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Mahogany Ribs
Recipe by: BBQGuide
Prep time:
Serves:
Pork ribs
Beef stock
Guinness Extra Stout
Balsamic vinegar
Molasses
Start with a rack of fresh pork ribs. Cut them into three or four rib
pieces - they're easier to work with this size. Place them in a pot,
cover with beef stock, bring to a boil and simmer for forty-five
minutes to an hour. Check them by tasting a slice of meat to be sure
it's tender enough for you. Meanwhile, mix three fourths of a cup
each of Guinness Extra Stout, balsamic vinegar, and molasses. I
cook my ribs the night before, then cool them in the cooking liquid.
The next day, I skim the fat off, heat the ribs up, then slide the
ribs in the marinade, meaty side down. Let them sit for an hour,
longer is better. Cook these ribs under your broiler. Baste them,
turn them over, baste again, then broil again. Do this several times.
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