More often than not this dish is served by either deepfrying the marinated spare ribs, grilling or barbecueing them in your patio. I prepared mine differently. Marinated them with Oriental sauces and chose an easy way out by cooking them in a pot, fuss-free!
Needless to say, I served these Guinness spare ribs with my Guinness beer bread and they partnered each other really well, especially the sauce from the spare ribs. No, no, my family members and I did not get intoxicated with an overdose of stout but my kitchen had a lingering aroma of stout till the next day!
Recipe for Guinness Braised Spare Ribs
- 850 gm spare ribs cut into 4 inches length
- 2 Tbsp oyster sauce
- 1 Tbsp light soya sauce
- 1 tsp freshly ground pepper
- 1.1/2 Tbsp jaggery or brown sugar
- 150 ml Guinness stout
- 5 cloves garlic -pressed
- Marinate the spare ribs with the above ingredients except the cornflour, keep in the fridge, covered, preferably overnight.
- Pour the spare ribs into a pot, add enough water to just cover the ribs. Bring to the boil.
- Lower the heat, put the lid on and simmer till the meat is tender and cooked through.
- When you see signs of the meat pulling away from the bones, scoop up 1/2 a bowl of sauce, let cool.
- Continue simmering for a while. Add cornflour to the sauce, mix well and pour the mixture into the ribs. Give a quick stir to coat the ribs, turn off heat.
- Dish out and serve immediately.