Skip to main content
logo
Food Advertising by

Guinness Braised Spare Ribs



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

Ingredients


  • 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
Method


  1. Marinate the spare ribs with the above ingredients except the cornflour, keep in the fridge, covered, preferably overnight. 
  2. Pour the spare ribs into a pot, add enough water to just cover the ribs.  Bring to the boil.
  3. Lower the heat, put the lid on and simmer till the meat is tender and cooked through.
  4. When you see signs of the meat pulling away from the bones, scoop up 1/2 a bowl of sauce, let cool.
  5. 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.
  6. Dish out and serve immediately.



Comments

  1. The ribs look so delicious. I really want to try cooking this. Also a good excuse to go out to buy guinness stout :)

    ReplyDelete
    Replies
    1. After cooking, you can't taste the stout. If you like more beer, then pour in a bit more while making the sauce.

      Delete
  2. This is brilliant! The ribs look really tender.

    ReplyDelete
  3. OMG... I am so trying this!! looks super yum and good for winter

    ReplyDelete
  4. Hi Cheah, my husband will love this. Thanks for sharing.

    ReplyDelete
  5. Looks great! I love those ribs cook till fall apart. Thumbs up!

    ReplyDelete
  6. A yummy looking dish! Have you all finished the spare ribs and bread in one meal?

    ReplyDelete
  7. Yummy... Suitable for confinement too right?

    ReplyDelete
    Replies
    1. Yes. Are you hinting that you're on family way again...ha, ha!

      Delete
  8. Priority grocery list - buy guiness stout! This looks too delicious :). My mum's side of the family are all yum sing kaki, this is gonna be such a big hit with them! Thanks for sharing, love it.

    ReplyDelete
    Replies
    1. You're most welcome and thanks for dropping by!

      Delete
  9. Yummy, this looks delicious. I am sure the stout goes very well with the ribs!

    ReplyDelete
    Replies
    1. Oh yes, the stout does enhanced the flavour, if you like beer, that is!

      Delete
  10. i cant imagine the taste but sounds like quite a rich in flavour kind of dish. So you didnt get intoxicated, did you your face go red?? ha!

    ReplyDelete
    Replies
    1. Rich flavour but you can't really taste the stout, only a very mild tinge of bitterness. Yes, I felt 'hot' after eating it!

      Delete
  11. Haha...Cheah, looks like you have a lot of beer at home! Love your rib dish. Looks finger licking good. Perfect to go with your beer bread.

    ReplyDelete
    Replies
    1. Yes, got to finish them before expiry. Wish you were here to help me with it!

      Delete
  12. looks like you are on a stout trail here lol! Great idea to use stout this way, won't get you drunk but taste yummy!

    ReplyDelete
    Replies
    1. Ya, looks like it. You won't get drunk with cooked stout!

      Delete
  13. Oh haven't tried stout in any cooking & baking before. Boy, yours sounded so good.
    Thanks for sharing.
    Kristy

    ReplyDelete
  14. Dear Cheah,

    I have heard of this recipe but have never tried it before. I assume they are pork ribs as opposed to beef ribs?

    ReplyDelete
  15. Yes, they're pork ribs. I suppose you can use beef ribs as well.

    ReplyDelete
  16. This is so simply to cook and superduperlicious!!!

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.



Popular posts from this blog

Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try. 

Steamed Tofu ~ Beancurd

'Steamed Tofu' ~ Beancurd is always a hot favourite with my family whenever we eat out ...... nutritious and for easy digestion especially with oldies around.  For more information on  'Tofu'   read here.

Black Bean Sauce Chicken ~ 黑豆酱鸡

  This is an easy peasy chicken dish to whip up in the kitchen which can pair well with plain white rice or plain congee.  Ingredients are not complicated and mostly available in the kitchen, but it's best to season the chicken first before stir frying them. Black Bean Sauce Chicken   ~   黑豆酱鸡 Ingredients 450 gm  chicken, cut into bite size (whole leg of chicken and breast) 2 tsp black bean sauce 4 pips of garlic, chopped 1 big onion cut into wedges 1 chilli, chopped 1 small Carrot, cut into slices Curry leaves Bit of sugar to taste Method Season the chicken with a pinch of salt. Saute the chopped garlic with the curry leaves and black bean sauce till fragrant. Add in the seasoned chicken, stir fry and sprinkle on some water if the dish is too dry. Simmer till chicken is cooked and tender. Add in the sliced carrot and onion wedges.  Fine tune to taste with a bit of sugar. Toss in the chopped chilli. Dish up to serve.