- Difficulty Easy
- Active time 50 minutes
- Total time 26 hours
- Servings 4 portions
- 1500 g water
- 2000 g pork ribs, cut into pieces (approx. 6 ribs per piece)
- 2 garlic cloves
- 500 g barbecue sauce (see Tips)
- 120 g beer of choice
- 110 g pure maple syrup
- 60 g apple cider vinegar
- 2 tbsp sweet paprika
- 1 tbsp ground cumin
- 1 tsp smoked salt (see Tips)
- 1 tbsp brown sugar
- Place water into mixing bowl. Place Varoma into position, weigh ribs into it, secure Varoma lid and steam 30 min/Varoma/speed 1.
- Stir ribs to ensure even cooking, then secure Varoma lid and steam for a further 30 min/Varoma/speed 1 or until ribs are tender. Set Varoma with ribs aside to cool. Clean and dry mixing bowl.
- Place garlic into mixing bowl and chop 3 sec/speed 7.
- Add barbecue sauce, beer, syrup, vinegar, paprika, cumin, smoked salt and sugar, then cook 10 min/100°C/speed 3, placing simmering basket instead of measuring cup onto mixing bowl lid. Set sauce aside to cool completely (approx. 30 minutes). Transfer cooled sauce and ribs into a large snap lock bag and gently massage to coat. Transfer into refrigerator to marinate overnight.
- Preheat a barbecue or oven to 200°C. Bring ribs to room temperature. Place marinated ribs onto barbecue (or if cooking in oven, place ribs onto a wire rack placed over a baking tray lined with aluminium foil). Transfer excess marinade into a bowl. Barbecue or cook in oven for 30-40 minutes (200°C), basting frequently with reserved marinade, until crispy on the outside and meat is tender. Serve as desired (see Tips).
Tips & Tricks
- To make your own barbecue sauce, refer to the recipes on Cookidoo®.
- You can find smoked salt at gourmet food stores or online. Alternatively, you can replace it with sea salt.
- If you have any leftover marinade (before adding to ribs), it can be frozen for up to 1 month. Alternatively, place leftover marinade back into the mixing bowl and cook 10 min/100° C/speed 3, until thickened. Transfer into a sterilised bottle or
jar and use on hamburgers, hotdogs or grilled meats.
- We served these ribs with our Cornbread and Jalapeño poppers (refer to the recipes on Cookidoo®).