Beer-B-Q ribs

Cherry beer adds tang, fruitiness, and maltiness to this sauce – great on pulled pork, bacon sarnies, or these slow-cooked, fall-apart ribs

Time : 2 Hours 30 Minutes Serves 3-4


  • baby back pork ribs 2 racks
  • kriek lambic (Belgian cherry beer, such as Lindemans or Boon) 375ml bottle


  • tomato ketchup 200g
  • cider vinegar 50ml
  • soft light brown sugar 40g
  • Kriek lambic 150ml
  • garlic granules 1 tsp
  • white pepper a pinch
  • ground allspice a pinch
  • Worcestershire sauce 2 tbsp


  • Step 1Heat the oven to 160C/fan 140C/gas 3. Put the ribs into a deep roasting tin in which they fit snugly in a single layer, and pour over the beer. Top up with water (about 1 litre) until the ribs are just covered, and cover the tray tightly with foil. Cook for 2 hours until tender, but the meat still holds to the bone.
  • STEP 2Put the sauce ingredients in a pan and simmer for 15-20 minutes until thickened. Remove from the heat.
  • STEP 3Drain the cooked ribs and put meat-side up onto a shallow tray. Brush liberally on both sides with ¾ of the sauce. Turn up the oven to 240C/fan 220C/gas 9 and cook the ribs for 15-20 minutes or until sticky and glazed. Serve with the remaining Beer-B-Q sauce for dunking.

Nutritional Information

Kcals322 / Fat14.7g / Saturates4g / Carbs29.6g / Sugars28.3g / Fibre1.2g / Protein14.8g / Salt1.4g

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