Recipe courtesy of Gourmet Magazine

Beer Ribs

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  • Total: 5 hr 15 min
  • Prep: 2 hr 15 min
  • Cook: 3 hr
  • Yield: 6 servings
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1/3 cup dark beer

1/3 cup soy sauce

1/3 cup Dijon mustard

1/4 cup firmly packed dark brown sugar

1 onion, minced

1 teaspoon Worcestershire sauce

2 pounds lean pork spareribs, trimmed of excess fat and halved crosswise by butcher


  1. In a large bowl combine well all the ingredients except the spareribs. In a kettle cover the spareribs with salted water. Bring them to a boil and simmer, skimming the froth, for 20 minutes. Drain and rinse briefly under cold water.
  2. Cut the ribs into 1-rib sections and add to the bowl of marinade, stirring to coat well. Let the ribs marinate, covered, at room temperature, stirring occasionally, for 2 hours. Alternatively, chill them covered, overnight. Preheat oven to 350 degrees.
  3. Arrange the ribs meaty side up in 1 layer in lightly oiled baking pans and brush with some marinade. Bake them in the middle of the oven, turning and basting occasionally, for 1 hour, or until tender and glazed.
  4. The ribs can be baked 1 day ahead and kept refrigerated, covered. Reheat in baking pan in preheated 350 degree oven for 10 to 15 minutes, or until heated through. Serve warm or at room temperature.