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Beer-Braised Ribs in Rum Barbecue Sauce

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These ribs are made in a pressure cooker for the utmost in tenderness.


Beer-Braised Ribs in Rum Barbecue Sauce

4 pounds country-style pork ribs

1 (12-ounce) bottles of Red Stripe beer (or your favorite)

1 cup water

2 tablespoons cider vinegar

Rum Barbecue Sauce (recipe follows)

Preheat oven to 400 degrees.

Pour the beer, water and vinegar into a 6-quart or larger pressure cooker; add ribs, arranging them so none are right on top of each other, though they do not have to be submerged in the liquid to cook properly.

Lock the lid in place and heat to high pressure over high heat, then lower heat so that pressure is maintained; cook 15 minutes and then turn off the heat and release the pressure.  Carefully remove the lid, tilting the cooker away from you to allow the steam to escape.

Transfer ribs to a foil-lined baking pan and brush the barbecue sauce on all sides of the ribs; roast until browned and crisp on top, about 10 minutes; turn the ribs over, brush with more sauce and roast about 5 more minutes.

Serve with more sauce, if you like.

For the Rum Barbecue Sauce

1 can of tomato paste

1/3 cup dark rum

1/4 cup rice vinegar

1/4 cup molasses

1 tablespoon Pickapeppa Sauce

Dash of hot pepper sauce

1 tablespoon soy sauce

2 garlic cloves

Place all of the ingredients in a blender and purée.  Pour into a saucepan and bring to a simmer.  Simmer for five minutes stirring frequently.  Cool and refrigerate until needed.

Makes 4 servings.


Recipe Created by Chef Michael Flores  •  ©2012 Mis En Place, LLC

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