Another quick recipe for you to try at home! And yes, I am cooking with beer again. This time I am using a red ale combined with molasses which turned out to be an amazing combination; it really compliments the flavor of the chipotle peppers and smoked paprika. The result is a spicy, sticky, and sweet rib to enjoy and get messy!
I know, spare ribs are not considered ‘diet food’ but my goal is to show you how to cook the healthier version of pretty much any dish. Although I have a heavy plant-based diet, I still enjoy meat and I love ribs (who doesn’t); but I only cook them every once in a while and enjoy them as a ‘treat’. For me, the trick is to serve them with roasted fingerling potatoes instead of mashed potatoes or mac-and-cheese and accompany it with fresh vegetables, like tomatoes.
Spare Ribs with Chipotle and Red Ale
- ¼ tsp chipotle chili, ground
- ¼ tsp smoked paprika
- 2 tbsp grape seed oil, divided
- Coarse sea salt
- Freshly ground pepper
- 2 lb pork spare ribs
- 12 oz bottle of red ale beer
- 2 tbsp molasses
Preheat oven at 400° F
In a small bowl, combine chipotle, smoked paprika, and 1 tbsp grape seed oil; season with salt and pepper and whisk to combine. Rub mixture all over spare ribs using your hands. Allow marinating for at least 10 minutes (more if just of the refrigerator).
Heat 1 tbsp of grape seed oil on a skillet over high heat. Sear both sides of the ribs until golden brown and crispy, a few minutes on each side. Transfer to a baking pan. Combine beer and molasses, stirring softly with a spoon; pour mixture over ribs and cover pan with aluminum foil.
Cook for 1 hr 15 min turning once half wait through. Remove foil and pour drippings into a clear container; skim after a couple of minutes, repeat. Glaze ribs with sauce before serving.
This dish can be served with roasted fingerling potatoes and fresh vine tomatoes. Try it just with a watercress salad if you’re trying to avoid carbs!