Dark Beer Pork Ribs

If I could drown my sorrows in beer, I would. Alas, I don’t drink but that doesn’t mean I can’t cook with beer. Recently, we were involved in a car accident and it’s totally our fault. We decided not to get the insurance companies involved but to settle among ourselves. Three cars were involved and we were the one…at the back. Arghhhhh!

To cut the long story short, we have to fork out a few thousands which is a big sum for a single-income family. My heart was aching in pain as I negotiated with the other parties. If only…if only. Sigh. BIG SIGH!


Anyway, back to cooking with beer. My sister is hosting dinner this evening for the first time since coming back to settle for good. 3.5 years in a {not so} distant land can be trying for a mother with 2 kids. She has to deal with language and cultural difference and definitely a vast difference in lifestyle with no help at all. I’m glad she’s back.

So, I am cooking Dark Beer Pork Ribs which I have attempted and (the hubs) love. Instead of deep frying the pork ribs, I bake them in the oven since I’m not too keen on the idea of having an oily kitchen. They taste well still but I wonder what the effects would be like if they are deep fried.

Serves my family of 6 adults
1kg pork ribs
1 stalk lettuce
some parsley, spring onion
2 tbsp oil

1 tbsp oyster sauce
2 tbsp dark beer
1 tbsp sugar
1/2 tsp salt
2 tbsp tapioca flour (to add last)

50ml dark beer
2 tbsp sugar
1 tbsp light soy sauce
2 tbsp oyster sauce
2 tbsp tomato & chilli sauce
1/2 tsp dark soy sauce

1. Rinse the pork ribs and drain. Add marinade and mix well. Marinate for 3 hours.

2. Bake in a preheated oven of 180C for about 50 to 60 minutes, or until cooked through and browned.

3. Heat up a frying pan with 2 tbsp of oil. Add the seasoning and bring to boil. Add in the pork ribs and mix well.

4. Lastly, sprinkle with parsley and/or spring onion. Serve together with lettuce.

20131227-173904.jpgPacked and ready to go!

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