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Finger Lickin' Good BBQ Ribs With Beer.

From the book  Eat Dorset  by Michael Feasey, Brian Neesam

"I love to barbecue, especially with good charcoal like that made by the Dorset Charcal Company. Chief and spokesperson Jim Bettle is proud of their success. The charcoal is made from sustainable wood coppiced locally, lights easily and burns well to a good heat for grilling (with no noxious oily smoke like briquettes). Displaying the Direct from Dorset label that guarantees accredtation of origin, it costs a bit more than the cheap garage forecourt imports but you are actually getting a first-class eco friendly product and the best grilling ammunation around, as you need less of it to achive the high heat needed. These ribs, perfect for al fresco eating, go well with a fresh salad of seasonal leaves and a good cold lager."

Barbecue Ribs with Beer

Serves 4. Preparation time: 8 minutes Cooking time: 1.75 hours.

After marinating overnight, roast in a low-medium oven (150c / Gas mark 2), uncovered (in the maranade) for about 1 to 1.5 hours, turning the ribs frequently to avoid burning. When the meat shrinks way from the rib-bone slightly it’s done.

Take the ribs out and drain. Place a roasting tray on the hob over a high flame and reduce the sauce on a high heat until it’s thick and treacly. The ribs can then be caramalised on the grill breifly, (about3-5 minutes max) and served with sauce poured over. Try this dressing with a kick to go with your salad.


About 3kg meaty pork spare ribs (cut into tw0) soaked overnight in a marinade of:

• 350ml orange juice.

• 70ml Soy Sauce.

• Juice from three lemons.

• 4tbsp brown sugar. 

• 1 small jar of clear honey. 

• 4 cloves of garlic, crushed. 

• 1 small bottle of tomatoe ketchup. 

• 1 bottle of beer (Tanglefoot by Badger Ales). 

• 1/3 small bottle of ‘Liquid Mesquite Smoke’.

• 6cm piece of ginger root, finely grated.

• 1tbsp Chinese five spice or 3 star anise.

• 1tbsp hot pepper sauce.


Roast Chilli Dressing

Serves 4. Preparation time: 5 minutesCooking time: 20 minutes.

Roast peppers and chillies on the chargrill) or in pre-heated oven 250c / Gas mark 9) for 10-12 minutes to blister skins, then place in a bowl and sweat them under clingfilm untill cool enough to touch. Peel, de-seed and core and process flesh on high speed with vinegar, lemon juice and oil, then adjust seasoning.

Eat Dorset (A recipe book, using recipes from suppliers from across Dorset.) was first published in 2005 by Parnham Press. (ISBN: 9780955071201)


• 4 green or red peppers. • 3 hot red chillies. • 1 tbsp wine/balsamic vinegar. • Juice from 1 lemon. • 6 tbsp virgin olive oil. • Maldon salt and freshly ground black pepper.


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