INGREDIENTS:
FOR RIBS:
1 tablespoon TABASCO® Red Hot Pepper Sauce
3 kilograms of pork ribs
2 teaspoons of salt
3 teaspoons of pepper
3 teaspoons smoked paprika
3 teaspoons of coarsely ground black pepper
115 ml brown beer
2 spoons of honey
2 tablespoons of unsalted butter at room temperature
FOR PICKLED CUCUMBERS SALAD:
1 tablespoon TABASCO® Red Hot Pepper Sauce
Jar of 900 gr. pickled cucumbers
¾ cup brown sugar
PREPARATION:
FOR RIBS:
Season both sides of the ribs with salt, smoked paprika, and black pepper, seasoning the meat side slightly more than the bone side. Let it rest for 20 minutes in a pan. Once it has rested, move the pan to the highest rack in the oven. Fry the ribs for 5 minutes on each side or until browned, according to preference. Remove from the oven and heat the oven to 162°C.
Take a large piece of aluminum foil and place the ribs on top. Create a boat-like shape that surrounds the ribs at the base. Pour the beer, honey and TABASCO® Red Chili Sauce directly over the ribs and wrap the foil to cover the ribs completely, using another piece of foil if necessary.
Put the ribs back in the pan and roast for 1 hour.
Remove the ribs from the oven and defoliate. Pour the juices from the ribs into a heatproof bowl and set aside. It removes the fat from the surface of the juice.
Cut the pieces of ribs into segments of one serving with the bone. Add the rib juice and butter to a bowl and mix well. Let the ribs sit in the sauce for 2 minutes and then toss again before serving.
FOR PICKLED CUCUMBERS SALAD:
Remove the cucumbers from the brine. Save the brine and the jar because we will use them later. Cut the cucumbers into 1 cm thick slices and put them back in the empty jar.
In a large pot, combine the cucumber brine, brown sugar and TABASCO® Red Chili Sauce. Bring to a boil and stir. Once the sugar is completely dissolved, pour the hot liquid from the ribs back over the cucumbers, directly into the jar you saved. Allow to cool to room temperature. Refrigerate for 24 hours and then they are ready to eat. They can be kept in the fridge for several weeks. Enjoy with beer and fried ribs with hot sauce!