The best beer pork ribs

  • Preparation 50 min
  • Refrigeration 48 h
  • Cooking 4 h 30 min
  • Servings 4
  • Freezing I do not suggest


Basic Ingredients

  • About 5 pounds of baby back ribs
  • A big handful of wood chips for smoking
  • (1/2 dry, 1/2 wet, soaked in water 1 hour )
  • 1x 750ml Maudite beer from Unibroue

Ingredients for the dry rub

  • 2 tablespoons paprika
  • 2 tablespoons dry mustard
  • 2 tablespoons brown sugar
  • 1 tablespoon ground coriander
  • 1 tablespoon garlic powder
  • 1 tablespoon chili powder
  • 1 tablespoon thyme
  • 1 tablespoon Cayenne pepper
  • 1 tablespoon cumin
  • 1 tablespoon dried origano
  • 1 tablespoon salt
  • 1 tablespoon ground pepper

Ingredients the bbq sauce with beer

  • 1 medium red oignon, coarsely chopped
  • 3 garlic cloves, coarsely chopped
  • 2 tablespoons olive oil
  • 1 cup ketchup
  • 1/3 cup water
  • 1 tablespoon Dijon mustard
  • 1 tablespoon red wine vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 Chipotle pepper in Adobo sauce, canned ( available in fine groceries in the mexican section )
  • 1 tablespoon paprika
  • 1 tablespoon dried origano
  • 2 tablespoons brown sugar
  • 1/2 cup honey
  • 2 tablespoons molasse
  • 300ml of Maudite beer from Unibroue
  • Salt and ground pepper



  • In a bowl, combine the dry rub ingredients and mix well. Throw the ribs in a big airtight container and pour rub on top of the ribs. Make sure to put some on every inches! Tap well to make the spices penetrate. Refrigerate for 24 hours. HELLO MISTER TASTE!
  • After 24 hours in fridge, preheat oven at 300°F.
  • In a big drip pan with a metal grid, pour about 3 cups of the beer. Put the grid and add the ribs on top. Cover with aluminium foil and close tightly. Cook for 2 hours then remove from oven. Open the pouch and let the ribs cool down for about 30 minutes.
  • Meanwhile, start the bbq sauce with beer! In a sauce pan at medium temp, heat the olive oil and cook the onion for 4 minutes. Add the garlic and cook for another minute or so. Add the ketchup and the water then bring to a boil. Lower heat and simmer for 5 minutes.
  • Cut the Chipotle pepper in half lenghtwise and carefully remove the seeds inside. Throw seeds away. Coarsely cut the pepper then add to the sauce.
  • Add all the other ingredients and stir well. Simmer for 20 minutes. Stir often.
  • Remove from heat and let cool down for a couple of minutes. Blend in a food processor until a nice and smooth texture! Keep 1 cup of fresh sauce aside ( for basting during the bbq session ) and put in fridge.
  • Put the ribs in a big airtight container and pour the sauce on top. Make sure there is sauce everywhere! Close lid, throw in fridge and marinate for 24 hours.
  • Time has come to cook your ribs? It means it’s also time to pepare your smoke pouch! First, preheat your bbq at 600°F. Put a handful each of dry and wet woodchips in an piece of aluminium sheet and close it tightly. Punch about 10 holes with a skewer and add the smoke pouch on the grill. Smoke should start to appear after 15-20 minutes.
  • Close one side of the bbq and add the ribs on it. Let smoke for about 20-30 minutes.
  • Light up that closed side and grill your ribs until desired doneness! Don’t forget to baste regularly during cooking! To fully enjoy, do not eat those ribs while wearing a white shirt.