Guinness Pork Ribs Recipes

GUINNESS & HONEY GLAZED PORK LOIN

Steps:

• To make the glaze, put the Guinness, honey and sugar into a pan. Reduce by almost half to form a sweet syrupy glaze, then allow to cool.
• Heat oven to 200C/fan 180C/gas 6. Season the pork with pepper and salt, if you want, place on a baking tray and roast for 20 mins. Then turn the heat down to 160C/fan 140C/gas3. Remove the pork from the oven and brush all over with most of the glaze (reserving a few tbsp) cook for a further 40-50 mins, brushing and basting the pork as it cooks until it's beautifully caramelised and glazed.
• Remove the pork from the roasting tray and leave to rest. Pour the remaining glaze into the roasting tray, then add the wine, Champagne or water. Place the pan on the heat and bring everything to the boil, simmer for a few mins until you have thick gravy. Carve pork into thin slices and place on top of the colcannon (see separate recipe). Glaze with the Guinness syrup, drizzle a little on the plates and finish with a sprig of parsley.

MAPLE GUINNESS BBQ PORK RIBS

Steps:

• Preheat your smoker (or indirect grill) to 225F.
• Prep ribs by peeling off back layer of silver skin and removing any excess meat. Lather with oil and season using brown sugar, garlic powder, black pepper, sea salt and onion powder. Once smoker is at an even 225F, place ribs on and let cook for 3 hours.
• Once ribs have cooked 3 hours, lay down on a tin foil sheet 3 tbsp of butter spaced out evenly, 1 tbsp of brown sugar sprinkled out evenly and 1 tbsp of maple syrup. Place ribs on top of butter & sugar then repeat by topping those ribs with more butter, sugar and maple syrup. Repeat this too all ribs. Once ribs have been coated with butter, sugar and syrup on both sides, pout 1 tbsp of Guinness Draught on top and wrap up tin foil to prevent leakage. Place ribs back on smoker for another 2 hours at 225F.
• About 1 hour before rib are ready, preheat a cast iron skillet over fire for Maple Guinness BBQ Sauce. Add Guinness Draught to skillet and let reduce by half. Add remainder of BBQ sauce ingredients and let cook over fire until thickened. Set aside once done.
• Once ribs have cooked for 2 additional hours, pull out of tin foil and discard tin foil. Carefully place ribs back on smoker and lather in your Maple Guinness BBQ Sauce. Let cook for 1 more hour on smoker.
• Pull rubs off smoker and let rest in cooler for 1 hour. Once rested, flip to bone side up and slice ribs. Pour yourself a pint of Guinness Draught and enjoy!

BRAISED PORK RIBS WITH GUINNESS BEER

Steps:

• GUINNESS MARINADECut coarsely the vegetables for the marinade. Pour the vegetables into a container with a lid Big enough to contain also the meat. Add the spices and Guinness beer , and mix well. Now, massage the meat with olive oil and dive it into the marinade. Let's make sure that the meat is completely submerged by the beer and close the container with the lid. If you have not a lid, seal it with plastic wrap. Marinade the ribs into the fridge from 6 to 24 hours.
• STIR-FRY THE VEGETABLESCut coarsely onion, carrots and celery. Peel and crush the clove of garlic. Pour the oil in a dutch oven by the enamel finish, then add the vegetables and the sprig of rosemary. Stir-fry the vegetables until they are soft and translucent, then pull out from the pot and let's put aside.
• ROAST THE MEATFilter the marinade, save the liquid and eliminate the vegetables. Roast the meat into the dutch oven over high heat, a few pieces at a time. Stir-fry the pork ribs to roast all sides.
• BRAISED PORK RIBSWhen the meat is golden brown, pull out from the pot, then add a few tablespoons of liquid from the marinade and combine with the tomato paste. Add the stir-fried vegetables and the pork ribs. Cook a few more minutes, stirring, then add the rest of the liquid marinade. Cook over medium heat until the pot roast reaches a temperature between 160 and 190 ° F, then cover the dutch oven with the lid, and lower the heat. After 30 minutes, check the temperature and, in case, fix the flame. If you not have a cooking thermometer, consider that the pot roast have to gently bubbling. Cook the pork ribs 4 hours after starting bubbling.
• BROWN SAUCEWhen the meat starts detaching from the bone, pull out the pork ribs and store warm. Eliminate any remaining bones and blend the cooking liquid with vegetables. Pour the sauce again into the dutch oven, add 1 tsp cornstarch and cook over medium heat, until the sauce will be concentrated at least half. When the sauce is thick at the right point, add salt, turn off the heat and add the pork ribs. Store the meat in the sauce until ready to serve, then we heat it all over low heat, complete with a dash of black pepper and bring the dutch oven directly on the table.
• REST AND CONSERVATIONLike all braised meats, the these pork ribs cooked are tasty just cooked, but they are even better the next day! It's possible store the pork ribs into the fridge up to three days or freeze them dipped into the sauce.

SLOW COOKER GUINNESS BEEF RIBS

Steps:

• Add chopped onion and garlic with olive oil in your slow cooker on the saute setting, allow to cook for a few minutes.
• Add ribs on top of onions and season them with sea salt and black pepper.
• Add in all of the remaining ingredients, turning your slow cooker to low.
• Cover and cook on low for 7-8 hours or on high for 4 hours.
• When ribs are done, remove them from the slow cooker pouring sauce from the slow cooker into a saucepan.
• Pour off excess grease from liquid and reduce liquid in the saucepan over high heat until the sauce has thickened slightly.
• Serve sauce over ribs and enjoy!

GUINNESS PORK RIBS

Steps:

• Place ribs in a large pan or resealable plastic bag. Combine marinade ingredients. Pour marinade over the ribs. Place in the refrigerator and marinate for at least eight hours.
• Preheat oven to 350 degrees.
• Wrap ribs in a double layer of foil. Place ribs in the oven and bake about 1 hr and 30 mins.
• Combine the glaze ingredients. Reserve half of the glaze for later. Apply the other half of the glaze generously on the ribs. Bake unwrapped for an additional 30 mins.
• Allow ribs to rest for 15 mins before serving. Drizzle with additional glaze if desired.

GUINNESS RIBS WITH SWEET MOLASSES BBQ SAUCE.

Steps:

• With a sharp knife, score the underside of the rib racks in a diamond pattern.
• Sprinkle 1/2 Tbsp Bone Dust on each of the 4 racks of ribs.
• On the bottom of a dutch oven or roasting pan, place sliced onions and garlic.
• Then lay ribs on top, meat side down.
• Pour 2 cans of Guinness over top of ribs and cover tightly with foil.
• Place in 325 degree oven.
• Braise ribs until tender, about 2 1/2 hours.
• Remove ribs and set aside.
• Pour Guinness mixture into large saucepan.
• Bring mixture to a boil and boil until liquid is reduced by half.
• Stir in barbecue sauce and molasses.
• Bring to boil again, stirring constantly.
• Remove from heat.
• In blender or food processor, puree sauce mixture until smooth.
• Grill ribs over medium high heat for 6- 8 minutes per side, basting with sauce.
• Serve ribs in sections of 3 ribs each, along with remaining sauce.

GUINNESS BBQ BABY BACK RIBS

Steps:

• Remove the ribs from packaging and using a sharp knive slit the membrane on the bone side of the rack and attempt to remove as much of it as you can. It is edible so don't worry if you can't get it all. Rinse the ribs under cold water and allow to sit at room temperature while you make the rub.
• Mix the Paprika, Onion Powder, Garlic Powder, Chilli Powder, Oregano, Basil, Ground Black Pepper and Cayenne Pepper to make the rub.
• Using a basting brush put a thin layer of the yellow mustard on both sides of the rack. Sprikle the rub onto both sides in as even a coat as possible.
• Preheat your grill to 225 F leaving one side of the grill off. Take your time doing this and make sure the temperature stays within 5 F to allow even cooking temperature.
• Place the racks of ribs on the side of the grill with no direct heat with the bone side down. Cook ribs for 4 - 6 Hours depending on your grill.
• About 30 minutes before you remove the ribs, baste them with the Bbq sauce and allow to turn into a glaze on the ribs.
• Remove the ribs and cover with aluminum foil for 10 minutes before eating to allow the meat to rest.
• Enjoy.

PORK WITH GUINNESS

Steps:

• DIRECTIONS: Serves 6-8 Pork shoulder is a classic for braising. The meat turns nearly spoonable but still slices nicely, and leftovers are great for sandwiches. In this recipe I've combined the pork with dried cherries and sweet potatoes, balancing their sweetness with the slightly bitter taste of Guinness stout and molasses. 1. Bring the stout, cherries, and vinegar to a simmer in a saucepan. Transfer to a bowl, cover tightly with plastic wrap, and let sit for at least 1 hour, or refrigerate overnight. 2. Center a rack in the oven and preheat the oven to 300°F. 3. Warm the oil in a large cast-iron pot or Dutch oven over high heat. Season the pork shoulder with salt and ground black pepper and sear on all sides until golden brown, 12 to 15 minutes. Transfer the pork shoulder to a platter. Remove all but 2 tablespoons of the fat in the pot. 4. Add the onion and the crushed black pepper to the pot and sauté for 7 minutes. Add the garlic and continue cooking until the onions are translucent, about 3 minutes. Stir in the tomato paste and cook for 2 to 3 minutes longer. Add the pork shoulder, the marinated cherries and liquid, allspice, bay leaves, molasses, brown sugar, 1 teaspoon salt, and 2 cups water. Bring the mixture to a simmer. 5. Cover the pot, transfer it to the oven, and braise for 1 hour, turning the pork once during cooking. Add the sweet potatoes and continue to braise for 2 more hours, turning two more times. If the sauce is too thin or is not flavored intensely enough, ladle most of it off into another pot and simmer it until it thickens and intensifies. Then add it back to the first pot. 6. Slice the pork and serve with the sauce on top.

LUCK O' THE IRISH-GUINNESS PORK RIBS

Steps:

• 1. Place ribs in a large pan or resealable plastic bag. Combine marinade ingredients. Pour marinade over the ribs. Place in the refrigerator and marinate for at least eight hours.
• 2. Remove ribs from the refrigerator. Discard the marinade. Prepare a charcoal grill for medium heat. Place ribs on the grill. Cook for 30 minutes, flipping halfway through.
• 3. Combine the glaze ingredients. Apply glaze generously on the ribs. Grill for an additional 15 minutes or until a meat thermometer reads 175 degrees. Remove from the grill and allow ribs to rest for 15 minutes.
• 4. I LEFT OUT THE GLAZE...SORRY For the glaze: ½ cup honey ¼ cup soy sauce 1 tablespoon chopped fresh parsley 1 tablespoon minced garlic ¾ teaspoons ground black pepper