Frankenstein ribs!

Main Dish
5 servings
20 min
95 min
Very Easy


Number of serving: 5
3 – 5 libsra beef back ribs (the bigger and uglier the better)

kosher salt

fresh ground black pepper

4 tablespoons vegetable oil

1 teaspoon ground allspice

1 teaspoon ground cloves

1 teaspoon ground nutmeg

1/2 teaspoon cinnamon

1/4 cup agave nectar

juice of 2 oranges

zest of 1 orange

2 bottles dark beer

1 dissolved beef bullion cube or 1 tablespoon beef base

1/4 cup red wine vinegar

1/4 cup soy sauce

2 habanero, cut into quarters and seeded

1 onion, chopped

1 head garlic, cloves peeled and crushed


  • Season the ribs liberally with the salt and pepper. Heat the oil in a large pot or skillet over medium high heat. Working in small batches, brown the ribs until they have a nice sear to them. Remove from heat and drain on paper towels.
  • Preheat oven to 325°F. Arrange the ribs in large roasting pan with a rack. Mix the allspice, cloves, cinnamon and nutmeg in a small dish. Sprinkle this mixture over the ribs.
  • Next drizzle the agave nectar equally over the ribs to coat the tops. In a medium sized bowl, mix the remaining ingredients and pour this mixture into the bottom of the roasting pan being careful to not pour directly over the ribs.
  • Cover the pan with foil tightly and cook for 1 1/2 hours or until the rib meat is falling off the bone. Baste the ribs with the pan sauce mixture during the final 30 minutes.
  • To serve, plate the ribs and pour a bit of the pan sauce over them, including the onions and garlic pieces, but avoiding any of the habanero.
C Chili Cheese Fries

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