The Recipes

Beer-Braised Ribs

In no way shape or form will I ever be a grill or pit master.  However, I love ribs.  Of course, I want them to be properly prepared!  You can do a variety of spice rubs, but I decided to soak these bad boys in a beer jacuzzi and then cook them quickly on a grill pan inside.  It's a good thing I dismantled the smoke detectors in my apartment when I first moved in (shhh... don't tell).

Beer-braised Ribs


- 1/2 rack of baby back ribs
- 1 bottle of beer; I used a winter lager
- 1-2 c. chicken stock
- 1 celery rib, roughly chopped
- 1 carrot, roughly chopped
- 1 small yellow onion, 1/2 finely diced
- 1 bay leaf
- 1/2 c. ketchup
- 1 large garlic clove, minced
- 1 tsp. Worstershire
- 1 T. apple cider vinegar
- 1/4 c. brown sugar
- 1 T. dijon mustard
- 1 T. molasses
- 1 tsp. ancho chile powder
- salt
- pepper
- olive oil
- 1 green onion, diced for garnish

In a large pot, combine the beer, stock, celery rib, carrot, bay leaf, and the full half of the onion.  Season with salt and pepper and slide the ribs into the liquid.  Bring to a simmer, partially cover, and let the ribs cook for 1 1/2 hours.

After about 45 minutes, heat 1 T. of olive oil in a small pot.  Add the remaining onion, season with salt, and let it sweat for 4-5 minutes.  Stir in the garlic, then add in the ketchup, Worstershire, vinegar, sugar, mustard, molasses, and chile powder.  Season with salt and pepper and let it simmer for 45 minutes.  Let it cool slightly, transfer to a blender, and puree.

Heat a grill pan.  Drizzle lightly with oil or spray with cooking spray.  Remove the ribs from the poaching liquid and season with salt and pepper.  Spread some of the bbq sauce over both sides of the ribs.  Grill for 5-6 minutes per side, adding more sauce to the top side of the ribs.

Plate the ribs, cutting apart if you would like, and garnish with the green onion.