If you’re looking for a way to make beer ribs incredibly tender and flavorful, this recipe is just what you need.
The slow cooking together with the beer and aromatics transforms the meat, making it so soft it falls off the bone with a simple fork touch.
It’s a rustic dish, perfect for a dinner with friends or Sunday lunch, that will let you serve a chef-worthy result with very little effort. Get ready, because the aroma that will fill the kitchen will be irresistible.
I give you the 3 cooking methods — oven, barbecue, and electric grill — so you can decide how you want to cook them. Please, let me know how it goes!
Below, as always, I leave you some other recipes to always prepare perfect pork ribs, then let’s go under the photo to discover how to prepare the Beer Ribs 😉
See you soon with the next recipe, Ana Amalia!
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Cooking time: 1 Hour
- Portions: 4 Servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to prepare Beer Ribs
- 2.2 lbs pork ribs
- 1.25 cups amber beer (or light)
- 3 cloves garlic
- 1 lemon (zest and juice)
- 1 sprig rosemary
- 1 tablespoon black pepper (whole)
- to taste extra virgin olive oil
- to taste coarse salt
How to prepare Beer Ribs
Preparing the aromatics: Start by preparing the aromatic mix that will give character to the meat: peel the garlic cloves and chop them finely together with the rosemary needles.
In a small bowl, mix this mince with the grated lemon zest (taking care not to include the white pith, which is bitter) and the whole black pepper.
Seasoning the meat: Take a baking tray large enough to hold the ribs without overlapping too much. Place the meat on it and spread the garlic and rosemary mix evenly over each piece, gently massaging with your hands to make the flavors stick.
Add a handful of coarse salt and a drizzle of extra virgin olive oil.
Quick marinade: Pour the lemon juice over the ribs and, finally, drizzle everything with the beer. The beer not only adds flavor but also helps keep the meat moist during cooking, making it very tender.
If you’re in a hurry, let them marinate for 30 minutes, otherwise 2 to 4 hours would be perfect. Remember that if it’s warm, the marinade should take place in the refrigerator.
Oven cooking: Preheat the oven to 356°F (conventional). Put the tray in the oven and let cook for about 35 minutes.
During this time the liquids will start to reduce, creating a tasty cooking jus.
Turn and finish: After the first 35 minutes, briefly remove the tray and, using kitchen tongs, turn each rib.
If you see that the pan juices have dried out too much, you can add a splash of water or a little more beer.
Return to the oven for another 25-30 minutes, or until the meat is nicely browned and tender.
The secret for the barbecue is not to burn the outside while leaving the inside raw. The beer here will serve as a liquid seasoning to keep the meat juicy.
Advance marinating: In a large bowl, combine the ribs with the garlic, rosemary, pepper, lemon zest and half of the beer. Let rest in the refrigerator for at least 30 minutes (an hour is better).Preparing the grill: Prepare the barbecue for medium-high heat cooking.
Initial sear: Drain the ribs from the marinade and place them on the grate. Sear well on all sides for about 5-10 minutes, until nicely colored.
Beer glazing: Move the ribs to a part of the grill with less heat (indirect cooking). Brush them frequently with the remaining beer and lemon juice every 10 minutes.
Finish: Continue cooking for another 30-40 minutes with the lid closed if possible. They will be ready when the meat starts to pull back slightly from the bones.The electric grill is very convenient, but requires attention because the heat is very steady and close to the meat.
Dry flavoring: In this case, rub the ribs only with the garlic, rosemary, salt and pepper mix. Do not add beer directly to the hot plate to avoid splatters or too much smoke.
Heating: Turn the grill to maximum power. When it’s very hot, place the ribs on it.Searing: Grill the ribs for about 15-20 minutes, turning often on each side to obtain even cooking.
Controlled deglazing: When the ribs are almost cooked and well browned, lower the temperature slightly (if your grill allows).
Pour very little beer at a time directly onto the meat or use a spray bottle.
This will create an aromatic steam that will finish cooking without extinguishing the grill’s heating element.
Beer Ribs storage
Beer ribs keep in the refrigerator for 3 days when stored in an airtight container.
You can freeze the beer ribs; before consuming, move them to the refrigerator the night before and then reheat them in the oven for 15 minutes, although they are also delicious at room temperature.
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Frequently Asked Questions
Which type of beer is best to use?
The choice of beer greatly affects the final taste. A light beer (Lager or Pils) gives a more delicate and fresh flavor, perfect for those who don’t like very strong tastes. If you prefer a more pronounced, malty aroma with a hint of bitterness, an amber or dark beer will give the meat a deeper color and more complex flavor.
Can I prepare the ribs in advance?
Yes, you can cook them a few hours in advance and reheat them when serving. The advice is to keep them in their cooking juices covered with aluminum foil so they don’t dry out. Reheat them in the oven at low temperature (about 284°F) or in a covered pan adding a splash of beer or water to revive the sauce.
How can I replace the lemon?
Certainly. If you prefer a less citrusy note, you can replace the lemon juice with a tablespoon of apple cider vinegar or white wine vinegar. Acidity is fundamental because it helps balance the fatty part of the pork and tenderize the fibers.
If I don’t want to use garlic, what can I do?
If garlic is not to your liking, you can replace it with finely chopped shallot or red onion, which will give a sweeter note to the cooking base without weighing down the dish.
