Sweet, savory, tender, and perfect for the grill or the oven.
- Prepare the ribs
- Remove the silver skin (the thin membrane on the bone side) – this makes the ribs more tender.
- Cook the malt beer marinade
- Heat a little oil in a pot and sauté the onions and garlic until translucent.
- Add tomato paste and briefly roast.
- Deglaze with the malt beer.
- Add “Every BEER you take”.
- Let everything simmer gently for about 15–20 minutes until the marinade thickens slightly.
- Season to taste if needed, then let cool.
- Marinate the ribs
- Generously coat the ribs with the cooled marinade (save some for basting later).
- Place in a large freezer bag or a dish and marinate in the fridge for at least 6 hours, preferably overnight.
- Oven preparation (for grilling, see below)
- Preheat the oven to 150 °C top/bottom heat.
- Wrap the ribs in aluminum foil or place in a covered baking dish.
- Slow-cook for 2–3 hours, occasionally basting with the remaining marinade.
- For the last 20 minutes: turn on the grill function or cook uncovered to create a delicious crust.
Alternative: Grill
- Grill the ribs indirectly at 120–140 °C for about 2–3 hours.
- Finally, place directly over the coals, baste with marinade, and let caramelize.
