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

Wool Roll Bread ~ 毛线球面包

  Wool Roll Bread ... its popularity is booming and bursting the seams of Facebook and Instagram.  Every day you see new posts of it, with different ways of making it as well as an endless assortment of fillings to experiment with.  I too have been browsing the internet to research these various methods and their outcomes.  What is it that makes Wool Woll Bread so crazily popular?  To satisfy my curiosity, I tried my hand at making it and was very happy with the results.  I love seeing the bread strands when I pull apart the bread to reveal the meat floss filling and I enjoy how soft and chewy the bread is.  Jump on the bandwagon, folks, you won't regret it! Wool Roll Bread ~  毛线球面包 (adapted from 'here' with adjustments) Ingredients 300 gm high protein flour or bread flour 30 gm sugar 1 tsp seasalt 1 egg  (55 gm or 65 gm) 70 or 80 ml milk 25 gm melted butter Egg wash (1 whole egg + 1.1/2 tsp water to dilute) Meat floss or whatever you wish to use as filling 80 ml warm mil

Marble Butter Cake ~ 大理石牛油蛋糕

This is one of the most popular Butter Cake recipes among fellow bloggers and I've read many reviews about this cake.  Credit must be given to Mrs S K Ng for so generously sharing her recipe.   This cake is moist, fluffy, soft, not overly sweet and the texture is just right.  Must admit that this is the best butter cake that I've ever tasted.  I tweaked the recipe to make a Marble Butter Cake instead. So glad to see that there weren't any cracks on the surface although it rose slightly in the middle. Marble Butter Cake ~   大理石牛油蛋糕      Ingredients (A) 230 gm butter 150 gm vanilla/caster sugar 200 gm self-raising flour 4 egg yolks   (I used 68 gm eggs with shell) 60 ml milk 1 tsp vanilla essence 8 gm chocolate powder a pinch of salt (B) 4 egg whites 30 gm vanilla/caster sugar Method 1.     Line the base of an 8 inch square pan with parchment paper, grease and dust the sides of the pan with flour.  Set aside. 2.

Coffee Walnut Butter Cake ~ 咖啡核桃牛油蛋糕

  This Coffee Walnut Butter cake recipe is adapted from my Marble Butter Cake which I posted some time back.  I tweaked it a bit to accommodate blended walnuts, added some coffee and Kahlua liqueur.  As always, Mrs. Ng's butter cake recipe never fails and this cake is soft and moist and indeed yummy. Coffee Walnut Butter Cake  ~   咖啡核桃牛油蛋糕      Ingredients (A) 230 gm butter 150 gm caster sugar 200 gm self-raising flour 4 egg yolks 40 ml milk 20 ml coffee + 2.1/2 tsp coffee granules 1 tsp Kahlua liqueur (optional) 1/4 tsp salt 1 tsp vanilla 50 gm walnuts, lightly roasted and blended Whole walnuts for topping (B) 4 egg whites 20 gm caster sugar Method Prepare an 8 inch springform pan.  Line the base with parchment paper, grease and flour the sides of the pan. Dissolve the coffee granules with 20 ml hot water, set aside. Sieve the flour with salt, set aside. Beat the butter and sugar till creamy.  Add in the egg yolks, one at a time.  Add in vanilla.  Mix well. Fold in the sifted flo