Yucatan Michelada Ribs
- Serves
- 5-6
- Difficulty
- Medium
Ribs rubbed with Yucatan Seasoning Paste and braised in beer, tomato juice and all the Michelada fixings, make for tasty, tender and moist ribs. As a party dish this is handy to cook the day before, then on the day, paint with BBQ sauce and throw on the barbecue or grill to re heat, get sticky and tasty. Continuing with the Michelada theme we have made a Chamoy BBQ Sauce - tart, sweet, salty and spicy.
Additional details
- 1.5 -1.8kg of meaty ribs, pork or beef
- 2 tbsp of Yucatán Seasoning Paste
- 1 can or bottle of lager, 330 - 440ml
- 120ml tomato juice
- 60ml Worcestershire Sauce
- 1 tbsp soy sauce
- 50ml of lime juice (approx 2 limes)
- 1 cup (approx 235ml) Chamoy BBQ sauce
Additional details
- Pre- heat the oven to 180C/160C Fan on the day of cooking.
- Cut the ribs into 4 pieces, so that they are easy to handle and so that they fit in a roasting tray.
- In a bowl mix the Yucatan seasoning paste with the lime juice (approx 50mls, 2 limes) then rub this all over the ribs. If you can let these marinate for a couple of hours refrigerated.
- Then nestle the ribs in a roasting tray and pour in the rest of the braising ingredients (lager, tomato juice, Worcestershire Sauce and soy). Seal tightly with foil and bake for 2-3 hours, until tender. Allow to cool in the braising juices, if barbecuing the next day, put in the fridge covered.
- Reheat the ribs in the braising juices in an oven or on the stove top until hot throughout, remove from the roasting tray on to another tray and paint all over with the Chamoy BBQ Sauce. Barbecue or grill one one side until caramelised, then turn and paint again, caramelise the other side, then remove and paint again, keeping warm on the tray in a low oven until all your ribs are cooked.
- Serve with Masa harina Corn Bread Muffins and your favourite slaw.
Highlighted Ingredients
-
Yucatán Seasoning Paste 190g
£5.00