Delicious bacon ribs, slathered in a Guinness barbecue sauce and baked in the oven, and roasted to perfection.
2 sheets bacon ribs or use pork spareribs
1 onion, halved
2 garlic cloves, chopped
1 sprig thyme
1 sprig rosemary
1 teaspoon mustard grain, optional
100ml treacle (or molasses) (50ml +50ml)
1 tablespoon apple cider vinegar
1 tablespoon Worchestire sauce
3 tablespoons parsley, chopped, to serve
Place the bacon sheet pieces on a large saucepan. Add the onion, garlic, herbs, mustard grain, half of the treacle, half of the Guinness and cover with water.
Cover with a lid and bring to a boil.
Simmer over medium/ low heat for 45 to 50 minutes until the bacon ribs are softened.
In the meantime, prepare the glaze. In a saucepan, combine the honey, the rest of the treacle, the rest of the Guinness, vinegar, Worcester sauce, stirring until combined. Bring to the boil and simmer for five to eight minutes until the mixture is reduced by half or so. Keep aside until needed.
Once the ribs are cooked, Preheat the oven to 420˚F (220˚C) or grilling set.
Place the cooked ribs on a roasting tray and brush or spoon with the glaze. Place in the oven and cook for five minutes. Brush again with more glaze and place one more time in the oven to caramelize.
Remove from the oven and serve immediately. Enjoy!