21 Greenpoint Ribs Recipe

Name: 21 Greenpoint Ribs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the ribs; 1 rack pork ribs; 3 bottles of beer (whatever type you prefer); 3 bay leaves; 2 teaspoons salt; 2 teaspoons black peppercorns; 2 teaspoons black mustard seeds; 2 teaspoons coriander seeds; 2 teaspoons fennel seeds; 2 handfuls fresh thyme; 2 handfuls fresh rosemary; Water; For the barbecue sauce; 2 cups beer; 4 cups ketchup; 1 cup vinegar-based hot sauce; 2 teaspoons Worcestershire sauce; 2 teaspoons Dijon mustard; 2 cups light brown sugar; 2 cups molasses; 1 cup apple cider vinegar; 2 teaspoons paprika; 2 teaspoons cayenne; Salt; Ground pepper

Servings: persons

For the ribs
1 rack pork ribs
3 bottles of beer (whatever type you prefer)
3 bay leaves
2 teaspoons salt
2 teaspoons black peppercorns
2 teaspoons black mustard seeds
2 teaspoons coriander seeds
2 teaspoons fennel seeds
2 handfuls fresh thyme
2 handfuls fresh rosemary
Water
For the barbecue sauce
2 cups beer
4 cups ketchup
1 cup vinegar-based hot sauce
2 teaspoons Worcestershire sauce
2 teaspoons Dijon mustard
2 cups light brown sugar
2 cups molasses
1 cup apple cider vinegar
2 teaspoons paprika
2 teaspoons cayenne
Salt
Ground pepper

1
Place the ribs in a deep braising pot and add all the ingredients: beer, bay leaves, salt, black peppercorns, black mustard seeds, coriander seeds, fennel seeds, thyme, and rosemary. Add enough water to cover the ribs.
2
Bring the ribs to a boil on the stovetop, then turn the temperature down so that the liquid is at a low simmer. Cook over low heat for about 2 hours. After 2 hours, test the ribs for doneness by inserting a sharp knife into the meat; you'll know they're ready when the knife slides in with very little resistance.
3
Meanwhile, make the barbecue sauce by putting all the ingredients in a blender until they're thoroughly combined. Taste and add more salt or pepper if necessary.
4
Preheat the oven to 450u00b0 F and line a baking sheet with foil.
5
When the ribs are done, remove them from the braising liquid to the foil-lined baking sheet. Slather the ribs in the barbecue sauce and bake for 10 minutes, or until lacquered with sauce and tasty little burnt parts start to form.
6
Ribs can be cut individually or served whole for a more dramatic look. Sprinkle with sea salt (such as Maldon) for crunch and flavor.

873

kcal

Calories

Fat

193

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: For the ribs, 1 rack pork ribs, 3 bottles of beer (whatever type you prefer), 3 bay leaves, and more.

Yes, 21 Greenpoint Ribs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

21 Greenpoint Ribs

How did you like this recipe?

Frequently Asked Questions