Sticky beer-braised beef ribs

Prep 15 min
Total 2 hours 30 min
Makes 4 servings

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4 440-mL cans
dark stout, about 7 cups
3/4 cup
3/4 cup


  • PREHEAT oven to 325F. Trim silverskin membrane and excess fat off ribs. Slice into 1-rib portions. Arrange ribs, meaty-side up, in a large roasting pan. Pour in enough stout to cover ribs. Cover with foil. Bake in centre of oven until meat is fork-tender, about 2 hours. Transfer ribs to a platter. Discard liquid.
  • PREHEAT barbecue to medium-low. Stir hoisin with chili sauce in a bowl. Brush ribs with sauce. Oil grill, then barbecue ribs, with lid open, turning and basting often with sauce, until ribs are well glazed and heated through, 12 to 15 min.

No Barbecue? To finish the ribs in the oven, arrange them, meaty-side up, in a shallow roasting pan. Baste with sauce and bake, uncovered, in 350F oven for 30 min. Continue to brush with sauce every 10 min until ribs are glazed.


Calories 524, Protein 30 g, Carbohydrates 42 g, Fat 23 g, Fibre 1 g, Sodium 1208 mg.
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