- 3-pounds (1,4kg) pork ribs, trimmed of excess fat, cut into sections of 3-4 ribs
- 1 teaspoon salt
- One 8-ounce (240g) jar Char Siu sauce
- 1 cup (250ml) beer
- 1/4 cup (60ml) pickle juice (or cider vinegar)
- 2 teaspoons Sriracha sauce (or similar chili sauce)
- 2 cloves garlic, peeled and minced
INSTRUCTIONS:
- Preheat the oven to 350ºF (180ºC).
- Rub the salt into the ribs. Put them in a Dutch oven or large covered casserole and add the remaining ingredients, mixing them all together.
- Cover the pot and cook for 2 hours, turning the ribs over two or three times during cooking, so they get evenly coated.
- After the ribs are fully cooked and tender, remove the lid and return the pot to the oven, letting it cook until the sauce is reduced to your liking. (Turn the ribs once or twice while the sauce is reducing.) It should take less than 25 minutes for the sauce to thicken.
Source: David Lebovitz
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