Hot Drunken Ribs

Name: Hot Drunken Ribs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Chinese
Ingredients: 1/2 cup mild hot sauce, for mild spiciness (more or less depending on how spicy you like); 2 tbsp rum; 1/2 cup orange juice; 2 tsp soy sauce; 1 tsp dijon mustard; 1 tsp dried oregano; 1 tsp dried marjoram; 1 tbsp dried parsley; 1 tbsp garlic powder; 1 tbsp onion powder; 1 tbsp Smoked paprika; 1 tsp of coriander powder; 1 tsp salt (more to taste); 1 Pack Baby Ribs; 2 corns boiled and the kernels sliced of the cob (should be about 2 cups); 1 cup tomato chopped into small pieces; 1/2 cup red bell pepper chopped into small pieces; 1 cup of vegan feta (or another creamy-salty cheese of choice); 1/2 cup of red onion minced; 1 jalapeño minced; 2 garlic cloves minced; 1/4 cup of lime juice (juice of about 2 limes); 1 tbsp/dash hot sauce of choice; 1 tsp of salt; 2 Tortillas of choice (we used corn-wheat tortillas); 1/2 cup mushrooms chopped; A handful of baby spinach; 1/4 cup of chopped leek; Salt

WITH HOT CORN SALAD & QUESADILLAS

This recipe is a love letter to those who crave the rush of spice and the smoky sweetness of caramelized glaze. These Bold & Boozy Plant-Based Ribs take center stage, marinated in stout beer and spiked with whiskey, rum, and a generous kick of hot sauce. It’s not just a meal—it’s a culinary dare.

But wait, there’s more. On the side, we’ve got a spicy, tangy corn salad and quesadillas stuffed with sautéed mushrooms, leeks, and spinach. Together, they create a balanced plate of heat, zest, and comfort. Whether you’re hosting a game night or treating yourself, this dish is guaranteed to make your taste buds sweat with joy.

⬇️ JUMP TO RECIPE ⬇️

Bringing It All Together

Bold Beer-Infused Sauce

Stout beer and orange juice create the foundation for this rich and boozy glaze, while maple syrup and ketchup add a sweet tang. The combination of whiskey, rum, and hot sauce cranks up the flavor to eleven.

Pro Tip: Let the sauce simmer until thick and caramel-like—it’s worth the wait.

Spicy Corn Salad

Fresh corn, jalapeños, vegan feta, and a dash of hot sauce come together for a refreshing yet fiery side dish.

Customization Idea: Add diced avocado or roasted red peppers for extra creaminess and flavor.

Quesadilla Perfection

Corn-wheat tortillas packed with earthy mushrooms, vibrant spinach, and sautéed leeks are toasted to a golden crisp.

Upgrade Tip: Sprinkle a bit of vegan mozzarella or cheddar for the ultimate gooey bite.

Hot Drunken Ribs

Rated 4.0 stars by 1 users

Cuisine

Chinese

Author:

Juicy Marbles

Servings

Prep Time

15 minutes

Cook Time

30 minutes

This one is for all you who like it hot. For all fans of a good sweat. A good culinary sauna sesh. We drowned Baby Ribs in a dark stout overnight and then put hot sauce in the marinade and in the salad too and later dabbed ribs in even more hot sauce. Here’s the tl;dr… the beer somehow makes the ribs even more tender and this marinade’s caramelization game is in the top 5%. And the heat? Well, that depends whether you opt for a jalapeño or a ghost pepper.

Ingredients

Drunken Ribs Sauce

1/2 cup mild hot sauce, for mild spiciness (more or less depending on how spicy you like)
2 tbsp rum
1/2 cup orange juice
2 tsp soy sauce
1 tsp dijon mustard
1 tsp dried oregano
1 tsp dried marjoram
1 tbsp dried parsley
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp Smoked paprika
1 tsp of coriander powder
1 tsp salt (more to taste)
1 Pack Baby Ribs

Corn Salad

2 corns boiled and the kernels sliced of the cob (should be about 2 cups)
1 cup tomato chopped into small pieces
1/2 cup red bell pepper chopped into small pieces
1 cup of vegan feta (or another creamy-salty cheese of choice)
1/2 cup of red onion minced
1 jalapeño minced
2 garlic cloves minced
1/4 cup of lime juice (juice of about 2 limes)
1 tbsp/dash hot sauce of choice
1 tsp of salt

Quesadilla

2 Tortillas of choice (we used corn-wheat tortillas)
1/2 cup mushrooms chopped
A handful of baby spinach
1/4 cup of chopped leek
Salt

Directions

Marinating

Place your ribs in a a small container, as fitted to the ribs as possible. Add the mix of herbs and spices evenly to each side of the ribs.
Pour the cup of beer and the orange juice over the ribs, they should be about covered with liquid. Close the container and allow ribs to marinate for up to 8 hours. Marinating the ribs like this tenderizes them, but you can also skip this step if you don’t have time. They just won’t be as soft when bake them, but they’ll still be very tasty.

The Sauce

Take a small-medium sized sauce pot. Pour the beer-orange juice marinade out of the container with the ribs and into the pot. Then add all of the other sauce ingredients ((ketchup, maple syrup, hot sauce, whiskey, rum, butter, soy sauce, and mustard) into the pot, as well. Turn the stove on and bring the sauce to a boil, then lower the heat and allow the sauce to simmer and reduce for 15-20 minutes, until it’s thickened and has reduced to about 1/2 the amount you started with.

Baked Drunken Ribs

Heat the oven to 200c/300f. Place your ribs in a small pan, and pour about 1/2 a cup of the sauce over the ribs. Make sure the bottom and top of the ribs are coated in sauce. Bake the ribs for about 15-20 minutes, until you begin to see the sauce becoming a bit charred and caramelized.

Corn Salad

If using fresh corn, boil the corn in a pot of water for about 6-10 minutes. Then slice the kernels off the cob and place them in a medium sized bowl.
Add all the other corn salad ingredients to the bowl and mix well. Add salt & hot sauce according to your taste buds!

Quesadillas

Sautée the mushrooms, leeks, and spinach for about 5 minutes. The put them in a small bowl or plate for a moment.
Place a tortilla on the pan. Sprinkle some cheese and distribute a thin layer of the sautéed veggies, and then a little more cheese on top. Place the second tortilla on top.
Turn the stove to a medium flame. Cover the quesadilla for about 30 seconds and then check the bottom of the quesadilla. Continue to cover and check then quesadilla, until the bottle is nicely browed. Then turn off the heat, and serve!

Heat, Sweet, and Complete

This Bold & Boozy Plant-Based Ribs recipe brings the fire, the flavor, and the fun to your plate. The caramelized ribs, spicy corn salad, and crispy quesadillas form a meal that’s as bold as it is balanced.

Your turn! Share your fiery creation and tag us @juicymarbles. We’re ready to feel the heat!

Hot Drunken Ribs

Bringing It All Together

Bold Beer-Infused Sauce

Spicy Corn Salad

Quesadilla Perfection

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Vegan Empanada Gallega (Plant-Based Tapas Recipe)

Hot Drunken Ribs

Category

Cuisine

Author:

Servings

Prep Time

Cook Time

Ingredients

Drunken Ribs Sauce

Corn Salad

Quesadilla

Directions

Marinating

The Sauce

Baked Drunken Ribs

Corn Salad

Quesadillas

Heat, Sweet, and Complete

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