Stout Maple Pork Ribs

The downtown pub and craft brewery wills barbecue season to life with its messy, Sydney Street stout-inspired treat.

Lenny Mullins


Yields 4 servings
4 sides, pork back ribs
750 ml apple juice
1 cinnamon stick
1 bay leaf
2 cloves garlic
1 tsp salt
3 tbsp canola oil

BBQ sauce
Yields 1 litre
250 ml Sydney Street stout
150 ml maple syrup
1 tsp garlic
250 ml apple cider vinegar
400 ml Heinz ketchup
100 ml roasted tomatoes (canned is fine)
2 tbsp brown sugar
2 tsp ground black pepper
1 tsp salt
3 dashes liquid smoke

Ribs: In a large pan on medium-high heat, sear the ribs meat-side down in the canola oil until golden brown. Remove ribs and place in a roasting pan.

De-glaze pan with apple juice and pour mixture into roasting pan with ribs. If ribs are uncovered add in water until they are submerged.

Add remaining ingredients and cover with tinfoil. Place in a 250°F oven for 10 to 12 hours.Remove from liquid and let drain on a cooling rack.

Once ribs have dried slightly (about 10 minutes), brush on Sydney Street Stout Maple BBQ Sauce (see below), and place on a medium grill (375°F oven) flipping and basting them every few minutes.

Continue cooking and basting with sauce for 10 to 15 minutes until sauce becomes sticky and caramelized.

BBQ sauce: Bring all ingredients except ketchup and roasted tomatoes to a simmer. Blend roasted tomatoes and ketchup together until the mixture is smooth. Mix ketchup mixture and other ingredients together well.

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