Irish Beer Braised Baby Back Ribs Recipes

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IRISH BEER BRAISED BABY BACK RIBS



IRISH BEER BRAISED BABY BACK RIBS image

I decided to cook these ribs in my Counter Top Roaster for this past holiday. I used smoked salt and liquid smoke to give the ribs that out door smoked flavor. Using your counter top Roaster is a great way to cook ribs and other items without heating up the entire house. My husband loves Baby Back Ribs, and I decided to infuse...

Provided by Rose Mary Mogan

Categories     Ribs

Time 6h40m

Number Of Ingredients 10

2 slabs baby back ribs,( about 5 lbs.)
2 Tbsp granulated garlic
2 Tbsp smoked paprika
1 1/2 Tbsp smoked alderwood salt
1 Tbsp coarse black pepper
3 Tbsp brown sugar, firmly packed
1/2 tsp red pepper flakes
2 Tbsp dried chive or parsley flakes
1/2 c hickory smoked all natural seasoning
2 can(s) guiness irish stout beer (14.9 oz ea.)

Steps:

  • 1. Remove the silver skin from the back side of the ribs. By using a sharp knife, place the tip of the knife near the outer edge of the bone, and lift the membrane carefully and pull to remove. This allows the spices to penetrate the ribs, and the ribs to get very tender during the cooking process.
  • 2. Combine all the spices in a small bowl, then pour into a food processor and blend together, then season the ribs liberally on both sides. Allow to marinate at least an hour or two, but preferably over night., so that the spices can penetrate the ribs. If refrigerated over night, allow ribs to come to room temperature for at least an hour or so before placing in the roaster.
  • 3. Brush both sides of ribs liberally with the liquid smoke. Using about 1/4 cup per each slab of rib
  • 4. Follow manufacture's direction to preheat roaster. I preheated @ 325 degrees F.While roaster is preheating. Add in the rack Spray rack with non stick cooking spray. Then pour in the 2 cans of beer. This will create moisture while the ribs are cooking and prevent them from becoming dry during the cooking process. The beer should always be BELOW the bottom of the rack.
  • 5. Place each slab of ribs on the rack with the top side facing up. Add the lid and allow to cook for about 4 hours or until ribs are tender. Check periodically to make sure there is still liquid in the bottom of the roaster. May add additional Beer or water or other liquid of choice if needed.
  • 6. Once fully cooked brush ribs on both sides with your favorite Barbeque Sauce. I used Sweet Baby Rays. Allow to continue cooking for 10 to 15 additional minutes if desired, before serving.

STOUT BEER BRAISED SHORT RIBS



Stout Beer Braised Short Ribs image

Provided by Olivia's Cuisine

Time 3h30m

Number Of Ingredients 16

4 pounds bone-in beef short ribs, cut crosswise into 2-inch pieces
Salt and freshly ground pepper
2 tablespoons vegetable oil
1 large onion, chopped
4 garlic cloves, minced
1 leek, white and light green parts only, chopped
2 medium carrots, peeled and chopped
2 celery stalks, chopped
1 tablespoon all purpose flour
2 cups stout beer
3 cups beef broth
2 tablespoons brown sugar
5 sprigs thyme
2 bay leaves
1 tablespoon Dijon mustard
Chopped parsley to taste

Steps:

  • Preheat oven to 300 degrees.
  • Pat the short ribs dry with a paper towel and season generously with salt and pepper. Heat the oil in a large Dutch oven, over medium high heat. Brown the short ribs on all sides, about 2-3 minutes per side, working in batches if necessary. Remove browned short ribs to a plate and discard most of the fat, leaving about 2 tablespoons in the pot.
  • Lower the heat to medium and add the onions, garlic, carrots, celery and leek. Cook for about 5 minutes, stirring occasionally, until softened and fragrant. Add the flour and cook, stirring constantly, until well combined.
  • Add the beer and beef broth and, using a wooden spoon, scrape all the brown bits from the bottom of the pot. Then, stir in the brown sugar, bay leaves and thyme sprigs. Add the short ribs and bring to a boil. Once boiling, cover and transfer to the oven.
  • Cook until the short ribs are very tender, about 3 hours.
  • Option #1 - Serve same day. Remove pot from the oven and carefully scoop out the ribs from the pot. Remove the bones and tendons, being careful not to shred the meat. Reserve. Strain the liquid through a fine-meshed sieve into a clean saucepan. Stir in the mustard and cook the sauce until it's reduced to a consistency thick enough to coat the back of a spoon, removing the excess fat as it rises to the surface. Season sauce to taste with salt and pepper. If the short ribs have cooled, you can add them to the sauce to reheat them.
  • Option #2 - Make one day ahead. Remove pot from the oven and let it cool to room temperature. Carefully remove ribs from the liquid and remove bones and tendons, being careful not to shred the meat. Strain the liquid through a fine-meshed sieve, getting rid of the veggies. Return the short ribs to the sauce and refrigerate overnight. The next day, the fat will have solidified on the surface. Remove it and discard. Remove the ribs and heat the sauce. Then, run the sauce through a fine-meshed sieve again, into a clean saucepan. Stir in the mustard and cook the sauce until it's reduced to a thick consistency. Season sauce to taste with salt and pepper. Add the short ribs to the pan to reheat.
  • Serve, garnished with chopped parsley or thyme sprigs.

BEER-BRAISED RIBS WITH CLAMS



Beer-Braised Ribs With Clams image

Provided by Food Network Kitchen

Time 2h40m

Yield 6 servings

Number Of Ingredients 16

2 racks baby back pork ribs (about 2 pounds total)
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
2 stalks celery, chopped
2 carrots, chopped
1 small onion, chopped
4 cloves garlic (2 chopped, 2 smashed)
1 tablespoon tomato paste
1 12-ounce bottle amber beer
1 bay leaf
2 cups low-sodium chicken broth
1 pound baby new potatoes
1 medium tomato, chopped
4 dozen littleneck clams, scrubbed
1 cup chopped fresh parsley
Juice of 1/2 lemon, plus wedges for serving

Steps:

  • Preheat the oven to 325 degrees F. Put the rib racks on a work surface bone-side up. Slip a knife between the bone and membrane, then pull off the membrane. Cut each rack of ribs in half; season evenly with 1 teaspoon salt and 1/2 teaspoon pepper. Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the ribs, bone-side up, and sear until brown, about 5 minutes. Remove and set aside.
  • Lower the heat to medium, add the celery, carrots and onion and cook, stirring, 5 minutes. Stir in the chopped garlic and tomato paste; cook 2 minutes. Add the beer and bay leaf, bring to a simmer and cook until reduced by half, about 5 minutes. Return the ribs to the pot, add the chicken broth and bring to a simmer. Trim a piece of parchment paper to fit the pot, then place directly on top of the ribs and cover with a lid. Transfer to the oven and braise 1 hour, then remove the lid and parchment. Continue braising until the ribs are tender, 45 minutes to 1 hour more.
  • Meanwhile, put the potatoes in a saucepan and cover with water by 1 inch. Bring to a boil and cook until tender, 15 minutes; drain.
  • Remove the rib racks from the pot; let cool slightly, then cut into the ribs. Strain the cooking liquid, discarding the solids; skim off some fat. Return the liquid to the pot.
  • Add the smashed garlic and tomato to the pot and bring to a simmer over medium-high heat. Add the clams, cover and cook until some just open, 5 minutes. Add the potatoes and ribs, cover and cook until all the clams open, 10 to 15 more minutes (discard any unopened clams). Stir in the parsley and lemon juice. Serve with lemon wedges.

BEER-BRAISED SHORT RIBS



Beer-Braised Short Ribs image

I've yet to meet a man-Texan or otherwise-who can resist these meltingly tender short ribs. (Most women can't either, but they tend not to eat as many.) Serve them over a pile of creamy cornmeal mush and you'll have a party full of satisfied customers. At one gathering, I asked a group of guys how many ribs they thought they'd eat. The majority estimated that three would be plenty. They changed their tunes after taking a few bites and revised the number upward to four or five-and they kept their word. Short ribs come in varying sizes, so I figure about a pound per person, especially if my guest list includes a bunch of guys with big appetites.

Yield serves 8

Number Of Ingredients 17

2 tablespoons olive oil
8 pounds beef short ribs
Kosher salt and freshly ground black pepper
6 slices applewood-smoked bacon
3 cups coarsely chopped yellow onion
10 cloves crushed garlic
3 (12-ounce) bottles Shiner Bock or other dark beer
1/4 cup reduced-sodium soy sauce
2 tablespoons balsamic vinegar
4 tablespoons Worcestershire sauce
12 medium carrots, coarsely chopped
1 cup tawny port
6 cups whole milk, or more
2 cups fine-grained cornmeal or polenta
1/2 cup (1 stick) unsalted butter
1 1/2 teaspoons kosher salt
1 cup freshly grated Parmesan cheese (about 4 ounces)

Steps:

  • Preheat the oven to 325°F. Set a large Dutch oven over medium-high heat; add the olive oil. While the pot is heating, season the short ribs on all sides with salt and pepper. Brown the short ribs over medium-high heat in batches with ample room between them so they brown, not steam (if they start to burn, decrease the heat a little), 2 to 3 minutes per side. Remove from the pot and reserve on a plate.
  • In the same pot used to brown the ribs, sauté the bacon and onion over medium heat until the onion is soft, about 3 minutes; add the garlic and sauté 1 minute more. Stir in the beer, soy sauce, vinegar, and Worcestershire. Return the browned ribs to the pot, cover, and cook in the oven for 3 hours. Remove the pot from the oven and stir in the carrots and port. Cook until the meat is tender and just about falling off the bone, another 1 1/2 to 2 hours, for a total cooking time of 4 1/2 to 5 hours. After 4 hours of braising, stick a knife in the thickest rib; if the meat is still firm, continue cooking. Remove the pot from the oven; pour the liquid into a large glass measuring cup and let it sit until the fat rises to the top, about 15 minutes. Pour off the fat and return the liquid to the cooking pot.
  • TO MAKE THE CORNMEAL MUSH: Heat the milk until steaming in a large, heavy saucepan set over medium heat. Slowly pour in the polenta, whisking constantly. Turn the heat to low and continue whisking for 10 to 15 minutes until the mixture thickens. If it seems hard to whisk, thin with an additional 1/4 cup of milk. The cornmeal should be on the loose side. Whisk in the butter, salt, and Parmesan. Serve immediately topped with short ribs.
  • The short ribs can be made a day ahead, refrigerated, and reheated just before serving. The cornmeal can be made an hour or so before serving. Reheat over medium heat; add milk in 1/4-cup increments until the mixture is creamy and smooth.

BEER BRAISED BABY BACK RIBS - RICE COOKER



Beer Braised Baby Back Ribs - Rice Cooker image

I found this recipe in the HSN cookbook. Debra Murray is the author. These are so tender that the meat falls off the bone.

Provided by accoty

Categories     Meat

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 6

1 baby back rib rack (cut in 4 pieces)
1 teaspoon seasoning salt (if you do not have a favorite seasoning salt, you can blend in equal proportion salt, pepper, and pa)
1 tablespoon olive oil (optional)
12 ounces beer
1 cup stock
1 1/2 cups barbecue sauce

Steps:

  • Wash and pat dry the slap of ribs. Season ribs with salt rub.
  • Turn rice cooker to cook and add oil. When hot add ribs and brown on meat side.
  • Add beer, stock, and barbecue sauce. Press cook and let cook for 1 hour.
  • Serving Ideas : Place steamer basket on top for the last ten minutes with 4 ears of corn.

BEER RIBS



Beer Ribs image

Beer isn't just for drinking. Here, it's drizzled on top of the ribs to help the meat break down as it cooks low and slow in an oven. It's also the star ingredient in the barbecue sauce that glazes these super tender ribs that are finished off on a grill for a slightly smoky flavor.

Provided by Eddie Jackson

Categories     main-dish

Time 9h10m

Yield 4 to 6 servings

Number Of Ingredients 16

2 tablespoons light brown sugar
2 tablespoons smoked paprika
1 tablespoon celery salt
1 tablespoon garlic powder
1 tablespoon onion powder
1/4 teaspoon ground allspice
Kosher salt and freshly ground black pepper
Two 1 1/2-pound racks baby back ribs
One 12-ounce bottle bock-style or dark beer
1 small shallot, minced
1/2 cup ketchup
1/4 cup molasses
2 tablespoons whole-grain mustard
1 tablespoon chipotle in adobo sauce plus 1 tablespoon chopped chipotle
1 tablespoon sherry vinegar
Vegetable oil, for the grill grates

Steps:

  • Combine the light brown sugar, smoked paprika, celery salt, garlic powder, onion powder, allspice, 2 tablespoons salt and a generous amount of pepper in a small bowl. Rub the mixture on both sides of the rib racks.
  • Wrap each rib rack in 3 pieces of aluminum foil and refrigerate for 6 hours and up to overnight.
  • Preheat the oven to 300 degrees F. Place the ribs side-by-side on a baking sheet. Unwrap the foil slightly, pour 2 tablespoons beer over each rib rack and then seal the foil tightly. Bake until the ribs are tender, and the meat can easily be pierced and pulled away with a fork, about 2 hours 30 minutes. Let cool, uncovered, until warm, about 20 minutes. Alternatively, cover and refrigerate for up to 1 day.
  • Put the shallots and remaining beer in a small saucepan and bring to a boil over high heat. Boil until the beer reduces to 1/4 cup, about 10 minutes. Whisk in the ketchup, molasses, whole-grain mustard, chipotle in adobo sauce, chopped chipotle and sherry vinegar. Reduce the heat to medium-low and let simmer, stirring occasionally, until the sauce thickens slightly and reduces to about 1 1/4 cups, 8 to 10 minutes.
  • Prepare a grill or large grill pan for medium-high heat. Clean and oil the grill grates.
  • Brush the top of each rack of ribs with 1/4 cup of the barbecue sauce. Working in batches as needed, grill, sauce-side down, until browned and slightly charred, about 4 minutes. Cut the ribs between the bones, slather with the remaining 1 cup of sauce and serve.

BEER BRINED BABY BACK RIBS WITH HONEY BBQ SAUCE



Beer Brined Baby Back Ribs With Honey Bbq Sauce image

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!

Provided by PalatablePastime

Categories     Pork

Time 8h

Yield 4-6 serving(s)

Number Of Ingredients 16

4 lbs pork baby back ribs
36 ounces beer
3 tablespoons kosher salt
3 tablespoons packed brown sugar
1 tablespoon celery seed
1 tablespoon cayenne pepper
1 1/2 teaspoons black pepper
1 teaspoon liquid smoke (optional)
2/3 cup finely chopped onion
2 -3 cloves garlic, minced
2 tablespoons oil
1 1/2 cups Heinz Chili Sauce
1 cup beer
1/2 cup honey
1/4 cup Worcestershire sauce
2 tablespoons prepared yellow mustard

Steps:

  • 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.

HONEY-BEER BRAISED RIBS



Honey-Beer Braised Ribs image

Braised in beer with a sweet honey finish, these tender, flavor-rich ribs will be the talk of the table. Serve them with baked potatoes, green beans and a salad for a memorable meal. -Terry Serena, McMurray, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 3h40m

Yield 6 servings.

Number Of Ingredients 8

1/2 cup packed brown sugar
1 teaspoon pepper
3/4 teaspoon salt
6 pounds pork baby back ribs
1/4 cup honey
1 bottle (12 ounces) dark beer or beef broth
1/4 cup cider vinegar
1 bottle (18 ounces) barbecue sauce

Steps:

  • Combine the brown sugar, pepper and salt; rub over ribs. Place ribs bone side down on a rack in a large shallow roasting pan. Drizzle with honey. Combine beer and vinegar; pour around ribs. Spoon some of the beer mixture over ribs., Cover tightly with foil and bake at 325° for 1 hour. Reduce heat to 250°; bake 2 hours longer or until tender., Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Drain ribs. Grill, covered, over medium heat for 10-15 minutes or until browned, turning and basting occasionally with barbecue sauce. Serve with remaining barbecue sauce.

Nutrition Facts : Calories 971 calories, Fat 63g fat (23g saturated fat), Cholesterol 245mg cholesterol, Sodium 1208mg sodium, Carbohydrate 43g carbohydrate (41g sugars, Fiber 1g fiber), Protein 52g protein.

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