United Nations of Beer

Beer Ribs

by Brad
(Woodstock, IL)

Beer Ribs

How do you make juicy, fall off the bone ribs when your BBQ Grill is covered in snow?

Try my recipe and use your favorite type of beer, rub, and BBQ sauce as ingredients. You’ll be slapping your belly in about two hours...

I decided to use Stella Artois, Willie’s Hog Dust®, and Sweet Baby Ray’s®….

To prepare Ribs So Good, Make You Wanna Slap Your Belly, you will need:

•2 whole racks of baby back ribs
•1 bottle of beer
•10 Tbsp BBQ seasoning rub
•1 bottle BBQ sauce
Preheat the oven to 375°. Cut each rack of ribs into two equal size pieces.

Sprinkle the “meaty” side of each half rack with 2 Tbsp of BBQ rub. Massage the rub into the meat, flip, and repeat with remaining BBQ rub on the “bony” side of the ribs.

Cut four large pieces of aluminum foil and place a half rib rack onto each piece of foil, “bony” side up. Drizzle 3 Tbsp beer on each. continues below


Fold the foil in half lengthwise over the ribs. Fold over the other half and the sides, pressing firmly, making a foil pouch that is tight against the pork and without leaks. Repeat for each half rib rack.

Place each foil pouch on a broiler pan with the “bony” side remaining up. Bake for 90 minutes. The beer will steam and tenderize the ribs as they cook to perfection.

Check the ribs and remove if the meat is at your desired tenderness. Cook the ribs another 15-30 minutes to tenderize further.

Preheat the broiler on high. Carefully remove each rib rack from the foil pouch and place them on the broiler pan “meaty” side up. Baste the ribs with BBQ sauce.

Broil at least 6 inches from the heating element for 5 minutes to caramelize the BBQ Sauce.