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Beer-Braised Ribs

Scott VanBalkom

For Dinner ( Pork, Barbecue )


Published on

15 minutes to prepare and 90 minutes to cook

Serves 4


Best ribs you'll ever tast


355 ml can lager beer
1 cup (250 mL) fav barbecue sauce
2 tbsp (30 mL) each maple syrup and soy sauce
2 racks pork back ribs, about 2 lbs (1 k


In a large, wide saucepan or pasta pot, stir beer with barbecue sauce, maple syrup and soy sauce. Slice pork into 3- or 4-rib portions. Immerse in beer mixture; it's okay if they're not completely submerged. Cover and bring to a boil over high heat, then reduce heat to medium-low. Simmer, partially covered and turning ribs occasionally, until fork tender, about 1 hour.
Remove ribs to a large bowl. Bring liquid in saucepan to a boil, then reduce heat to low. Simmer uncovered, stirring often, until thickened, 15 to 20 min. If making ahead, cover and refrigerate both overnight. Next day, skim fat from sauce and discard.
When ready to barbecue, oil grill and heat to medium. If you've refrigerated sauce, reheat in microwave until warm. Brush ribs with sauce. Barbecue, uncovered, 2 min. Turn and brush with sauce again. Continue grilling, turning often and brushing with sauce, until ribs are richly glazed, 8 to 10 more min.


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