Beer-Braised Sticky Ribs

Prep 15 min
Plus Cooking time: 240 minutes, Grilling Time: 10 minutes
Makes 4 servings



355-mL can
lager beer
2 tbsp
2 tbsp
racks Berkshire prok back ribs, about 1 kg


  • In a large, wide saucepan or pasta pot, stir beer with barbecue sauce, maple syrup and soy sauce. Slice pork into 3- or 4-rib portions. Immerse in beer mixture; it’s okay if they’re not completely submerged. Cover and bring to a boil over high heat, then reduce heat to medium-low. Simmer, partially covered and turning ribs occasionally, until fork tender, about 1 hour.
  • Remove ribs to a large bowl. Bring liquid in saucepan to a boil, then reduce heat to low. Simmer uncovered, stirring often, until thickened, 15 to 20 min. If making ahead, cover and refrigerate both overnight. Next day, skim fat from sauce and discard.
  • When ready to barbecue, oil grill and heat to medium. If you’ve refrigerated sauce, reheat in microwave until warm. Brush ribs with sauce. Barbecue, uncovered, 2 min. Turn and brush with sauce again. Continue grilling, turning often and brushing with sauce, until ribs are richly glazed, 8 to 10 more min. Place ribs in a large bowl and drizzle with any remaining sauce. Stir to coat. Place on a platter. Use any sauce left in bowl for dipping.

Manitoba is known for its Berkshire hogs, a breed that produces incredibly juicy, flavourful meat. Ask your butcher for some, but don’t worry if you can’t find any: Simmered in beer and maple syrup, these ribs are fantastic, no matter what type of pork you use.


Calories 337, Protein 23.2 g, Carbohydrates 18.6 g, Fat 17.8 g, Fibre 0.8 g, Sodium 1003 mg.
Recipe Collections
Latest Recipes