FEEDS: 2-4

WHAT YOU’LL NEED:

• 1 rack center cut pork spare ribs
• beef broth to cover (about 1 qt.)
• 1/3 C. molasses
• 1/3 C. balsamic vinegar
• 1/3 C. Guinness Extra Stout beer

LET'S COOK

Cut the raw rack of ribs into 2 or 3 rib sections. Place them in a soup pot and cover with the beef broth. Bring to a boil, lower the flame and simmer for 45 minutes to an hour. Test the meat to be sure it’s tender enough for you. Meanwhile, mix the molasses, balsamic vinegar and beer in a bowl. Blend with a whip to incorporate it together well. When the ribs are tender, remove to a glass baking style dish, meat side down. Pour the liquid over the ribs, allow to cool, cover and then refrigerate for at least 2 hours. Overnight is best. Save the broth in the freezer for a future soup or stew.

When it’s time to cook, heat your grill to a medium flame. Grill the ribs, basting them as you go, just until they’re warmed through. They take just a few minutes on either side. Cooking too long will dry them out.

MORE IDEAS:

You can use chicken stock in place of the beef. Use all the leftover liquid to baste the ribs. If you can’t grill them, they can be finished off under a broiler, cooking just a few minutes on either side. These ribs are perfect with potato salad and a salad of mixed greens. Baked beans on the side can only make this meal better.