Beer BBQ Ribs Recipe

Beer-B-Q ribs

  • serves 3-4
  • Easy

Cook this beer this weekend. Fruit beers tend to have sweet and sour profiles. Cherry beer adds tang, fruitiness and maltiness to this sauce – great on pulled pork, bacon sarnies or these slow-cooked, fall-apart ribs



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


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


  • 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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Nutritional Information

  • Kcals 322
  • Fat 14.7g
  • Saturates 4g
  • Carbs 29.6g
  • Sugars 28.3g
  • Fibre 1.2g
  • Protein 14.8g
  • Salt 1.4g