Honey-Beer Braised Ribs Recipe
- 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
- 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.
1 serving: 971 calories, 63g fat (23g saturated fat), 245mg cholesterol, 1208mg sodium, 43g carbohydrate (41g sugars, 1g fiber), 52g protein
Reviews for Honey-Beer Braised Ribs
"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!"
"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."
"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."
"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."
"I used country style ribs and they were wonderful...will be in my "favorite" receipes for future use...great company meal."
"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."
"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."
"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"
"This is an awesome recipe. My entire family loves it. I did cook it for less time than called for."
"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!"
"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."
"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."
"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."
"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."
"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."