Asian Style Guinness Baby Back Pork Ribs

Oh... Baby Back Ribs! Ah... Tony Roma's! Oh... and the Onion Rings!! :)

Gosh, I love the baby back ribs from Tony Roma's! My first encounter with Tony Roma's baby back ribs was in Anaheim back in 1998. We went to the restaurant without knowing it was an 'Eat-All-You-Can-Ribs' evening. While we were busy attacking our very first slab, we were distracted by the bones piling up on the other tables around us! We chatted with the patron of the table next to us and he told us that he was on to his 7th slab!!!

Guinness braised pork ribs is a popular dish in Malaysia. The ribs are usually cut into individual bones, floured, deep-fried and braised in a thick sauce infused with Guinness stout.

The recipe I have here is not the traditional Malaysian version. The ribs are marinated overnight and grilled / oven baked with an Asian style glaze. The marinade laced with Guinness tenderizes and adds wonderful flavor to ribs.

Yes, you can taste the distinctive malty flavor of Guinness but the bitterness of the stout has already been mellowed down by the brown sugar in the marinade. The ribs are amazingly tender and moist and I hope you will give this recipe a try on your next barbecue or your next grill feast!

Asian Style Guinness Baby Back Pork Ribs
Serves 4

8 racks Baby Back Pork Ribs

Marinade:
725 ml Guinness
1 large onion, sliced
125 ml salt-reduced soy sauce (I use Kikoman brand)
1/2 cup brown sugar, firmly packed
60 ml sesame oil
3 tablespoons minced garlic

Glaze:
250 ml fluid ounces honey
60 ml salt-reduced soy sauce (I used Kikoman brand)
2 tablespoons chopped fresh coriander
1 tablespoon minced garlic
1 1/2 teaspoons ground pepper
2 tsp sesame seeds

Method

1. To prepare the ribs: In a large bowl, whisk together the Guinness, onion, soy sauce, brown sugar, sesame oil, and minced garlic. Place the ribs in a glass baking dish and pour the marinade over them. Cover and refrigerate overnight.
2. To Prepare The Glaze: In a medium bowl, whisk together the honey, soy sauce, coriander, minced garlic, and pepper.
   
   

   

3. To Grill: Remove the ribs from the marinade and place them on the grill. Grill until cooked through, turning occasionally, about 10-15 minutes. Brush with the glaze and cook 1 minute per side. Remove from grill and place on serving plate. Pour over the remaining glaze.
4. To Oven Bake: Preheat oven to 160C. Line two baking dishes with baking paper or foil; place oiled wire rack in each dish. Drain pork from marinade. Place pork, in single layer, on racks in dishes. Bake, uncovered, 45 minutes turning halfway and brushing with glaze until well browned and cooked through. Remove from oven and place on serving plate. Pour over the remaining glaze.