Pork ribs with stout and chorizo

Готовим Meat Pork ribs with stout and chorizo

For a finger lickin' meal try these sticky pork ribs served with chorizo and roasted corn.

Lables: Low carb Lower gi Egg free Lactose free Milk free Peanut free Tree nut free
  1. Combine the stout, tomato paste, sugar, Worcestershire sauce, mustard, paprika and garlic in a jug.
  2. Preheat oven to 160C. Place chorizo, capsicum and onion in a large flameproof baking dish. Add the ribs. Pour over stout mixture. Turn to coat. Cover with foil. Bake, turning once, for 2 hours.
  3. Increase oven to 220C. Use tongs to transfer ribs to a wire rack over a baking tray. Spoon 1/3 cup (80ml) of the cooking liquid into a small bowl. Stir in barbecue sauce. Brush over ribs. Bake for 20-25 mins or until caramelised and tender.
  4. Meanwhile, heat the remaining cooking liquid, vegetables and chorizo in the dish over medium-high heat. Bring to the boil. Reduce heat to medium-low. Cook for 5 mins or until sauce thickens.
  5. Drizzle ribs with sauce. Serve with vegetables, chorizo and roasted corn.

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1 1/2 cups stout
2 tbsp tomato paste
2 tbsp brown sugar
1 tbsp Worcestershire sauce
2 tsp wholegrain mustard
1 tsp smoked paprika
2 garlic cloves, crushed
1 chorizo sausage, coarsely chopped
1 large red capsicum, seeded, coarsely chopped
1 red onion, cut into wedges
1.5kg Coles Australian BBQ Pork Ribs or Pork Spare Ribs
2 tbsp barbecue sauce
Roasted corn , to serve

Adv

Autors
Preparation time
15
Cooking time
2:25
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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