Barbecue Beer Ribs Barbecue Beer Ribs

Author: Canadian Living

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.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: May 2003



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 facts Per each of 8 servings: about

  • Sodium 235 mg
  • Protein 29 g
  • Calories 521.0
  • Total fat 35 g
  • Cholesterol 137 mg
  • Saturated fat 13 g
  • Total carbohydrate 21 g


  • Iron 17.0
  • Folate 4.0
  • Calcium 7.0
  • Vitamin A 3.0
  • Vitamin C 10.0
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Barbecue Beer Ribs