I’ll be honest. You’re gonna want to make out with these ribs. And they almost didn’t even happen.
Ever since we had the most incredibly delicious ginger beer pork chops in Jamaica, I’ve been wanting to make some version of ginger beer pork. I had my heart all set on slow cooked pulled pork, but the recipe I made just didn’t work out. And it didn’t look appetizing at all in photos. I was bummed. Then we went to our local Farmer’s Market this past Saturday and spotted some yummy looking pork spare ribs. I still had ginger beer left, so my mind got to spinning. I promptly came home and looked through all sorts of ginger beer and spare rib recipes. And came up with THE BEST and insanely simple ginger beer spare ribs. Seriously, people. Get. On. This.
Ginger Beer Spare Ribs
– 2 lbs pork spare ribs*
– 1/8 cup jerk seasoning
– 1 1/2 bottles ginger beer
– 1/2 bottle ketchup
– olive oil for brushing grill
1. Preheat oven to 325 F and fire up your grill. Carefully brush grill with olive oil. Generously coat spare ribs with jerk seasoning. Grill ribs 3-4 minutes each side, until they’ve got a good sear.
2. Place seared ribs in a large roasting pan. Whisk ginger beer and ketchup together in a large bowl. Pour mixture over ribs. Cover tightly with aluminum foil.
3. Place covered ribs into oven for 3 1/2 – 4 hours (I checked mine at 3 1/2 hours and the meat was already falling off the bone).
4. Remove pan from oven and transfer ribs to a large platter. Cover tightly with aluminum foil. Pour sauce into a medium saucepan and bring to rolling boil. Boil for 5 – 10 minutes, reduce heat and simmer for another 20 minutes.
5. Serve ribs warm with sauce.
*I did roughly 1 lb/person, but keep in mind that spare ribs typically don’t have a ton of meat on them. So if you’ve got lots of people or just a small number of hungry people, I’d go up on that number.