My Sticky Guinness Glazed Ribs are exactly what you’ll want when you are craving those fall-off-the-bone-ribs! Slightly sweet, a little smokey, a bit sticky and messy (but in a good way, of course) and taste just so unbelievably good. The sauce contains a little influence from my native U.K., with the use of Irish Guinness and British malt vinegar.

A rack of baby back ribs dripping with sauce

Guinness actually make their very own smokey marinade, so I thought I’d give it go for my ribs. I actually haven’t tried their sauce, but I don’t need to because I am so in love with mine and you’ll be too!

Brushing barbecue sauce over ribs

With the American holiday Memorial Day coming up I figured now is the perfect time to launch this new recipe. The Memorial Day weekend that surrounds the remembrance of the fallen who served their country, has become the unofficial kickoff for summer grilling.

Tips for making the best ribs

Firstly I always use a dry rub and allow to sit for at least 1 hour to overnight. This adds so much flavor to the meat. Next, the sauce is just as important as it adds a different layer of flavor and adds sauciness and something to lick of your fingers.

Ribs on the grill with a flame

Guinness barbecue sauce

Guinness adds so much depth of flavor to the sauce. This sauce is just what you want, sticky, slightly sweet with a little tang.

Whenever I’m grilling a feast, it simply must include ribs. In the past, it has always been my Mango Barbecue Baby Back Ribs which will not be forgotten, just temporarily replaced by this new ribs recipe for the time being.

How many baby back ribs per person?

6 ribs (or half a rack) per person. This recipe serves 4 people, you will need two, 2 pound racks

Removing the membrane from pork ribs

Removing baby back ribs membrane

To prepare the ribs (if your butcher has not already) you must remove the thin membrane that is on the underside (bone side) of the ribs. You can see in the picture below how I did it.

Score with a sharp knife down the center of the membrane. Then peel it away from the bones, like the picture above.

When it comes to the tenderness of the rib meat, you want it to ALMOST fall off the bone. If they are just falling apart after roasting, then they are overcooked. The meat should just come off easily when eating, but still stay on when cutting them. So oven temperature and time is very important.

How long do you roast ribs?

Wrapped in foil at an oven temperature of 350°F/180°C for 2 hours.

Cut baby back ribs with a bowl of Guinness sauce

If you’ve made this Sticky Guinness Glazed Ribs, leave a review, comment or question below.

Yield: 4

Sticky Guinness Glazed Ribs

Baby back ribs glazed with a Guinness barbecue sauce

Baby back ribs are rubbed with a spice blend and a Guinness based barbecue sauce, then roasted.

Prep Time 1 hour
Cook Time 2 hours
Total Time 3 hours


  • For the spice rub:
  • 2 teaspoons salt
  • 2 teaspoons ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 teaspoons smoked paprika
  • 4 pounds (1.8 kg) baby back ribs membrane removed from the underside
  • For the barbecue sauce:
  • 1 ¼ cups Guinness draught stout beer * see note
  • 1 cup (235 grams) ketchup
  • 1 teaspoon onion powder
  • ½ teaspoon garlic powder
  • 1 ½ teaspoons smoked paprika
  • ½ teaspoon mustard powder
  • 1 tablespoon tomato paste
  • 2 tablespoons light brown sugar
  • 2 teaspoons malt vinegar (substitute apple cider vinegar)
  • 1 teaspoon Worcestershire sauce
  • Salt and pepper


  1. For the spice rub:
    Mix all the ingredients for the rub in a bowl. Sprinkle evenly all over the ribs (both sides) and rub in well. Wrap in plastic wrap and refrigerate 1 hour (or overnight if making ahead).
  2. For the barbecue sauce:
  3. To a pan add all of the sauce ingredients. Bring to a simmer until thickened. Skim off any foam that appears. Once thickened, taste for salt and and pepper add according to taste.

  4. Preheat oven to 350°F/180°C.
  5. Place the ribs on a large piece of foil on a large baking sheet and coat with ⅓ of the barbecue sauce, both sides. Cover tightly with foil and roast for 2 hours.
  6. Preheat outdoor grill.
  7. Uncover the ribs and take out of the foil. Place the ribs, meat-side down on the hot grill until slightly charred.
  8. If you don’t have a grill, broil the ribs, meat-side up until slightly charred.
  9. Cut the ribs between the bones and serve with the rest of the sauce.


I prefer the Guinness draft stout (black label) that is smooth and creamy instead of the extra stout (beige label) which is more crisp.

Nutrition Information



Serving Size


Amount Per Serving Calories 1308Total Fat 85gSaturated Fat 31gTrans Fat 1gUnsaturated Fat 51gCholesterol 330mgSodium 2697mgCarbohydrates 55gFiber 2gSugar 42gProtein 93g

This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.