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A Greek salad is the perfect side for these finger-licking good ribs.
Mix all ingredients together.
Cut each rack of ribs into three equal size pieces and coat all pieces well with marinade and leave to marinate in a baking tray for as long as possible.
Place baking tray into an oven at 150ff and cook until they are tender, about 1 –1 ½ hours. The longer the better as long as you don’t dry them out. If you can’t get Cold Stream Hills then use Coopers Pale Ale, Mountain Goat Pale, James Squire Pils or Matilda Bay Pils.
A word of caution make more then you think you will want they are yummy. Also I used ingredients from Chris’s pantry which you may not be able to get but you can use ingredients from your pantry – my usual ingredients for the marinade are: spring onion, sesame oil, hoi sin, barbeque sauce, mustard, hot mango chutney and sweet or hot chilli sauce and of course beer. A Greek salad to accompany this finger licking good dinner.
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