Beer Braised Ribs

Prep Time
Cook Time
1h 30m
Ready In

"These tasty ribs are so easy to put together and taste awesome. They can be made on the grill or in the oven. If gluten intolerant make sure you are using gluten free beer."

Original is 2 servings


  • Serving Size: 1 (910.4 g)
  • Calories 1476
  • Total Fat - 80.9 g
  • Saturated Fat - 16.2 g
  • Cholesterol - 503.5 mg
  • Sodium - 614 mg
  • Total Carbohydrate - 34.8 g
  • Dietary Fiber - 0.9 g
  • Sugars - 26.6 g
  • Protein - 133.1 g
  • Calcium - 174.2 mg
  • Iron - 6.4 mg
  • Vitamin C - 4.8 mg
  • Thiamin - 2.6 mg

Step by Step Method

Step 1

Slice the ribs into individual portions and season generously with salt and pepper.

Step 2

Pour the beer in a roasting pan and add the ribs; cover with foil and place in BBQ over indirect medium heat or in a preheated 375 degree Fahrenheit oven.

Step 3

Cook for one hour.

Step 4

In the meantime, mix together the brown sugar, tomato paste, horseradish, mustard, Worcestershire, ginger and garlic powder; set aside.

Step 5

Remove about 3 tablespoons of the drippings and mix with the sauce.

Step 6

Toss the sauce and ribs together and cook the ribs in the BBQ over direct medium heat until ribs start to char. (This can also be done under the broiler, keeping a close eye on the ribs so they do not burn.)


No special items needed.

3 Reviews


Yummy ribs, Bea! These made for a wonderful Sunday dinner. I used the broiler method seeing it’s winter, but can imagine how good these would be over a charcoal grill with all that added smokiness. I cooked them in beer for about 1 ½ hours, as at the 1 hour mark, they had resistance when pierced with a fork. The schmear mixture is delicious and a delicious foil for making these succulent enough for just one or two or 3 or more rib bites. Yum. Thank you, Bea, for sharing.


review by:
(4 Mar 2024)


Made for the FF&F FYC Tag Game since I had ribs on-hand & was intrigued by the cook-method. March isn't good for grilling in Iceland, so I beer-braised the ribs on my stove-top & extended the braise time to 1 1/2 hrs by adding a bit of water. Then I applied the sauce & finished them in my oven to the char point per the prep steps. The ribs were fork-tender w/an excellent flavor & my Siggi declared them the best ribs he'd ever eaten (high praise from a normally tough-reviewer). Thx for sharing this sure-to-be-repeated recipe :-)


review by:
(15 Mar 2016)


These are really close to being my most favorite ribs...I love the smell they make while in the oven...I was going around wondering why my house smell like bread baking...I finally realized that was the yeast in the beer...I may just bake beer when I want my house to smell really good...these ribs are not fall off the bone...they have a nice bite to them and the most delicious flavor...I was worried that there wasn't enough sauce to cover all the ribs...but it did...I broiled mine in the oven...I made as posted including the 3 pounds of ribs...there's enough here to serve 4 people...made for "For Your Consideration" tag game...


review by:
(21 Nov 2015)

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