Pacific Pilsner Pork Ribs
With spring coming – eventually – and the first long weekend of the year when a BBQ seems appropriate, do the pork ribs and Pacific Pilsner. It’s an easy crowd pleaser. We chose the clean tasting pilsner with the rich pork because the effervescence cuts through the fattiness and the meat won’t be overwhelmed by the acids in the tomato-based sauce. The light, clean profile of the good ol’ Pac Pilly means the flavours of the sauce will be highlighted. Similarly, with the salad, we recommend a Ceasar with the pilsner because it will stand up to the richness and its acidity without overwhelming it.
What You Will Need:
2-3 Star Anise
4-5 Whole Cloves
1-2 Bay Leaves
How You Should Do It:
Remove ribs, discard liquid.
Put ribs on tinfoil lined roasting pan, smear with BBQ sauce, roast in the oven at 325, daubing with sauce every 20 minutes or so, for 90 minutes.
Or put on a BBQ about medium heat for the same length of time.
Serve the ribs with a classic Caesar salad.