Tested till perfect Barbecue Beer Ribs

Barbecue Beer Ribs

Any brown ale will do for this marinade, but dry stout has a wonderful toasty, coffeelike flavour that lends itself well to the grill. Serve with grilled potato wedges and corn.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: May 2003

Recipe5 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6 to 8


  • 3 racks 3rackspork back ribs, (about 5 lb/2.2 kg total)
  • 1-1/2 cups 1-1/2cupsdry stout ale or dark ale
  • 1 1oniononions, grated
  • 1 1garlic clovegarlic cloves, minced
  • 1 tsp 1tspWorcestershire sauce
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tspground cloves
  • 1/4 tsp 1/4tsphot pepper sauce
  • 2/3 cups 2/3cupschopped pitted datedates
  • 1/3 cup 1/3cuptomato paste
  • 2 tbsp 2tbsppacked brown sugar
  • 2 tbsp 2tbspwhite wine vinegar
  • 1 tbsp 1tbspDijon mustard
  • 1 tbsp 1tbspfancy molasses
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Trim excess fat from ribs; remove membrane from underside if attached. Place ribs in large shallow dish. In bowl, combine stout, onion, garlic, Worcestershire sauce, salt, cloves and hot pepper sauce; pour over ribs. Cover and refrigerate for at least 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)

Reserving marinade, remove ribs and pat dry. Place on greased grill over medium-low heat; close lid and cook, turning 4 times, until tender, 1-1/2 to 2 hours.

Meanwhile, in saucepan, combine reserved marinade, dates, tomato paste, brown sugar, vinegar, mustard and molasses; bring to boil. Boil, stirring occasionally, until reduced to 2 cups (500 mL), about 10 minutes.

Brush both sides of ribs with sauce. Increase heat to medium-high; close lid and cook, turning once, until glazed and golden, about 15 minutes. Cut between ribs into serving-size portions to serve.

Nutritional Information Per each of 8 servings: about

cal 521 pro 29g total fat 35g sat. fat 13g
carb 21g fibre 2g chol 137mg sodium 235mg

% RDI:

calcium 7 iron 17 vit A 3 vit C 10
folate 4
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