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.
I grew up in Pittsburgh, PA and some of my fondest memories as a kid are playing in our backyard with my sister as my Dad and Mom sat on our back porch grilling dinner. There was something about the wonderfully fresh smell of summer in western Pennsylvania combined with the savory smell of a steak cooking on the grill.
One of our family favorites was a grilled flank steak from The Three Rivers cookbook: Faye’s Flank Steak. This cookbook was first published in 1973 and my mom still has her original copy – it is all torn and tattered and lovely. There are three other books in the series and they all hold a recipe or two by which I can define my childhood.
This marinade is so easy and is made up of ingredients you probably already have in your pantry. I always make my marinades in a plastic bag resting in a bowl or pyrex measuring cup to keep cleanup easy. Once the marinade ingredients are added to the bag, I zip it up and give it a good shake to make sure everything is well combined before adding the steak. I let the steak lay flat in the marinade and keep the bag in a baking pan to catch any liquid that might leak out of the bag.
Waiting… it’s the hardest part with recipes like this but it is critical. Let the steak rest a minimum of 5 minutes after coming off the grill before slicing. Then slice the steak into fairly think cuts (1/4″ max) against the grain. I like to serve this flank steak with a salad or those yummy rosemary potatoes I posted a few months ago. Now get outside and get grilling.
Faye’s Flank Steak (from Three Rivers Cookbook I)
1/4 cup soy sauce
3 tablespoons honey
2 tablespoons vinegar (I use cider vinegar)
1/2 teaspoon minced garlic
1/2 teaspoon ground ginger
3/4 cup vegetable or canola oil
1 chopped onion
1 flank steak
Combine all ingredients, except steak. Add the steak to the marinade and marinate the steak a minimum of 8-12 hours. Cook 3 to 5 minutes on each side, depending on whether you want your meat rare or medium-well.