Sticky Guinness Glazed Ribs
As easy as 1, 2, 3: 1 hour prep, 2 hours in the oven, 3 hours total. Pork ribs are coated in a savory spice rub, baked low and slow in a Guinness glaze, and finished on the grill for a sticky, caramelized crust.
Ingredients
For The Spice Rub:
- 2 teaspoons (11 grams) salt
- 2 teaspoons (4.5 grams) ground black pepper
- 1 teaspoon (3 grams) garlic powder
- 1 teaspoon (3 grams) onion powder
- 2 teaspoons (4.5 grams) smoked paprika
- 4 pounds (1.8 kg) baby back ribs membrane removed from the underside
For the BBQ Sauce:
- 1 ¼ cups (60 ml) Guinness draught stout beer Guinness Draught black label is recommended for its smooth flavor, rather than Extra Stout that has the beige label
- 1 cup (235 grams) tomato ketchup
- 1 teaspoon (3 grams) onion powder
- ½ teaspoon (1.5 grams) garlic powder
- 1 ½ teaspoons (1.5 grams) smoked paprika
- ½ teaspoon (1 gram) mustard powder
- 1 tablespoon (16 grams) tomato paste
- 2 tablespoons (25 grams) light brown sugar
- 2 teaspoons (10 ml) malt vinegar substitute apple cider vinegar
- 1 teaspoon (5 ml) Worcestershire sauce
- Salt and pepper
Instructions
Season the Ribs
- In a small bowl, mix all spice rub ingredients until combined. Season the ribs generously on both sides, rubbing the spices into the meat. Wrap tightly in plastic wrap and refrigerate for 1 hour (or overnight).
Make The BBQ Sauce:
- Add all sauce ingredients to a saucepan over medium heat and bring to a gentle simmer. Cook until thickened, skimming off any foam from the surface. Taste and season with salt and pepper as needed. Remove from heat and divide into three portions (one for baking, one for grilling, and one for serving).
Bake The Ribs:
- Preheat oven to 350°F (180°C). Place the ribs on a large sheet of heavy-duty aluminum foil set over a baking sheet. Coat both sides of the ribs with ⅓ of the barbecue sauce. Seal the foil tightly around the ribs to create a packet. Bake for 2 hours, until tender.
Finish Cooking:
- Preheat an outdoor grill to medium-high heat. Carefully unwrap the ribs and transfer them meat-side down onto the hot grates. Brush with another ⅓ of the barbecue sauce and cook until lightly charred and sticky. (If you don't have a grill, place the ribs meat-side up on a baking sheet, brush with sauce, and broil (oven grill) on high until bubbling and slightly charred.)
Serve:
- Slice the ribs between the bones and serve hot alongside the remaining barbecue sauce for dipping.
Video
Notes
Nutrition
Serving: 1 | Calories: 1120kcal | Carbohydrates: 26g | Protein: 72g | Fat: 78g | Sodium: 890mg