Beer-braised pork ribs

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Beer-braised pork ribs

Everybody loves those juicy pork ribs that are tender end nicely charred.

I am going to show you how to make the juiciest pork ribs from the grill with the help of beer. It works on any grill and even in the oven.


  • Spareribs
  • 100 grams of butter
  • 3 large white onions
  • a bulb of garlic
  • 3 twigs of lemongrass
  • a thumb-size piece of ginger
  • 1 tsp of salt
  • 3 tbsp of honey
  • 1/2 litre of beer
  • For the dry rub
  • 1 part salt
  • 1 part of paprika powder
  • 1 part of onion powder
  • 1/4 part of garlic powder

How to

  1. Trim the ribs to get rid of all the floppy bits of meat and fat.
  2. Take the membrane of the ribs by sticking a dull dinner knife between the bone and the membrane. Lift the blade until you can get a finger underneath, and then pull the membrane off the ribs.
  3. Put an oven tray on the grill that is large enough to hold the ribs. Put in the butter and let it melt over medium heat.
  4. Cut the onions into half rings. Cut the bulb of garlic into smaller pieces. Peel the ginger and cut it thin. Cut the harder ends of the lemongrass and break it to release the flavours.
  5. Ad this all to the melted butter with the salt and honey and let it cook for 10 minutes until the onion rings are soft.
  6. Lay the pork ribs, meat-side down, on top of the veggies. Pour in the beer and close off the tray with some aluminium foil.
  7. Let this simmer for about three hours until the pork ribs are tender enough. You can check this by sticking a toothpick in the meat. When it goes in and out without much resistance, it’s tender enough.
  8. Take the tray out off the grill and the ribs out of the tray.
  9. Mix up the ingredients for the dry rub and sprinkle it on both sides of the ribs.
  10. Now you grill the ribs over direct heat until you see some char.

Big thanks to Napoleon Grills for sponsoring this post.
Please return the favor by visiting their website.

BBQ gear used

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