Bavarian-Style Barbecue Ribs

Ingredients

While the original American barbecue ribs are typically seasoned with a dry rub and slow-cooked over a smoky grill, this Bavarian adaptation incorporates the use of beer and mustard, which are common ingredients in Bavarian cooking. The marinade and glaze add a unique Bavarian twist to the dish, infusing it with rich flavors and a tangy kick. We alse have the original recipe for Barbecue Ribs, so you can check it out.

• 2 racks of pork ribs (about 2 kg / 4.4 lbs) 2 racks of pork ribs (about 2 kg / 4.4 lbs)
• 500 ml (2 cups) Bavarian beer 500 ml (2 cups) Bavarian beer
• 250 ml (1 cup) beef broth 250 ml (1 cup) beef broth
• 125 ml (1/2 cup) Dijon mustard 125 ml (1/2 cup) Dijon mustard
• 60 ml (1/4 cup) honey 60 ml (1/4 cup) honey
• 60 ml (1/4 cup) apple cider vinegar 60 ml (1/4 cup) apple cider vinegar
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tablespoons paprika 2 tablespoons paprika
• 2 tablespoons brown sugar 2 tablespoons brown sugar
• 1 tablespoon caraway seeds 1 tablespoon caraway seeds
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 30g (Saturated Fat: 10g)
• Carbohydrates: 10g (Sugars: 8g)
• Protein: 35g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 150°C (300°F).
2. 2.
   In a large bowl, combine the Bavarian beer, beef broth, Dijon mustard, honey, apple cider vinegar, minced garlic, paprika, brown sugar, caraway seeds, vegetable oil, salt, and black pepper. Mix well to create the marinade.
3. 3.
   Place the pork ribs in a large baking dish and pour the marinade over them, ensuring they are fully coated. Cover the dish with aluminum foil and let the ribs marinate in the refrigerator for at least 4 hours, or overnight for best results.
4. 4.
   Remove the ribs from the marinade and transfer them to a roasting pan. Reserve the marinade for basting.
5. 5.
   Roast the ribs in the preheated oven for 2-3 hours, or until the meat is tender and starts to pull away from the bones.
6. 6.
   While the ribs are roasting, pour the reserved marinade into a saucepan and bring it to a boil. Reduce the heat and simmer for 10-15 minutes, until the marinade thickens into a glaze.
7. 7.
   Once the ribs are cooked, remove them from the oven and brush them generously with the mustard glaze.
8. 8.
   Preheat the grill to medium-high heat. Place the glazed ribs on the grill and cook for 5-7 minutes per side, or until they develop a caramelized crust.
9. 9.
   Remove the ribs from the grill and let them rest for a few minutes before serving.
10. 10.
    Serve the Bavarian-style barbecue ribs hot, accompanied by extra mustard glaze on the side.

Treat your ingredients with care...

• Bavarian beer — Choose a malty and flavorful Bavarian beer, such as Märzen or Dunkel, to enhance the taste of the marinade.
• Dijon mustard — Use a good quality Dijon mustard for a tangy and slightly spicy flavor.
• Caraway seeds — Toast the caraway seeds in a dry pan before adding them to the marinade to release their aromatic oils.
• Pork ribs — For the best results, choose meaty and well-marbled ribs, preferably from the rib section of the pork.

Tips & Tricks

• For a smokier flavor, you can add a small amount of liquid smoke to the marinade.
• If you prefer a spicier glaze, add a pinch of cayenne pepper or chili flakes to the mustard glaze.
• To achieve a more caramelized crust, you can finish the ribs under the broiler for a few minutes after grilling.
• Serve the ribs with traditional Bavarian sides like sauerkraut, potato salad, or pretzels for an authentic Bavarian meal.
• Leftover ribs can be stored in the refrigerator for up to 3 days and reheated in the oven or on the grill.

Serving advice

Serve the Bavarian-style barbecue ribs hot, garnished with fresh parsley or chives for a pop of color. Accompany the ribs with extra mustard glaze on the side for dipping.

Presentation advice

Arrange the ribs on a large platter, placing them bone-side down for an appealing presentation. Drizzle some of the mustard glaze over the ribs and sprinkle with chopped fresh herbs for an elegant touch.