To make these ribs, you'll need bone-in pork spareribs, fajita seasoning, brown sugar, and Guinness Sauce.

Store this sauce for up to two weeks in the refrigerator. If you seal the jar and do not reopen it, the sauce should last for one to two months.

Swap the beer– Don’t have Guinness or don’t like it? Swap it for another Irish stout beer or dark beer of your choice. I wouldn’t go for a lager or pilsner here, as they won’t provide enough flavor once cooked. These Guinness Cupcakes are delicious and so much fun. I love bringing them to parties! For an amazing dinner, try this Guinness beer-braised short ribs recipe! This recipe is right from the Guinness Storehouse! The other things you need are common items like utensils, knives and a chopping board. Yield/Portions I had been searching for the great recipe for the ribs they make at Raglan Road (one of the best restaurants in Disney Springs), but never found anything. Then it occurred to me to try the Guinness sauce on them. Good move.

Trade the worcestershire– Grab something that will provide that umami flavor, a touch of miso paste or soy sauce are tasty options. Sausages make this meal high in calories. One portion, including two sausages, has 314 calories. This number doesn't account for a side dish. Once you add two slices of bread - each with approx. 100kcal, then we are looking at a total of 509 calories per serving. Brush ribs with reduced juices and broil until ribs are slightly crispy. As your oven temperature may vary, be sure to keep an eye on the ribs while they're broiling on high heat.When I make mashed potatoes I use a handheld potato masher and Yukon gold or white potatoes. These types of potatoes have thin skins, which don’t need to be removed, and a smoother flesh, that I find makes for a creamier mash. Since we aren’t peeling them, make sure you give them a good scrub before chopping. Tips for the perfect mash: Once removed from the oven and cooled down a bit, I make small little cuts on the top of each sausage before I put them in the sauce. The cuts prevent them from splitting in the sauce. The Sauce Is Too Thin With a simple list of companion ingredients like shallot, garlic, dijon mustard, fresh or dried thyme, and a bit of brown sugar to offset the natural bitterness of beer, this delightful Guinness Mustard sauce can be prepared in record time.

Store bought sauces will last much longer than the homemade variety since they contain preservatives. But this sauce will last for an adequate amount of time once you sterilize the storage jar properly and ensure it has an air tight seal. Grilling with Guinness BBQ Sauce The following easy recipe cooked for three and a half hours. Longer cooking time, this Guinness sauce, and getting them slightly crisp at the end - that's what makes the magic happen! The last ingredient is the tomato paste. Whisk that in the sauce until it is smooth. Lower the heat and allow the sauce to simmer for 30 minutes. The aroma in the kitchen will be amazing. These Guinness Irish Beer ribs are the best ribs I've ever tasted, by far. I really wasn't a big fan of ribs before I tasted them at Raglan Road. The Guinness beer makes all the difference.Don't worry about the alcohol in the sauce as it burns off while cooking. Your whole family will love these ribs!

In the early 1950’s Sir Hugh Beaver, Managing Director for the Guinness Brewery argued with some fellows in his hunting party about which bird was the fastest bird in the UK. Don’t panic! Grab a fine mesh sieve and strain out the lumps. No one will ever know they were there. What if my timing doesn’t work out and my gravy is done first?

STOP STIRRING before the mixture boils, or else the sugar may crystallize. Let the mixture boil for about 5 minutes, or just when it starts to smell a tiny bit burned (adds more richness to the flavor). Remove from heat, and while you are constantly stirring, slowly pour in the heavy cream. Take these to a party and you'll be the hit of the evening. I am convinced that there is not much that doesn't improve when paired with this Guinness Sauce. It’s pretty widely available these days – here in Australia, you’ll find it at most liquor stores. Meat in Guinness Stew – beef OR lamb When I make gravy it always starts with a classic butter and flour roux and this Guinness gravy is no exception. It gets its name from the addition of Guinness, but feel free to sub in any kind of dark beer you have on hand. I recommend setting the oven to 180C. This reheating method generally takes longer than the previous two.