Honey-Beer Braised Ribs Recipe
Honey-Beer Braised Ribs Recipe photo by Taste of Home

Honey-Beer Braised Ribs Recipe

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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
TOTAL TIME: Prep: 3-1/2 hours Grill: 10 min.
MAKES:6 servings
TOTAL TIME: Prep: 3-1/2 hours Grill: 10 min.
MAKES: 6 servings


  • 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) barbecue sauce

Nutritional Facts

1 serving: 971 calories, 63g fat (23g saturated fat), 245mg cholesterol, 1208mg sodium, 43g carbohydrate (41g sugars, 1g fiber), 52g protein


  1. 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.
  2. Cover tightly with foil and bake at 325° for 1 hour. Reduce heat to 250°; bake 2 hours longer or until tender.
  3. 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.
Originally published as Honey-Beer Braised Ribs in Country Woman 2012, pAug/Sept

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Reviewed Dec. 29, 2013

"I have made these twice now - my son loves these ribs - and he never eats ribs! A very good fall off the bone recipe. My husband & I also love them!"

Reviewed Jul. 17, 2013

"Excellent! Thanks Taste of Home. Love your recipes. You are awesome! I know when I try a Taste of Home recipe it is a sure thing-- not a gamble."

Reviewed Sep. 4, 2012

"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 Sep. 2, 2012

"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 Aug. 31, 2012

"I used country style ribs and they were wonderful...will be in my "favorite" receipes for future use...great company meal."

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