Beer Brined Baby Back Ribs With Honey Bbq Sauce

"Great ribs recipe. The brine keeps the meat moist and juicy. The sauce is quite tasty as well! Recipe adapted from "Simply Perfect Grilling". Make the sauce ahead of time to save time and effort before cooking!"
photo by PalatablePastime photo by PalatablePastime
photo by PalatablePastime
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  • Prepare your ribs by rinsing them off and removing the membrane on the back (slide a sharp knife under there to loosen it, then grab it with something dry like a paper towel and pull it off).
  • You may cut your ribs into sections before brining, if desired.
  • Mix together beer, salt, brown sugar, celery seed, cayenne pepper, black pepper and liquid smoke in a saucepan.
  • Heat over low heat, stirring gently until all the salt dissolves; allow to cool.
  • Place rib sections in a large ziplock or resealable bag and pour the cooled brine over; squeeze out as much air as possible and seal the bag.
  • Allow the ribs to brine in this mixture, for 6 hours or overnight, rotating bag occasionally.
  • Prior to cooking, remove ribs from brine and pat dry; discard used brine.
  • Using a drip pan, prepare a grill for indirect cooking.
  • Place the ribs over the drip pan and grill using indirect medium heat (test by placing your hand over the heat- you should be able to keep it there for about 3 seconds).
  • Cover grill and cook for 1 1/2- 1 3/4 hours or until the ribs are tender, and the meat has pulled back from the edges of the bone slightly.
  • Add additional coals during cooking if needed.
  • Baste with honey bbq sauce during the last minutes of cooking, allowing the sauce to set.
  • To make the sauce, cook onion and garlic in oil in a small saucepan until the onions become tender.
  • Add the chili sauce, beer, honey, Worcestershire sauce and mustard to the pan, stirring to mix well.
  • Bring sauce to a boil, then lower heat and simmer for about 20 minutes, stirring occasionally, or until it is as thick as you like it.
  • Use sauce on ribs as a baste; sauce can be prepared ahead.

Questions & Replies

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  1. Daniel D.
    This was an awesome recipe. The brine flavored the ribs perfect! The barbecue sauce was an amazing flavorful topper. Will definitely be using this recipe a lot in the future
  2. joelc75
    This could very well be the best rib recipe of hell if I'm pouring out 36 ounces of beer to find out.
  3. Kit..ty Of Canada
    This is the best rib recipe I have tried. I plan on using just this recipe from now on. I am making this again today for the 4th time. I have made it with pork & beef ribs, both were fantastic. Twice I precooked the ribs slowly in the oven for 2 hrs. due to poor weather conditions. Then finished them on the grill. I highly recommend you try this recipe! Thank you Sue L. for posting it.
  4. Stacie Lora
    absolutly delicious!! Better than any ribs I've ever had. The Honey BBQ sauce was the best, me modified it a bit only using 1c due to buying to small of a bottle but it still had a little kick to it. We used the left over brine & BBQ sauce for some chicken breast the next day! Will definatly make again.
  5. Montana Heart Song
    I didn't have time to brine,so used the brine: after dry roasting 350* 4 double racks of ribs in oven with only salt & pepper for 1 hr,I poured hot brine over,and roasted in 325 oven 2 pans, 2 hrs.Poured off brine, cut ribs, very tender, added your bbq sauce to half ribs, other half as roasted in brine. 16 people praised both. When I have time I would try the grill. Thanks for posting.If you have short notice for dinner this is the way, otherwise marinate. Excellent flavor



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