Ginger beer ribs
Ginger beer is one of my favourite soft drinks so with barbecue season on overdrive here’s a great recipe for barbecue ribs. The ribs taste best if you can leave them in the marinade over night.
The other ingredient that really does make the difference to the flavour of these ribs is star anise. It complements the pork and ginger beer.
800g Pork ribs, 1 litre ginger beer, 500ml apple juice, onion, 60ml cider vinegar, 50g soft brown sugar, 2 sprigs of rosemary, star anise.
- Place ribs in a glass bowl with all the marinade ingredients and leave in a fridge over night.
- Tip the ribs and all the marinade into a saucepan, bring to the boil and simmer on a low heat with the lid on for about an hour.
- When the hours up, take out the ribs, turn the heat up and boil until it has reduced by three quarters.
- Strain the sticky syrup through a sieve.
- Pour the syrup over the ribs, make sure they are nice and coated before placing them back in the fridge until their needed.
- As the ribs are already cooked they take no time at all on the barbecue.
- When the barbecue is nice and hot, chuck the ribs on.
- As you turn them pour the rest of the ginger beer sauce over the ribs.
- They’re ready once they’ve browned and start to crisp up.