Guinness Braised Spare Ribs

More often than not this dish is served by either deepfrying the marinated spare ribs, grilling or barbecueing  them in your patio.  I prepared mine differently.  Marinated them with Oriental sauces  and chose an easy way out by cooking them in a pot, fuss-free!

Needless to say, I served these Guinness spare ribs with  my Guinness beer bread and they partnered each other really well, especially the sauce from the spare ribs.  No, no, my family members and I did not get intoxicated with an overdose of stout but my kitchen had a lingering aroma of stout till the next day!

Recipe for Guinness Braised Spare Ribs

Ingredients

• 850 gm spare ribs cut into 4 inches length
• 2 Tbsp oyster sauce
• 1 Tbsp light soya sauce
• 1 tsp freshly ground pepper
• 1.1/2  Tbsp jaggery  or brown sugar
• 150 ml Guinness stout
• 5 cloves garlic -pressed

Method

1. Marinate the spare ribs with the above ingredients except the cornflour, keep in the fridge, covered, preferably overnight. 
2. Pour the spare ribs into a pot, add enough water to just cover the ribs.  Bring to the boil.
3. Lower the heat, put the lid on and simmer till the meat is tender and cooked through.
4. When you see signs of the meat pulling away from the bones, scoop up 1/2 a bowl of sauce, let cool.
5. Continue simmering for a while.  Add cornflour to the sauce, mix well and pour the mixture into the ribs.  Give a quick stir to coat the ribs, turn off heat.
6. Dish out and serve immediately.