- 2 x 350g/12oz rack of pork ribs, each cut in half
- 8 tbsp HP Guinness Sauce
- 2 large cloves garlic, peeled and finely chopped
- 1 tbsp rapeseed oil
- 40g/1¼oz root ginger, peeled and finely chopped
- 1 red chilli, deseeded and finely chopped
Place the ribs in a large pan of boiling water. Bring back to the boil and gently boil for 25-30 minutes until completely cooked through. Drain well.
In a large shallow dish, mix together the HP Guinness Sauce, garlic, oil, ginger and chilli to make a marinade. Add the ribs and brush over an even coat of the mixture. Leave to cool then cover and chill until ready to barbecue.
Cook the ribs over grey coals of a barbecue or medium heat of a gas barbecue for 15-20 minutes, turning often, until browned and heated right through. If it isn’t barbecue weather, you can cook the ribs in a preheated 200°C, 400°F, Gas 6 oven for 15-20 minutes until cooked.