Sticky beer-braised beef ribs

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15 min


2 hrs 30 min


4 servings

Sticky beer-braised beef ribs

Sticky beer-braised beef ribs recipe Photo by John Cullen

A summer grill guide isn’t complete without saucy glazed ribs—try these beer-braised back ribs at your next cookout, they’ll be a hit!


  • 2 kg beef back ribs
  • 4 440-mL cans dark stout , about 7 cups
  • 3/4 cup hoisin sauce
  • 3/4 cup Thai sweet chili sauce


  • 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.

Nutrition (per serving)

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

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.