Wheat Beer Sozzled Pork Spare Ribs with Sage and GarlicBy Matthew Evans
- Recipe TypeEntree
- Prep Time20 minutes prep / 2 hours cooking time
Matthew Evans, former chief restaurant reviewer for The Sydney Morning Herald, shares his recipe for spare ribs braised in wheat beer and seasoned with garlic and sage.
- 2 pounds pork spare ribs. These should be cut by the butcher into slices about 2cm thick; trim them if really fatty.
- 2 bottles wheat beer
- 2 medium potatoes, peeled and cut into modest chunks
- 2 large green onions, cut into pieces the length of your last thumb joint
- 2 medium carrots, peeled and cut into batons the length of the onion
- 6 - 7 cloves garlic, peeled and maybe roughly chopped
- big handful sage leaves
- 1 1/2 tsp salt and some freshly milled black pepper
- Preheat oven to 400°F.
- Pull the pork out of its bag and check it over. If it looks gritty, give it a rinse.
- Get the baking or roasting tray (or even a wide casserole dish) and lay the pork on the bottom in one layer.
- Push the potatoes in-between the meat so it will be covered with the wheat beer.
- Scatter the onions, carrots, garlic and sage over.
- Sprinkle evenly with the salt and add beer to the pan. You want the meat to be just about submerged, maybe fully submerged, but not by much.
- If you need a little more liquid, use water.
- Cover the tray with foil and pop it into the oven. Cook for one hour.
- Take the foil off and cook for another 30 minutes, so the top of the pork starts to color and poke above the sauce.
- Turn the meat and cook another 30 minutes. Lay the meat on top of the veggies for best effect.
- You want the pork to look browned but not burnt, and the sauce to be moist but not overly runny. Add a touch of water if it dries out.
- Remove from oven and serve immediately.