Tested till perfect Stout-Glazed Beef Ribs
Stout-Glazed Beef Ribs
Photography by Ryan Brook

Stout-Glazed Beef Ribs

Beer and ribs are such a match that you'll have everyone asking for more. Pork ribs would make a delicious alternative – just cut them into two-rib portions and add one hour to the braising time.

By Amanda Barnier and The Test Kitchen

Source: Canadian Living Magazine: June 2012

Recipe4 out of 5 based on 25 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 40 minutes
  • Total time 2 hours
  • Portion size 4


  • 4-1/2 lb 4-1/2lbbeef back ribs, cut in 1-rib portions
  • 1/2 tsp 1/2tspsalt
  • 1/2 tsp 1/2tsppepper
  • 2 bottles (341 mL each) 2bottles (341 mL each)Stout beer
  • 1 1oniononions, sliced
  • 3 3cloves garlic, sliced
  • 1/2 cup 1/2cuppacked brown sugar
  • 1/4 cup 1/4cuptomato paste
  • 3 tbsp 3tbspdrained prepared horseradish
  • 2 tbsp 2tbspDijon mustard
  • 1 tbsp 1tbspWorcestershire sauce
To change the number of servings, enter the number, then press "calculate". or reset


Rub meat of ribs with salt and pepper; place, meaty side down, in roasting pan. Add stout, onion and garlic; cover and braise in 325ºF (160ºC) oven until easily pierced, 1-1/4 hours.

Transfer ribs to plate. Skim fat from braising liquid; strain, discarding onions. Pour 1-1/2 cups braising liquid into saucepan; whisk in brown sugar, tomato paste, horseradish, mustard and Worcestershire sauce. Bring to boil over medium-high heat, whisking frequently; cook until thickened and reduced to 1 cup, about 15 minutes.

Place ribs on greased grill over medium-high heat; close lid and grill, basting with sauce every few minutes, until caramelized, 12 to 15 minutes.

Nutritional Information Per serving: about

cal 484 pro 31g total fat 22g sat. fat 10g
carb 38g dietary fibre 1g sugar 30g chol 75mg
sodium 473mg potassium 728mg

% RDI:

calcium 7 iron 27 vit A 2 vit C 12
folate 11
All rights reserved. TVA Group Inc. 2015