Stout Ribs

“No cutlery required for this beastly snack -a no-fuss manly meal”


800g rack of Pork Ribs (or ribs of your choice)
2 Tbsp. Vegetable Oil
2 Tbsp. Sesame Seed Oil
½ can Castle Milk Stout
Salt and ground Black Pepper, to taste
1 tsp. Smoked Paprika
2 cloves of Garlic, grated
4 Tbsp. Apricot Chutney
2 Tbsp. Tomato Paste


Combine vegetable oil, sesame seed oil, Castle Milk Stout, salt, pepper, paprika, garlic, chutney and tomato paste in a bowl to make the marinade and rub into the ribs.

Seal ribs and marinade in a plastic bag to marinade for as long as you can - remember the more it marinades, the better the flavour will be (marinade for a minimum of 3 hours).

When ready to cook, preheat oven to 220°C.

Wrap ribs in a double layer of foil and place on a roasting tray in the oven and cook for 50 minutes.

After 50 minutes, open up foil and grill ribs for another 20 minutes until they go sticky and brown.

Remove from oven and serve warm.

Add Comment *