- 1.5 cup beer stout
- 30 ml tomato sauce
- 2 tbsp brown sugar
- 15 ml Worcestershire sauce
- 2 tsp wholegrain mustard
- 1 tsp Robertsons smoked paprika
- 2 cloves garlic chopped
- 3 tbsp Robertsons Brazilian Smokehouse Rub
- 1.5 kg pork baby back ribs
- salt to season
- 2 red peppers sliced
- 2 red onions sliced
Serving Size 6
Amount per serving
Preheat the oven to 160 degrees Celsius.
Combine the beer stout, tomato sauce, brown sugar, Worcestershire sauce, wholegrain mustard, smoked paprika, garlic and Robertsons Brazilian Smokehouse Rub in a bowl.
Place the pork ribs on a roasting pan. Pour over the stout mixture. Toss to coat the ribs evenly. Season with salt, cover with foil.
Roast in the oven for 2 hours, turning the ribs after the first hour.
Remove the ribs from the roasting pan. Pour the pan juices in a jug.
Increase the oven temperature to 220 degrees Celsius. Place the red peppers and red onions in the roasting pan. Place a wire rack with the pork ribs on top of the roasting pan.
Roast for another 30-35 minutes basting with the pan juices every 5-10 minutes or until golden brown and caramelised. Serve the ribs with roasted vegetables.