover ribs. Cover with foil. Bake in centre of oven until meat is fork-tender, about 2 hours. Transfer ribs to a platter. Discard liquid.
- PREHEAT barbecue to medium-low. Stir hoisin with chili sauce in a bowl. Brush ribs with sauce. Oil grill, then barbecue ribs, with lid open, turning and basting often with sauce, until ribs are well glazed and heated through, 12 to 15 min.
No Barbecue? To finish the ribs in the oven, arrange them, meaty-side up, in a shallow roasting pan. Baste with sauce and bake, uncovered, in 350F oven for 30 min. Continue to brush with sauce every 10 min until ribs are glazed.
Recipe Courtesy of – Chatelaine