Beer Braised Baby Back Ribs Food

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Beer-Braised Country-Style Pork Ribs image

Provided by Food Network Kitchen

Time 2h15m

Yield 6 to 8 servings

Number Of Ingredients 11

4 pounds bone-in country-style pork ribs
Kosher salt
1 1/2 teaspoons hot paprika
3 tablespoons extra-virgin olive oil
3 medium onions, peeled and cut into wedges
1 12-ounce bottle amber ale
1 1/2 cups low-sodium chicken broth
2 bay leaves
6 sprigs thyme
2/3 cup apple cider vinegar
3 tablespoons honey


  • Preheat the oven to 425 degrees F. Pat the ribs dry, season with salt and sprinkle with 1/2 teaspoon paprika. Heat the olive oil in a large Dutch oven over medium heat. Add the ribs in batches and cook until browned, about 8 minutes per side. Remove to a plate. Add the onions and cook until browned, about 10 minutes. Add the remaining 1 teaspoon paprika and season with salt.
  • Add the beer; bring to a boil and cook until the liquid is reduced by half, about 8 minutes, scraping up the bottom of the pot with a wooden spoon. Add the chicken broth, bay leaves and thyme; when the liquid begins to simmer, return the ribs to the pot and transfer to the oven. Cook, uncovered, turning the ribs once or twice, until the meat is almost tender, about 1 hour.
  • Mix the vinegar and honey in a measuring cup. Remove the pot from the oven and place on the stovetop; bring to a simmer over medium heat. Add the vinegar mixture and bring to a boil, then return the pot to the oven. Continue to braise, uncovered, until the ribs are tender, 15 to 20 more minutes. Return the pot to the stovetop and transfer the ribs to a plate. Bring the sauce to a boil over medium heat; skim off the fat and cook until thickened, 10 to 15 minutes. Return the ribs to the pot and heat through. Discard the bay leaves and thyme. Photograph by Con Poulos


Beer Ribs image

Beer isn't just for drinking. Here, it's drizzled on top of the ribs to help the meat break down as it cooks low and slow in an oven. It's also the star ingredient in the barbecue sauce that glazes these super tender ribs that are finished off on a grill for a slightly smoky flavor.

Provided by Eddie Jackson

Categories     main-dish

Time 9h10m

Yield 4 to 6 servings

Number Of Ingredients 16

2 tablespoons light brown sugar
2 tablespoons smoked paprika
1 tablespoon celery salt
1 tablespoon garlic powder
1 tablespoon onion powder
1/4 teaspoon ground allspice
Kosher salt and freshly ground black pepper
Two 1 1/2-pound racks baby back ribs
One 12-ounce bottle bock-style or dark beer
1 small shallot, minced
1/2 cup ketchup
1/4 cup molasses
2 tablespoons whole-grain mustard
1 tablespoon chipotle in adobo sauce plus 1 tablespoon chopped chipotle
1 tablespoon sherry vinegar
Vegetable oil, for the grill grates


  • Combine the light brown sugar, smoked paprika, celery salt, garlic powder, onion powder, allspice, 2 tablespoons salt and a generous amount of pepper in a small bowl. Rub the mixture on both sides of the rib racks.
  • Wrap each rib rack in 3 pieces of aluminum foil and refrigerate for 6 hours and up to overnight.
  • Preheat the oven to 300 degrees F. Place the ribs side-by-side on a baking sheet. Unwrap the foil slightly, pour 2 tablespoons beer over each rib rack and then seal the foil tightly. Bake until the ribs are tender, and the meat can easily be pierced and pulled away with a fork, about 2 hours 30 minutes. Let cool, uncovered, until warm, about 20 minutes. Alternatively, cover and refrigerate for up to 1 day.
  • Put the shallots and remaining beer in a small saucepan and bring to a boil over high heat. Boil until the beer reduces to 1/4 cup, about 10 minutes. Whisk in the ketchup, molasses, whole-grain mustard, chipotle in adobo sauce, chopped chipotle and sherry vinegar. Reduce the heat to medium-low and let simmer, stirring occasionally, until the sauce thickens slightly and reduces to about 1 1/4 cups, 8 to 10 minutes.
  • Prepare a grill or large grill pan for medium-high heat. Clean and oil the grill grates.
  • Brush the top of each rack of ribs with 1/4 cup of the barbecue sauce. Working in batches as needed, grill, sauce-side down, until browned and slightly charred, about 4 minutes. Cut the ribs between the bones, slather with the remaining 1 cup of sauce and serve.


Honey-Beer Braised Ribs image

Braised in beer with a sweet honey finish, these tender, flavor-rich ribs will be the talk of the table. Serve them with baked potatoes, green beans and a salad for a memorable meal. -Terry Serena, McMurray, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 3h40m

Yield 6 servings.

Number Of Ingredients 8

1/2 cup packed brown sugar
1 teaspoon pepper
3/4 teaspoon salt
6 pounds pork baby back ribs
1/4 cup honey
1 bottle (12 ounces) dark beer or beef broth
1/4 cup cider vinegar
1 bottle (18 ounces) barbecue sauce


  • Combine the brown sugar, pepper and salt; rub over ribs. Place ribs bone side down on a rack in a large shallow roasting pan. Drizzle with honey. Combine beer and vinegar; pour around ribs. Spoon some of the beer mixture over ribs., Cover tightly with foil and bake at 325° for 1 hour. Reduce heat to 250°; bake 2 hours longer or until tender., Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Drain ribs. Grill, covered, over medium heat for 10-15 minutes or until browned, turning and basting occasionally with barbecue sauce. Serve with remaining barbecue sauce.

Nutrition Facts : Calories 971 calories, Fat 63g fat (23g saturated fat), Cholesterol 245mg cholesterol, Sodium 1208mg sodium, Carbohydrate 43g carbohydrate (41g sugars, Fiber 1g fiber), Protein 52g protein.



I decided to cook these ribs in my Counter Top Roaster for this past holiday. I used smoked salt and liquid smoke to give the ribs that out door smoked flavor. Using your counter top Roaster is a great way to cook ribs and other items without heating up the entire house. My husband loves Baby Back Ribs, and I decided to infuse...

Provided by Rose Mary Mogan

Categories     Ribs

Time 6h40m

Number Of Ingredients 10

2 slabs baby back ribs,( about 5 lbs.)
2 Tbsp granulated garlic
2 Tbsp smoked paprika
1 1/2 Tbsp smoked alderwood salt
1 Tbsp coarse black pepper
3 Tbsp brown sugar, firmly packed
1/2 tsp red pepper flakes
2 Tbsp dried chive or parsley flakes
1/2 c hickory smoked all natural seasoning
2 can(s) guiness irish stout beer (14.9 oz ea.)


  • 1. Remove the silver skin from the back side of the ribs. By using a sharp knife, place the tip of the knife near the outer edge of the bone, and lift the membrane carefully and pull to remove. This allows the spices to penetrate the ribs, and the ribs to get very tender during the cooking process.
  • 2. Combine all the spices in a small bowl, then pour into a food processor and blend together, then season the ribs liberally on both sides. Allow to marinate at least an hour or two, but preferably over night., so that the spices can penetrate the ribs. If refrigerated over night, allow ribs to come to room temperature for at least an hour or so before placing in the roaster.
  • 3. Brush both sides of ribs liberally with the liquid smoke. Using about 1/4 cup per each slab of rib
  • 4. Follow manufacture's direction to preheat roaster. I preheated @ 325 degrees F.While roaster is preheating. Add in the rack Spray rack with non stick cooking spray. Then pour in the 2 cans of beer. This will create moisture while the ribs are cooking and prevent them from becoming dry during the cooking process. The beer should always be BELOW the bottom of the rack.
  • 5. Place each slab of ribs on the rack with the top side facing up. Add the lid and allow to cook for about 4 hours or until ribs are tender. Check periodically to make sure there is still liquid in the bottom of the roaster. May add additional Beer or water or other liquid of choice if needed.
  • 6. Once fully cooked brush ribs on both sides with your favorite Barbeque Sauce. I used Sweet Baby Rays. Allow to continue cooking for 10 to 15 additional minutes if desired, before serving.


Who Loves Ya Baby-Back? image

On Good Eats, Alton Brown's Who Loves Ya Baby-Back recipe for ribs starts with a flavorful dry rub of brown sugar, chili powder and other spices.

Provided by Alton Brown

Categories     main-dish

Time 4h35m

Yield 2 slabs ribs

Number Of Ingredients 15

2 whole slabs pork baby back ribs
8 tablespoons light brown sugar, tightly packed
3 tablespoons kosher salt
1 tablespoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon jalapeno seasoning
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon rubbed thyme
1/2 teaspoon onion powder
1 cup white wine
2 tablespoons white wine vinegar
2 tablespoons Worcestershire sauce
1 tablespoon honey
2 cloves garlic, chopped


  • Preheat oven to 250 degrees.
  • In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil, shiny side down. Sprinkle each side generously with the dry rub. Pat the dry rub into the meat. Refrigerate the ribs for a minimum of 1 hour. In a microwavable container, combine all ingredients for the braising liquid. Microwave on high for 1 minute.
  • Place the ribs on a baking sheet. Open one end of the foil on each slab and pour half of the braising liquid into each foil packet. Tilt the baking sheet in order to equally distribute the braising liquid. Braise the ribs in the oven for 2 1/2 hours.
  • Transfer the braising liquid into a medium saucepot. Bring the liquid to a simmer and reduce by half or until of a thick syrup consistency. Brush the glaze onto the ribs. Place under the broiler just until the glaze caramelizes lightly. Slice each slab into 2 rib bone portions. Place the remaining hot glaze into a bowl and toss the rib portions in the glaze.


Root Beer Baby Back Ribs image

I copied this recipe from the internet quite some time ago and just now getting around to trying it. While I prefer to grill my ribs outside, the weather today wasn't cooperating so we gave this one a shot. We thought the sauce was pretty tasty and even though we prefer our ribs off the grill, this is a great recipe for the crock pot.

Provided by Sassy in da South

Categories     Pork

Time 5h15m

Yield 4 serving(s)

Number Of Ingredients 14

1 1/2 cups root beer
1 cup ketchup
1/2 cup orange juice
2 tablespoons molasses
3 tablespoons Worcestershire sauce
2 garlic cloves, minced
3 tablespoons onions, minced
1/2 teaspoon paprika
1/4 teaspoon ginger
3 drops hot sauce
2 tablespoons cornstarch
1 -2 baby back rib rack
salt, to taste
pepper, to taste


  • Mix root beer, ketchup, orange juice, molasses, Worcestershire sauce, garlic, onion, paprika, ginger and hot sauce in a medium sauce pan. Whisk in 2 tbsp cornstarch and bring to a boil. Simmer a few minutes until thickened slightly.
  • Remove fatty membrane from underside of ribs and season with salt and pepper.
  • Place ribs in crock pot (you may have to cut each rack in half so they will fit) and cover with sauce. Cook on low for 4-5 hours. Move ribs around every hour or so, so they all have a turn being submerged in the sauce.

Nutrition Facts : Calories 169.4, Fat 0.4, SaturatedFat 0.1, Sodium 818.1, Carbohydrate 43.2, Fiber 0.5, Sugar 33.3, Protein 1.5


Beer Braised Short Ribs - Dutch Oven image

This Beer Braised Short Ribs - Dutch Oven recipe will transform beef short ribs into the most tender, succulent, and richly flavored feast you could ever imagine. The depth of flavor is unbelievable.

Provided by jrobertfl

Categories     Meat

Time 2h28m

Yield 6 serving(s)

Number Of Ingredients 15

4 -5 lbs beef short ribs (cut 2-3-inch wide)
2 tablespoons oil
1 large yellow onion, chopped
4 garlic cloves, chopped
2 carrots, chopped
2 stalks celery, chopped
2 cups beef stock, divided
18 ounces stout beer (I used Guinness)
2 tablespoons tomato paste
2 tablespoons brown sugar
3 sprigs thyme
1 bay leaf
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon parsley


  • 1. Preheat oven to 375 degrees.
  • 2. Add oil to dutch oven, set stovetop burner to medium-high heat and brown short ribs seasoned with salt and pepper on all sides. Work in batches if needed.
  • 3. Remove short ribs from Dutch oven and set aside.
  • 4. Add onions to Dutch oven and saute in remaining oil until tender and beginning to brown.
  • 5. Add garlic, celery, and carrots and saute for five minutes longer.
  • 6. Add tomato paste and sugar, cook for a minute longer.
  • 7. Add 1 cup of stock to deglaze the dutch oven, scrapping all brown bits accumulated at the bottom of the pot, then add remaining liquid.
  • 8. Return meat to the dutch oven and add remaining ingredients.
  • 9. Bring stew to a simmer then place lid on dutch oven and braise in the oven for 2 - 2 1/2 hours. Meat should be exceptionally tender when finished cooking. Cook longer if still tough.
  • 10. Taste for salt and adjust as need. This recipe really shines when properly salted.
  • 11. The stew can be enjoyed right away, however, the flavors intensify if allowed to meld overnight. This is a great meal to make ahead. To reheat, place in a 350-degree oven for 1 - 1/2 hours.

Nutrition Facts : Calories 1303.7, Fat 114.6, SaturatedFat 48.5, Cholesterol 230.2, Sodium 907, Carbohydrate 14.1, Fiber 1.5, Sugar 7.4, Protein 45.9


Braised Baby Back Ribs image

Make and share this Braised Baby Back Ribs recipe from

Provided by Steve_G

Categories     Pork

Time P1DT3h

Yield 1 Rack, 2 serving(s)

Number Of Ingredients 12

1 rack baby back rib rack
sweet barbecue sauce
olive oil
vegetable oil
hickory chips
water, to use at the grill
1/2 cup brown sugar
1 teaspoon garlic powder
1 teaspoon garlic salt
1 teaspoon black pepper
1 teaspoon paprika
1 teaspoon onion powder


  • Combine rub* ingredients in a plastic bag, shake to mix.
  • Rub olive oil on ribs then generously cover both sides of ribs with rub, there's enough to do 2 racks.
  • Wrap tightly in plastic wrap and refrigerate for a minimum of 4 hrs or as long as 24 hours.
  • For covered charcoal grill: Start coals 30-45 minutes prior to cooking, soak a couple hand fulls of hickory chips in water.
  • Meanwhile, place each rack of ribs, curved side down on two layers of heavy duty aluminum foil, which have been wiped with a thin coat of vegetable oil use a piece of foil large enough to seal over the top.
  • Form a pan with the foil.
  • After coals turn white push them all to one side, drain wood chips, place soaked wood chips on hot coals, replace grill top.
  • Soak some more chips.
  • Place ribs and foil on cool side of grill, carefully pour water to the foil 'pans' to no more than 1/2" up the sides of the ribs.
  • Replace lid on grill.
  • Every 30 minutes add a few coals and some of the soaked chips and reverse the position of the ribs (rotate and reverse).
  • Turn over about 1/2 way through the cooking process so they finish curved side up.
  • Depending on your grill it could take as long as 4 hrs or as little as 1 hr to cook.
  • To finish ribs, remove from heat, drain liquid from foil pan (reserve for sauce if desired) carefully cut racks into serving sized chunks (3-4 ribs), brush with sauce and return to hot side of grill for a few minutes to brown a bit.
  • You can brown them under the broiler right in the foil pans if coals are not hot enough.
  • This procedure can be replicated on a two (or more) zoned gas grill.
  • Put the chips in another foil 'pan' and place them over the heat, when they start to smoke put the ribs over the cool side and cover.
  • Replenish chips as necessary, rotate and reverse rib pans about every 30 minutes.
  • *This is a sweet rub and may be a bit too sweet for some tastes, if so decrease sugar.

Nutrition Facts : Calories 221.9, Fat 0.2, Sodium 23.3, Carbohydrate 56.8, Fiber 0.9, Sugar 53.8, Protein 0.6


Barbecued Ribs with Beer image

These ribs are so simple to make, you will want to make them often. They always are juicy and have a wonderful taste. -Catherine Santich, Alamo, California

Provided by Taste of Home

Categories     Dinner

Time 2h25m

Yield 3 servings.

Number Of Ingredients 6

1 teaspoon salt
1 teaspoon Italian seasoning
1/2 teaspoon pepper
1 rack pork spareribs (3 to 4 pounds)
1 bottle (12 ounces) beer
2/3 cup barbecue sauce


  • Rub the salt, Italian seasoning and pepper over ribs and place in a shallow roasting pan; add beer. Cover and bake at 325° for 2 hours or until tender., Drain ribs. Spoon some of the sauce over ribs. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat for 8-10 minutes or until browned, turning occasionally and basting with sauce.

Nutrition Facts : Calories 935 calories, Fat 65g fat (24g saturated fat), Cholesterol 255mg cholesterol, Sodium 1494mg sodium, Carbohydrate 12g carbohydrate (11g sugars, Fiber 1g fiber), Protein 63g protein.


Beer 'n BBQ Braised Country Style Pork Ribs image

This recipe comes originally from the "Meat lovers Cookbook" - It is easy to put together and wait til you taste them.they are awesome - I served them with noodles and a green salad I sometimes add 3 cloves of garlic with the BBQ Sauce - Play with it to suit your taste.-

Provided by Bergy

Categories     Pork

Time 3h10m

Yield 6-8 serving(s)

Number Of Ingredients 4

3 lbs country-style boneless pork ribs
2 medium onions, sliced
1 (12 ounce) can beer
2 cups of your favorite barbecue sauce (I like "Diana Original" for this recipe)


  • Brown the pork in a lightly sprayed skillet on all sides (apprx 7 minutes).
  • Place the ribs in an oven proof pan and scatter the onions all around them.
  • Pour in the beer and seal with a lid or tin foil.
  • Bake at 375F until the pork is tender 1 1/2- 2 hours.
  • Pour out the beer.
  • Slather the pork with the BBQ sauce and bake uncovered for 1 more hour or until the meat is brown and the sauce is thick.
  • Enjoy.


Beer Brined Baby Back Ribs With Honey Bbq Sauce image

Great ribs recipe. The brine keeps the meat moist and juicy. The sauce is quite tasty as well! Recipe adapted from "Simply Perfect Grilling". Make the sauce ahead of time to save time and effort before cooking!

Provided by PalatablePastime

Categories     Pork

Time 8h

Yield 4-6 serving(s)

Number Of Ingredients 16

4 lbs pork baby back ribs
36 ounces beer
3 tablespoons kosher salt
3 tablespoons packed brown sugar
1 tablespoon celery seed
1 tablespoon cayenne pepper
1 1/2 teaspoons black pepper
1 teaspoon liquid smoke (optional)
2/3 cup finely chopped onion
2 -3 cloves garlic, minced
2 tablespoons oil
1 1/2 cups Heinz Chili Sauce
1 cup beer
1/2 cup honey
1/4 cup Worcestershire sauce
2 tablespoons prepared yellow mustard


  • Prepare your ribs by rinsing them off and removing the membrane on the back (slide a sharp knife under there to loosen it, then grab it with something dry like a paper towel and pull it off).
  • You may cut your ribs into sections before brining, if desired.
  • Mix together beer, salt, brown sugar, celery seed, cayenne pepper, black pepper and liquid smoke in a saucepan.
  • Heat over low heat, stirring gently until all the salt dissolves; allow to cool.
  • Place rib sections in a large ziplock or resealable bag and pour the cooled brine over; squeeze out as much air as possible and seal the bag.
  • Allow the ribs to brine in this mixture, for 6 hours or overnight, rotating bag occasionally.
  • Prior to cooking, remove ribs from brine and pat dry; discard used brine.
  • Using a drip pan, prepare a grill for indirect cooking.
  • Place the ribs over the drip pan and grill using indirect medium heat (test by placing your hand over the heat- you should be able to keep it there for about 3 seconds).
  • Cover grill and cook for 1 1/2- 1 3/4 hours or until the ribs are tender, and the meat has pulled back from the edges of the bone slightly.
  • Add additional coals during cooking if needed.
  • Baste with honey bbq sauce during the last minutes of cooking, allowing the sauce to set.
  • To make the sauce, cook onion and garlic in oil in a small saucepan until the onions become tender.
  • Add the chili sauce, beer, honey, Worcestershire sauce and mustard to the pan, stirring to mix well.
  • Bring sauce to a boil, then lower heat and simmer for about 20 minutes, stirring occasionally, or until it is as thick as you like it.
  • Use sauce on ribs as a baste; sauce can be prepared ahead.


Beer Braised Baby Back Ribs - Rice Cooker image

I found this recipe in the HSN cookbook. Debra Murray is the author. These are so tender that the meat falls off the bone.

Provided by accoty

Categories     Meat

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 6

1 baby back rib rack (cut in 4 pieces)
1 teaspoon seasoning salt (if you do not have a favorite seasoning salt, you can blend in equal proportion salt, pepper, and pa)
1 tablespoon olive oil (optional)
12 ounces beer
1 cup stock
1 1/2 cups barbecue sauce


  • Wash and pat dry the slap of ribs. Season ribs with salt rub.
  • Turn rice cooker to cook and add oil. When hot add ribs and brown on meat side.
  • Add beer, stock, and barbecue sauce. Press cook and let cook for 1 hour.
  • Serving Ideas : Place steamer basket on top for the last ten minutes with 4 ears of corn.

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