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Honey-Beer Braised Ribs Recipe

Honey-Beer Braised Ribs Recipe photo by Taste of Home

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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

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Honey-Beer Braised Ribs Recipe

Prep: 3-1/2 hours Grill: 10 min.

Yield: 6 Servings

210 10 220

Ingredients

1/2 cup packed brown sugar
1 teaspoon pepper
3/4 teaspoon salt
6 pounds pork baby back ribs
1/4 cup honey
1 bottle (12 ounces) dark beer or beef broth
1/4 cup cider vinegar
1 bottle (18 ounces) KC Masterpiece®

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Bold BBQ Sauce

KC Masterpiece Original BBQ Sauce is great with all types of meat and in favorite sides like beans, casseroles and more.

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Directions

Combine the brown sugar, pepper and salt; rub over ribs. Place ribs bone side down on a rack in a large shallow roasting pan. Drizzle with honey. Combine beer and vinegar; pour around ribs. Spoon some of the beer mixture over ribs.
Cover tightly with foil and bake at 325° for 1 hour. Reduce heat to 250°; bake 2 hours longer or until tender.
Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Drain ribs. Grill, covered, over medium heat for 10-15 minutes or until browned, turning and basting occasionally with barbecue sauce. Serve with remaining barbecue sauce. Yield: 6 servings.

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

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Honey-Beer Braised Ribs

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(11-13) of 13 reviews

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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.

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