Beer Braised Ribs
Prep time
Cook time
Total time
Beer braised ribs with a curry dry rub and a sweet and smokey barbecue sauce.
Serves: 4 servings
For the Ribs:
  • 1 2.5 pound rack of ribs
  • 1 tablespoon curry powder
  • 2 teaspoons kosher salt
  • 2 teaspoons ancho chile powder
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground mustard
  • ½ teaspoon ground black pepper
  • a tiny pinch of ground cinnamon (less than ⅛ teaspoon)
  • 1 12-ounce bottle good beer (preferably something dark)
For the Sauce:
  • 2 tablespoons vegetable oil
  • 1 shallot, minced
  • 4 cloves garlic, minced
  • ½ cup diced tomatoes
  • ¼ cup honey
  • 2 tablespoons molasses
  • 1 tablespoon brown sugar
  • 1 teaspoon curry powder
  • 1 teaspoon ancho chile powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground mustard
  • 1 teaspoon apple cider vinegar
  • ½ teaspoon dried oregano
  • another tiny pinch of cinnamon
  1. Combine your spice rub and rub it all over your ribs. Wrap the ribs tightly in plastic wrap and allow to sit in the fridge for at least 2 hours, or as long as overnight.
  2. When you are ready to cook your ribs, preheat your oven to 250 degrees F. You can use a roasting pan or just place a cooling rack inside of a baking sheet lined with foil (which is what I did because I hate cleaning my roasting pan). Place the ribs on top of the rack, pour the beer under the rack, cover tightly with foil, carefully place in the oven in the middle rack for 2½ hours.
  3. After 2½ hours, remove the foil and slather one side of the ribs with the sauce (recipe below). Place back in the oven at 300 degrees F for 10-12 minutes, then flip the ribs, baste the other side with the sauce, and place in the oven again for 10-12 minutes. Flip the ribs one more time, slather again with the sauce, and bring your oven to its broil setting. Place the ribs under the broiler for 2-3 minutes, until the sauce begins to caramelize. Allow to rest for 5-8 minutes before slicing and serving.
  4. Place the oil in a hot sauce pot over medium-high and add in the shallots. Cook until translucent, about 5 minutes, then add in the garlic and stir for 1 minute. Add in the rest of your sauce ingredients, stir to combine, and bring to a boil. Reduce the heat to a simmer and cook until thickened, about 10 minutes. Taste and adjust seasonings as needed, and be sure to stir often so it doesn't burn to the bottom of the pan. If you like, you can use a food processor or immersion blender to puree the sauce to thin it out, as I did, but it's up to you!
Recipe by The Crepes of Wrath at