Tuesday, 15 July 2014

Beer Braised Ribs

These are so simple to put together and they taste awesome. 

3 pounds pork ribs
1 (341 ml) bottle Gluten Free beer (I use New Grist)
1/4 cup packed brown sugar
2 tablespoons GF tomato paste
1 1/2 tablespoons jarred horseradish
1 tablespoon Dijon mustard
1/2 tablespoon GF Worcestershire sauce
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
Salt, to taste
Pepper, to taste

Slice the ribs into individual portions and season generously with salt and pepper.
Pour the beer in a roasting pan and add the ribs; cover with foil and place in BBQ over indirect medium heat. (This can also be cooked in the oven at 375 degrees Fahrenheit.)
Cook for one hour.
In the meantime, mix together the brown sugar, tomato paste, horseradish, mustard, Worcestershire, ginger and garlic powder; set aside.
Remove about 3 tablespoons of the drippings and mix with the sauce.
Toss the sauce and ribs together and cook the ribs in the BBQ over direct heat until ribs start to char.


  1. 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 :-)

    1. Thx for trying this and for taking the time to comment, it is greatly appreciated. I'm so glad you like the ribs cooked this way.



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