Sticky Guinness Glazed Ribs

If you are after tender, bite-off-the-bone ribs with a dark, sticky glaze, Sticky Guinness Glazed Ribs are it. A savory spice rub and a low-and-slow bake do the heavy lifting, but the real secret is in the sauce – a sweet, smoky reduction spiked with Irish Guinness beer and British malt vinegar.

Tips for Making the Best Ribs

You do not need a smoker to make incredible ribs at home:

• The Dry Rub: Always apply a dry rub and let the ribs rest for at least 1 hour (or overnight in the fridge). This allows the spices to penetrate deep into the meat rather than just sitting on top. The smoked paprika gives the ribs that smokey flavor we love.
• The Sauce: A good sauce adds a totally different layer of flavor – and gives you that signature sticky glaze you want to lick off your fingers. 
• The Texture: For ideal tenderness, you want the meat to almost fall off the bone. If the ribs completely fall apart when you touch them, they are slightly overcooked. The meat should pull away easily when you take a bite, but still hold together clean when sliced.

Guinness Barbecue Sauce

Guinness actually makes its own bottled smoky marinade, which inspired me to create this recipe. I have not tried their version, but I do not need to – this homemade sauce is everything you want: dark, sticky, slightly sweet, and tangy. Guinness brings an incredible depth of flavor that balances out the sweet brown sugar and tomato paste.

Whenever I am firing up a feast, ribs are a non-negotiable. For a long time, my go-to was my Mango Barbecue Baby Back Ribs but this new Guinness version has officially taken top spot for the season.

How to Prepare the Ribs

Before seasoning, you need to remove the thin membrane (silver skin) on the underside of the rack if your butcher has not already done so.

Simply score the membrane lightly down the center with a sharp knife, grip one edge with a piece of paper towel, and peel it away from the bones in one smooth motion. Removing this membrane allows the spice rub to penetrate the back side of the meat and keeps the cooked ribs tender.

Roasting and Grilling Times

Wrap the seasoned, glazed racks tightly in heavy-duty foil and bake at 350°F (180°C) for 2 hours. This creates a tender, moist environment that breaks down the tough connective tissue.

Remove the ribs from the foil, brush with another layer of sauce, and place them on a hot grill for a few minutes per side until charred, sticky, and caramelized.

How Many Ribs Per Person?

This recipe uses two 2-pound racks (4 lbs total), which yields 6 ribs (half a rack) per person – perfect for serving 4 adults.

Perfect Sides for Ribs

Complete your feast with the ultimate cookout pairings! Round out your plate with two classics: my favorite Potato Salad and sweet Grilled Corn.