Beer-Glazed Beef Ribs

 

 

8 meaty beef ribs, about 2 pounds (1 kg)

1/3 cup (75 ml) hoisin sauce

1/3 packed cup (70 g) brown sugar

2 tablespoons rice wine vinegar

1 cup (250 ml) lager beer

1 tablespoon finely chopped fresh ginger

2 garlic cloves, finely chopped

1 teaspoon soy sauce

1/8 teaspoon five-spice powder

1. If the ribs are still joined together, cut them into individual pieces.

Place them in a shallow baking dish, meat side down.

 

2. Mix the hoisin sauce, sugar, and vinegar in a bowl.

Gradually stir in the beer, then add the ginger, garlic, soy sauce, and five-spice powder and mix well.

 Pour the marinade over the ribs, turning them to coat, then turn them meat side down again. Cover and refrigerate for 8 hours.

One hour before cooking, remove the ribs from the refrigerator. Preheat the grill or broiler to high.

 

3. Transfer the ribs to a platter, and pour the marinade into a small saucepan.

Bring to a boil and boil for 12 to 15 minutes, until reduced to 1 cup (250 ml).

 

4. Grill or broil the ribs, turning to cook on all four sides and brushing them with the reduced marinade,

for 4 to 5 minutes on each side, 16 to 20 minutes total.

 Serve any remaining marinade as a dipping sauce.