Select Category

Beer Braised Ribs

Beer Braised Ribs

  • Print


  • 1 rack Pork loin back ribs, around 3 pounds
  • Salt
  • Ground black pepper
  • 2 tbsp Vegetable oil
  • 10 Allspice berries
  • 2 or 3 3-inch Cinnamon sticks
  • 10 nickel-sized slices Unpeeled fresh ginger, or 1 tablespoon ground ginger
  • 5 Dried red chilies, or tsp of cayenne
  • 5 cloves Garlic, lightly smashed
  • 1 bottle Dark beer, like Guinness


  1. Preheat oven to 300F.
  2. Split the rib rack into two pieces and season liberally with salt and pepper.
  3. Heat oil over medium-heat heat in a deep ovenproof skillet. Once oil shimmers, sear meat on both sides until nicely browned, turning as necessary.
  4. Stir in the allspice, cinnamon, ginger, chilies and garlic. Add beer and bring to a boil. Cover pan and put it in the hot oven and cook until meat is tender, about 1 hour.
  5. Remove ribs from the oven and turn on the broiler.
  6. Drain the ribs, pouring liquid into a pot, and season with salt and pepper. Broil on both sides until brown and crisp, about 1 to 2 minutes.
  7. Skim the fat off the cooking liquid and, bring to a boil for a few minutes then use as sauce for the ribs.


Recipe adapted from