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A MESSAGE TO OUR CUSTOMERS ON COVID-19 Read More
Prep Time
25 min
Total Time
2 h
Serves
6

Ingredients

682 ml
light beer
1 L
apple juice
60 ml
molasses
750 ml
chicken broth
1
onions
1,8 kg
pork spareribs
175 ml
barbecue Sauce
6
potato(es)
125 g
smoked meat
2
green onion(s)
250 ml
cheddar
To taste,
salt and pepper
80 ml
sour cream
30 ml
chives

Directions

Step 1
In a large saucepan over high heat, bring beer, apple juice, molasses, chicken broth, and onion to a boil.
Step 2
Add ribs; cover and simmer over low heat for 1 hour and 30 minutes. In the meantime, prepare stuffed potato skins.
Step 3
When ribs are cooked and meat comes off the bone easily, remove from liquid and blot well.
Step 4
Preheat oven to 180°C (350°F).
Step 5
Place ribs on one or more large baking sheets. Brush with barbecue sauce.
Step 6
Place ribs in oven and cook for about 20 minutes, or until hot and sauce is caramelized.
Step 7
Preheat oven to 220°C (425°F).
Step 8
Scrub potatoes and prick several times with a fork.
Step 9
Place potatoes on a baking sheet and bake for about 50 minutes. Remove from oven and let them cool for a few minutes until they can be handled.
Step 10
Cut potatoes in half lengthwise and remove flesh, leaving about 1 cm (½ in.) next to the skin.
Step 11
Stuff potato skins with half of smoked meat and green onions. Top with cheese and then scatter on remaining smoked meat.
Step 12
Bake stuffed skins for 10 minutes, and then broil for 2 or 3 minutes.
Step 13
Top with sour cream, remaining green onion, and chives