Stout Beef Ribs



  • 1 ½ cups (375ml) dark stout
  • ¾ cup (180ml) apple cider vinegar
  • 2/3 cup firmly packed brown sugar
  • 2 fresh small red chillies, chopped finely
  • ¼ cup (70g) wholegrain mustard
  • beef short spare ribs (1-2kg), sliced thickly

1. Combine stout, sugar, vinegar, chilli and mustard in 2/3 cup (150g) firmly packed dark brown sugar in a medium bowl; stir until the sugar dissolves. Pour mixture over ribs in a glass or ceramic dish; toss to coat. Cover; refrigerate for 2 hours or overnight.

2. Preheat oven to 180°C/350°F.

3. Place ribs and marinade in a flameproof baking dish; cover with foil or a lid. Cook in oven for 3 hours 30 minutes. Remove foil or lid; cook a further 1 hour or until meat is tender and almost falling of the bone.Transfer ribs to a platter; cover to keep warm.

4. Place baking dish on stove top over low-medium heat; bring marinade mixture to a simmer. Simmer for 10 minutes or until thick and syrupy.

5. Serve ribs with reduced sauce.

Serving suggestion: Serve with a watercress and baby fennel salad.

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