Olive Magazine
Beer BBQ Ribs Recipe

Beer-B-Q ribs

Published: March 10, 2019 at 12:11 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 3-4

Cherry beer adds tang, fruitiness and maltiness to this sauce – great on pulled pork, bacon sarnies or these slow-cooked, fall-apart ribs

Nutrition:
NutrientUnit
kcal322
fat14.7g
saturates4g
carbs29.6g
sugars28.3g
fibre1.2g
protein14.8g
salt1.4g
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Try our Beer-B-Q ribs recipe, then check out our BBQ peanut pork ribs recipe.

Ingredients

  • 2 racks baby back pork ribs
  • 375ml bottle kriek lambic (Belgian cherry beer, such as Lindemans or Boon)

BEER-B-Q SAUCE

  • 200g tomato ketchup
  • 50ml cider vinegar
  • 40g soft light brown sugar
  • 150ml kriek lambic
  • 1 tsp garlic granules
  • a pinch white pepper
  • a pinch ground allspice
  • 2 tbsp Worcestershire sauce

Method

  • STEP 1

    Heat the oven to 160C/fan 140C/gas 3. Put the ribs into a deep roasting tin in which they fit snugly in a single layer, and pour over the beer. Top up with water (about 1 litre) until the ribs are just covered, and cover the tray tightly with foil. Cook for 2 hours until tender, but the meat still holds to the bone.

  • STEP 2

    Put the sauce ingredients in a pan and simmer for 15-20 minutes until thickened. Remove from the heat.

  • STEP 3

    Drain the cooked ribs and put meat-side up onto a shallow tray. Brush liberally on both sides with ¾ of the sauce. Turn up the oven to 240C/fan 220C/gas 9 and cook the ribs for 15-20 minutes or until sticky and glazed. Serve with the remaining Beer-B-Q sauce for dunking.

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