Read reviews (13)
Rate recipe
Braised in beer with a sweet honey finish, these tender, flavor-rich ribs will be the talk of the table. Serve them with baked potatoes, green beans and a salad for a memorable meal. —Terry Serena, McMurray, Pennsylvania
See More Recipes >
Nutritional Facts 1 serving equals 971 calories, 63 g fat (23 g saturated fat), 245 mg cholesterol, 1,208 mg sodium, 43 g carbohydrate, 1 g fiber, 52 g protein.
Originally published as Honey-Beer Braised Ribs in Country Woman , pAug/Sept
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
Reviewed on Sep. 04, 2012 by Kennyb67
I made this recipe for Labor Day weekend 2012. It was my 1st ever attempt at cooking ribs. Everyone loved it, I looked like a cooking genius. The ribs were so tender and flavorful. I had to double the batch of rub and I added a tsp Cumin and a tsp of Essence of Emeril, I also added some Sweet Baby Ray's BBQ sauce during the last roasting hour. I used both country cut and regular cut ribs, ended up cooking aproximately 16 large ribs for 5 people. I had 3 ribs remaining for leftovers; which by the way were just as good and tender the next day. Whoever submitted this recipe, Thank You very much for this recipe, I will most definetly make again soon.
Reviewed on Sep. 02, 2012 by lahupe
This recipe was excellent. I made them exactly as written and the meat was so flavorful and very moist. My husband loved them and I loved them. This is a keeper for my recipe collection.
Reviewed on Aug. 31, 2012 by zucchini lady
I used country style ribs and they were wonderful...will be in my "favorite" receipes for future use...great company meal.
Reviewed on Aug. 29, 2012 by moni2
Hi, This looked so good when I read this am. so now as we speak it is marinating for supper tonite. Gave it a 4 based on the sauce flavor alone. could go higher after cooking. To all the crusaders out there! You may have good intentions( or you could just be plain nasty ) please go away to another site. This is for people who like to cook and eat. Sometimes we overindulge and sometimes use moderation. We are adults and don't need petty remarks on this site. Please go away. Also camping this weekend and will make up a roaster of this using riblets and chicken wings for Saturday nite. Expect a big hit on this.
Reviewed on Aug. 29, 2012 by John_Kim
Reviewing recipe, I found this one worth trying. Nutritional facts lead me to believe that this tasty rib is to be eaten with moderation, but flavor is written all over it. I copied it to a word document and printed out for my recipe book.
Reviewed on Aug. 29, 2012 by ruthannemarv
This is Super and I delight in Cooking for OTHERS thats the whole Idea I just have i rib for myself and a Big Salad I am on a ZONE diet you cannot b eat it xxxx Ruth
Reviewed on Aug. 29, 2012 by Bleugerman
This is an awesome recipe. My entire family loves it. I did cook it for less time than called for.
Reviewed on Aug. 29, 2012 by RedRain
Now...the recipe calls for far too long a cooking time! Your ribs will be as dry as can be & ruined. Bring ingredients for sauce to a boil & set aside. Cook ribs in micro 10 minutes. Pour off all fat & transfer ribs to grill. Cook on medium about 30-45 minutes, basting w/sauce every 10 minutes. Fantastic!
Reviewed on Aug. 29, 2012 by Susie77
I may try the recipe but will find ways to lighten it up: reducing the brown sugar, putting the ribs on a rack so they are not swimming in fat, using "light" beer, minimal application of the prepared BBQ sauce.
Reviewed on Aug. 29, 2012 by lucysue12
There is sugar free sauce that you could have used. I use it all the time. It's called Guy's and it's made in Ohio. You need to try it.
Reviewed on Aug. 29, 2012 by br52
A whole pound per person includes bones. That makes the edible meat portion a lot smaller. Wonderful recipe, have tried it in the past, will definitely make again.
Reviewed on Aug. 29, 2012 by fredaevans
This is quite tasty. As the sauce is put on from the 'git-go' you don't want to force the cooking temperature. Longer, and lower, is better.
Reviewed on Aug. 29, 2012 by sdipiazza
They are allowing a whole pound of meat per person. Half of that would be more than sufficient. The recipe sounds delicious. I am going to try it but lighten it up a bit.
Our 10 most popular recipes for the month delivered right to your inbox!
© Reiman Media Group, LLC., 2013