Beer Ribs Recipes

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BARBECUED RIBS WITH BEER



Barbecued Ribs with Beer image

These ribs are so simple to make, you will want to make them often. They always are juicy and have a wonderful taste. -Catherine Santich, Alamo, California

Provided by Taste of Home

Categories     Dinner

Time 2h25m

Yield 3 servings.

Number Of Ingredients 6

1 teaspoon salt
1 teaspoon Italian seasoning
1/2 teaspoon pepper
1 rack pork spareribs (3 to 4 pounds)
1 bottle (12 ounces) beer
2/3 cup barbecue sauce

Steps:

  • Rub the salt, Italian seasoning and pepper over ribs and place in a shallow roasting pan; add beer. Cover and bake at 325° for 2 hours or until tender., Drain ribs. Spoon some of the sauce over ribs. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat for 8-10 minutes or until browned, turning occasionally and basting with sauce.

Nutrition Facts : Calories 935 calories, Fat 65g fat (24g saturated fat), Cholesterol 255mg cholesterol, Sodium 1494mg sodium, Carbohydrate 12g carbohydrate (11g sugars, Fiber 1g fiber), Protein 63g protein.

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.

EASY BEER BRAISED SHORT RIBS WITH DELECTABLE GRAVY



Easy Beer Braised Short Ribs with Delectable Gravy image

Succulent beef short ribs braised in a rich and flavorful liquid with roasty, malty undertones from dark ale. When done, the beer based braising liquid is converted into a decadent, luscious gravy.

Provided by CraftBeering

Categories     Cooking with Beer

Time 3h10m

Number Of Ingredients 17

4 lbs short ribs*, bone-in, individually English cut
1 1/2 tbsp coarse salt
2 tsp ground black pepper
2 tbsp cooking oil
1 yellow onion
2 carrots
2 celery stalks
3-4 cloves garlic
2 tbsp tomato paste, (optional)
1 tbsp flour
18 oz dark ale or lager, (malt forward, with roasty notes such as porter, stout, brown ale, dunkel lager)
2 cups beef stock
2 tbsp dark brown sugar
1 sprig sage
4 sprigs thyme, (more for garnish)
1 tbsp Dijon mustard, (optional, if making gravy)
slurry (1 tbsp corn starch mixed in 2 tbsp cold water), (optional, if making gravy)

Steps:

  • Preheat your oven to 275 F.
  • Clean and rough chop all the veggies and set aside. Pat dry the ribs and liberally season with salt and pepper on all sides.
  • Over medium-high heat the cooking oil in a braiser/Dutch oven or large heavy skillet and sear the short ribs for about 1-2 mins on each side. Work in batches so that you do not overcrowd the pan. When nicely browned, remove the short ribs and set aside.
  • Lower the heat to medium, add the veggies, stir them and let them soften for a few minutes. Add the flour and tomato paste (if using) stir and cook for about a minute.
  • Deglaze by adding the beer and be sure to scrape all brown bits from the bottom of the pan. Add the beef stock, the bay leaves, sage, thyme and stir in the brown sugar. Add the short ribs, distribute evenly and increase heat to bring to boil.
  • Once boiling cover and place in the oven for about 3 hours. The ribs should be very tender before you take them out of the oven.
  • When the short ribs are done, remove them from the braising liquid (carefully, the meat will be very tender) and let them rest for a few minutes. You can then remove the tendons and bones before you serve them.**
  • Use a large, heavy skillet and complete steps #2 thru #5 from the Braiser/Dutch oven method above.
  • Very carefully transfer the braising mixture and the ribs to your slow cooker and cook on low until they reach your desired tenderness.
  • If you want to make a gravy from the braising liquid first scoop out the vegetables and discard them. Using a large spoon skim off and remove as much of the fat floating on top of the liquid. Then strain the braising liquid using a sieve.
  • Heat a pan***over medium heat, add the strained braising liquid and the Dijon mustard and bring to simmer, mix to incorporate, add slurry and stir to thicken.

Nutrition Facts : Calories 712 calories, Carbohydrate 15.6 grams carbohydrates, Cholesterol 182 milligrams cholesterol, Fiber 2 grams fiber, Protein 68 grams protein, ServingSize 4 Servings, Sodium 24 grams sodium, Sugar 7 grams sugar

BEER-BRAISED COUNTRY-STYLE PORK RIBS



Beer-Braised Country-Style Pork Ribs image

Provided by Food Network Kitchen

Time 2h15m

Yield 6 to 8 servings

Number Of Ingredients 11

4 pounds bone-in country-style pork ribs
Kosher salt
1 1/2 teaspoons hot paprika
3 tablespoons extra-virgin olive oil
3 medium onions, peeled and cut into wedges
1 12-ounce bottle amber ale
1 1/2 cups low-sodium chicken broth
2 bay leaves
6 sprigs thyme
2/3 cup apple cider vinegar
3 tablespoons honey

Steps:

  • Preheat the oven to 425 degrees F. Pat the ribs dry, season with salt and sprinkle with 1/2 teaspoon paprika. Heat the olive oil in a large Dutch oven over medium heat. Add the ribs in batches and cook until browned, about 8 minutes per side. Remove to a plate. Add the onions and cook until browned, about 10 minutes. Add the remaining 1 teaspoon paprika and season with salt.
  • Add the beer; bring to a boil and cook until the liquid is reduced by half, about 8 minutes, scraping up the bottom of the pot with a wooden spoon. Add the chicken broth, bay leaves and thyme; when the liquid begins to simmer, return the ribs to the pot and transfer to the oven. Cook, uncovered, turning the ribs once or twice, until the meat is almost tender, about 1 hour.
  • Mix the vinegar and honey in a measuring cup. Remove the pot from the oven and place on the stovetop; bring to a simmer over medium heat. Add the vinegar mixture and bring to a boil, then return the pot to the oven. Continue to braise, uncovered, until the ribs are tender, 15 to 20 more minutes. Return the pot to the stovetop and transfer the ribs to a plate. Bring the sauce to a boil over medium heat; skim off the fat and cook until thickened, 10 to 15 minutes. Return the ribs to the pot and heat through. Discard the bay leaves and thyme. Photograph by Con Poulos

BEER - MARINATED PORK BACK RIBS WITH SIDE SAUCE



Beer - Marinated Pork Back Ribs With Side Sauce image

The sauce for this recipe does not require and cooking, but must be prepared and then let sit for 2 hours before using on the ribs, you can even make it days ahead and refrigerate until ready to use. Plan ahead the ribs need to marinade for 5 hours. If you have any fresh herbs around such as rosemary OR thyme (one or the other do not use both) then throw in a couple tablespoons into the beer marinade.

Provided by Kittencalrecipezazz

Categories     Pork

Time 5h10m

Yield 4 serving(s)

Number Of Ingredients 18

5 lbs pork back ribs
2 bay leaves
2 medium onions, sliced
2 tablespoons peppercorns
2 tablespoons minced fresh garlic
3 (12 ounce) bottles beer (any brand will do)
1 cup ketchup
1 cup brown sugar
3 tablespoons minced fresh garlic
1 tablespoon mustard powder
1 tablespoon louisiana hot sauce (or use 1 teaspoon Tabasco, or to taste)
2 teaspoons italian seasoning
1 tablespoon Worcestershire sauce
2 teaspoons soy sauce
2 tablespoons maple syrup
2 teaspoons dried onion flakes
1 teaspoon black pepper
salt

Steps:

  • Mix all the sauce ingredients in a large glass bowl, then let sit for a minimum of 2 hours before using it.
  • Cut the ribs into smaller portions.
  • Spread the onion slices in the bottom of a large baking dish (you might have to use two dishes for this).
  • Place the ribs over the onion slices, then sprinkle the herbs (if using) over the ribs.
  • Sprinkle with garlic, peppercorns and bay leaves.
  • Pour the beer over the ribs.
  • Cover with plastic wrap, then marinate for 5 hours.
  • Remove the ribs from the dish.
  • Place the ribs bone-side down on the grill, over medium heat.
  • Remove some sauce from the bowl to baste the ribs with.
  • Grill for about 10 minutes turning occasionally, or until browned, basting every few minutes with the sauce.
  • Serve the remaining sauce with the ribs.

Nutrition Facts : Calories 2194.5, Fat 136.5, SaturatedFat 50.1, Cholesterol 459.3, Sodium 1455.2, Carbohydrate 129.3, Fiber 15.1, Sugar 76.2, Protein 101.5

DRUNKEN RIBS



Drunken Ribs image

This recipe is one my favorites, it is one I found one day when I was experimenting. My family and friends enjoyed it and I hope you will too!

Provided by CHEF BOOZER

Categories     Meat and Poultry Recipes     Pork     Pork Rib Recipes     Spare Ribs

Time 10h30m

Yield 8

Number Of Ingredients 16

2 ½ tablespoons garlic powder
1 ½ tablespoons white pepper
1 ½ tablespoons seasoned salt
1 tablespoon onion salt
1 teaspoon dried oregano
4 pounds pork spareribs
½ cup distilled white vinegar
12 (12 fluid ounce) cans or bottles premium lager
1 (20 ounce) bottle ketchup
1 (10 fluid ounce) bottle Worcestershire sauce
1 ½ cups maple syrup
1 cup brown sugar
1 cup liquid smoke flavoring
½ cup margarine
½ cup apple cider vinegar
½ cup honey mustard

Steps:

  • In a medium bowl, mix garlic powder, white pepper, seasoned salt, onion salt, and oregano.
  • Place ribs in a large roasting pan, and rub evenly with the garlic powder mixture to coat. Pour distilled white vinegar and 1/2 the beer, or enough to cover ribs, into the pan. Cover pan, and marinate ribs in the refrigerator 8 hours, or overnight.
  • Prepare an outdoor grill for indirect, medium heat, and lightly oil grate.
  • In a large saucepan, whisk together remaining beer, ketchup, Worcestershire sauce, maple syrup, brown sugar, liquid smoke, margarine, apple cider vinegar, and honey mustard. Bring to boil. Cover, reduce heat, and simmer 15 minutes, or until a thick sauce has formed.
  • Remove ribs from the marinade mixture, and coat liberally with the sauce. Place on the prepared grill, and cook 1 1/2 to 2 hours, to an internal temperature of 160 degrees F (70 degrees C). Brush frequently with the sauce while cooking.

Nutrition Facts : Calories 1605.8 calories, Carbohydrate 121 g, Cholesterol 181.9 mg, Fat 92.9 g, Fiber 1.3 g, Protein 40.3 g, SaturatedFat 23 g, Sodium 2792.3 mg, Sugar 87 g

ROOT BEER SHORT RIBS



Root Beer Short Ribs image

This rib recipe, courtesy of Shawn Darling of Windsor, California, is slow-cooked in a root beer broth and is great with mashed sweet potatoes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 4h

Number Of Ingredients 14

4 1/2 pounds short ribs, cut into 4-inch pieces
Coarse salt and ground pepper
3 tablespoons vegetable oil, plus more as needed
2 medium yellow onions, cut into 1-inch wedges
3 large celery stalks, cut into 1 1/2-inch pieces
2 small carrots, cut into 1 1/2-inch pieces
1 head garlic, sliced in half crosswise
10 sprigs thyme
2 bay leaves
1 sprig rosemary
1/2 teaspoon ground cumin
2 whole star anise
3 1/2 cups low-sodium beef broth
2 cups good-quality root beer

Steps:

  • Preheat oven to 275 degrees. Season ribs generously with salt and pepper. In an 8-quart Dutch oven or heavy pot, heat oil on high. In batches, brown ribs on all sides, about 20 minutes total. If oil gets too dark during browning, pour off and add more oil (do not wipe pot clean). Transfer ribs to a plate and pour off all but 2 tablespoons fat from pot.
  • Add onions, celery, carrots, garlic, thyme, bay leaves, rosemary, cumin, and star anise. Cook, scraping up any browned bits, until onions soften, 5 minutes. Return ribs to pot and add broth and root beer. Bring to a rapid simmer, cover, and place pot in oven.
  • Cook until meat can be easily pierced with the tip of a paring knife, about 3 hours. (To store, refrigerate, up to 4 days.) With a slotted spoon, transfer ribs to a large straight-sided skillet. Skim off and discard any fat from cooking liquid. Strain through a fine-mesh sieve into skillet; discard solids. Boil over medium-high until liquid is reduced by half, about 20 minutes. Continue to cook, spooning liquid over meat occasionally, until ribs are glazed and sauce is thickened, 5 to 7 minutes. Season with salt and pepper.

Nutrition Facts : Calories 747 g, Fat 57 g, Fiber 2 g, Protein 37 g

BEER 'N BBQ BRAISED COUNTRY STYLE PORK RIBS



Beer 'n BBQ Braised Country Style Pork Ribs image

This recipe comes originally from the "Meat lovers Cookbook" - It is easy to put together and wait til you taste them.they are awesome - I served them with noodles and a green salad I sometimes add 3 cloves of garlic with the BBQ Sauce - Play with it to suit your taste.-

Provided by Bergy

Categories     Pork

Time 3h10m

Yield 6-8 serving(s)

Number Of Ingredients 4

3 lbs country-style boneless pork ribs
2 medium onions, sliced
1 (12 ounce) can beer
2 cups of your favorite barbecue sauce (I like "Diana Original" for this recipe)

Steps:

  • Brown the pork in a lightly sprayed skillet on all sides (apprx 7 minutes).
  • Place the ribs in an oven proof pan and scatter the onions all around them.
  • Pour in the beer and seal with a lid or tin foil.
  • Bake at 375F until the pork is tender 1 1/2- 2 hours.
  • Pour out the beer.
  • Slather the pork with the BBQ sauce and bake uncovered for 1 more hour or until the meat is brown and the sauce is thick.
  • Enjoy.

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.

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.

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From chatelaine.com


BEER BRAISED SHORT RIBS | COMFORT FOOD IDEAS | FALL OFF ...
Remove short ribs from the fridge and allow to sit for at least 20 minutes before prepping. Preheat oven to 300*F. Remove all but one rack from the oven. Adjust the remaining rack to the bottom position of the oven. Once the Short Ribs have sat for at least 20 minutes, clean them and pat dry with paper towels.
From comfortfoodideas.com


BEST BEER BRAISED SHORT RIBS RECIPES | FOOD NETWORK CANADA
2009-10-29 Preheat oven to 400 degrees. F. Step 2. Add vegetable oil to a roasting pan. Season ribs with salt and pepper. Roast until golden brown, about 1 hour. Drain any excess fat from the pan. Step 3. Meanwhile while the ribs are roasting make the sauce.
From foodnetwork.ca


FRED'S ROOT BEER RIBS - GRILLA GRILLS
Cooking Ribs: Remove Silverskin from ribs. Season with your favorite AP rub. Smoke 3 hours at 225 degrees. Wrap in foil and add small amount of apple juice. Cook 2 hours at 225 degrees. Unwrap and cover generously in Root Beer BBQ sauce. Cook 1 hour at 225 degrees, or until sauce caramelizes. Enjoy!
From grillagrills.com


BEER BRAISED BEEF RIBS - ONTARIO BEEF
Instructions. In bowl, mix together fresh cracked pepper, brown sugar, oregano, smoked paprika, celery salt, and cayenne pepper. Rub all over ribs. Cover and refrigerate for 4 hours and up to 2 days. In saucepan, heat oil over medium high heat. Cook onions until tender and golden, about 10 minutes. Add garlic and cook one minute.
From ontbeef.ca


BEER BRAISED BEEF RIBS RECIPE - ATBBQ.COM
2020-06-23 Place the onion, carrots, garlic, chipotles in adobo sauce, 3 tablespoons Plowboys BBQ Bovine Bold and beef ribs in a Lodge Enamel 7 Quart Dutch Oven. Add enough beer to cover the meat. Place a lid on the dutch oven. Bring the braising liquid to a boil. Reduce heat to low and maintain a gentle simmer.
From atbbq.com


BEER BRAISED SHORT RIBS - COMPLETELY DELICIOUS
2020-02-11 To make the short ribs: Preheat oven to 375°F. Place large oven-proof pot over medium-high heat and add 1 tablespoon of butter. Season short ribs generously with salt and pepper and add to the pot. Cook short ribs until browned on at least 2 sides, which can take several minutes.
From completelydelicious.com


BEER RIBS RECIPE – THE BEST FREE COOKING RECIPES
Type: green beans and braised celery Free Cooking Recipe - Vegetables No other! Ingredients / Directions 2 lbs fresh green beans4 cup(s)s water1 bunch celery hearts1/4 cup(s) butter or margarine5 tbs chicken brothSalt and pepper to taste3 …
From cookingrecipedb.com


BEER BRAISED PORK RIBS RECIPE - TENDER, PERFECTLY BRAISED ...
2021-03-10 Preheat oven to 275F. In a Dutch oven or large heavy-bottomed pot, add olive oil. Heat on medium high heat. Pat pork ribs dry with paper towel, then rub them with dry mustard, pepper, salt, onion powder and garlic powder. Add ribs to hot oil in Dutch oven, allow to sear in oil for about 3 minutes each side.
From blackberrybabe.com


SWEET AND STICKY PORK RIBS WITH ONION CORNBREAD RECIPE ...
Preheat the oven to 200C/180C Fan/Gas 6 and grease a 20x20cm square baking tin with butter. To make the onions, melt the butter in a saucepan over a …
From bbc.co.uk


ROOT BEER RIBS - FOXES LOVE LEMONS
2022-01-10 Reserve 1 cup root beer and set aside. Pour remaining root beer over ribs. Sprinkle 2 tablespoons salt over ribs; cover and refrigerate at least 4 hours or up to overnight, turning once if possible. Preheat oven to 350 degrees F. Remove ribs …
From foxeslovelemons.com


STOUT BEER BRAISED SHORT RIBS (OVEN OR INSTANT POT ...
2020-03-07 Preheat oven to 300 degrees F, with the rack in the lower third of the oven. Dry the short ribs with paper towels and season well on all sides with salt and pepper. Dredge in flour, shaking off excess. Heat the oil in a 5-1/2 to 7 quart Dutch …
From stripedspatula.com


SHORT RIBS OF BEEF RECIPES CROCK POT - THERESCIPES.INFO
Beer Braised Beef Short Ribs | Slow Cooked Beef Short... Instant Pot Beef Short Ribs/ Easy Recipe/ Step By... Braised Beef Short Ribs using Insta Pot II DCD Kraze . Korean Style Short Ribs (Crockpot) Instant Pot Keto Braised Short Ribs. Crock Pot Braised Short Ribs Recipe - easy slow cooker ... tip www.eatingonadime.com. https://www.eatingonadime.com › crock-pot …
From therecipes.info


SMOKED DRUNKEN RIBS RECIPE | BRADLEY SMOKERS | ELECTRIC ...
Flip the ribs a few times during the marinating time. Set the smoker to 225°F using Bradley Premium Beer Bisquettes. Lift the ribs out of the marinade and place on a smoker rack. Place the ribs in the smoker and smoke for 3-4 hours, or until the ribs reach an internal temperature of 160°F. Generously coat the ribs with BBQ sauce.
From bradleysmoker.com


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