Guinness Pork Ribs Food

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

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 BEEF RIBS

Steps:

• ---To Prepare The Ribs---.
• In a large bowl, whisk together the Guinness, onion, 4 fluid ounces soy sauce, brown sugar, sesame oil, and 3 tablespoons minced garlic.
• Place the ribs in a glass baking dish and pour the marinade over them.
• Cover and refrigerate overnight.
• ---To Prepare The Glaze---.
• In a medium bowl, whisk together the honey, 2 fluid ounces soy sauce, parsley, 1 tablespoon garlic, and pepper.
• ---Fire Up The Grill---.
• Remove the ribs from the marinade and place them on the grill over medium coals.
• Grill until cooked through, turning occasionally, about 10-15 minutes.
• Brush with the glaze and cook 1 minute per side.
• Serve with the remaining glaze.

BRINED AND GRILLED COUNTRY-STYLE PORK RIBS RECIPE - (4.1/5)

Steps:

• Brine: In a medium saucepan over medium-high heat, combine water, brown sugar, salt peppercorns and garlic powder. Bring to a simmer, stirring until the sugar and salt have dissolved. Add ice and stir until completely cooled. Transfer brine to a large sealable plastic bag. Add ribs. Seal the bag and refriderate at least 1 hour, or up to 8 hours. Barbecue sauce: In a small bowl, whisk together tomato paste, brown sugar, lemon juice, salt, garlic powder, ginger, cumin, mustard powder, honey, sesame oil and water. Cooking: When ready to cook, heat a grill to medium high. Coat the grate with oil or cooking spray. Drain and discard the brine. Place ribs on the grill. Brush tops of the ribs with the barbecue sauce, then cover the grill and cook 5 minutes. Use tongs, flip the ribs, then brush the tops with additional barbecue sauce. Reduce heat to medium-low, cover and cook for another 5 to 8 minutes, or until an instant read thermometer inserted at the thickest part of the rib reads 160 degrees. Just before serving, sprinkle ribs with sesame seeds.

GUINNESS SOAKED BBQ BABY BACK RIBS

Steps:

• In the blender:
• Onion, garlic (tons), Guinness, honey, brown sugar,molasses, mixed peppercorn, coriander seed, fennel seed, kosher salt, chili flakes, fresh squeezed OJ and zest. I think that is it. Reserve some for glaze.
• Soak the ribs in the snoose overnight. Smoke approx 2.5 hr in applewood with the BBQ on low (about 120 degrees).
• Remove from heat and let rest for about 20 minutes before slicing into individual ribs.
• Meanwhile, reduce snoose with molasses more guiness, maybe a bit more orange zest (to taste) and a touch more honey.
• Crank the heat up on the bbq, slather ribs and cook till brown and beautiful.

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.

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.