Did you know that pork tenderloin contains less fat than boneless, skinless chicken breast? Compare sources of animal protein on the Nutrition Facts Page
Beer Marinated Pork RibsMay 2, 2011
- 4 lbs2 kgCanadian Pork Back or Side Ribs
- 1/2 cup125 mLbeer*
- 1/4 cup50 mLEACH orange marmalade and soy sauce
- 2 tsp10 mLsesame oil
- 1 Tbsp15 mLsugar
- 1 tsp5 mLEACH minced fresh ginger and sambal oelek (oriental chili garlic sauce)
- 1/2 tsp2 mLminced garlic
If using back ribs, lift and peel the skin from the back of each rack of ribs. Place the pork in a large plastic bag, non-metal bowl or sealable container. Blend remaining ingredients and pour over pork; seal or cover and refrigerate 3 hours or overnight, turning ribs occasionally. Preheat barbecue on high; reduce heat to medium. Drain marinade into a small saucepan and boil 1 minute. Place pork ribs on lightly oiled grill, about 6″/15 cm above heat. Close barbecue cover and grill 15 minutes. Turn the ribs; baste with marinade and cook, cover closed, 15 minutes more or until golden brown. Cut into 3 or 4 rib portions and serve with grilled corn and coleslaw.
* Non alcoholic beer may be used.