Beer Baby Back Ribs

Beer Baby Back Ribs

Prep Time1 day
Cook Time2 hours 30 minutes
Servings: 8


  • 4 lb pork baby back ribs


  • 1 16- oz. bottle Imperial Stout or Porter beer
  • 2 oranges sliced
  • 2 shallots sliced
  • 6 stalks lemongrass chopped
  • 2 two-inch pieces ginger peeled and grated
  • 1/2 c vegetable oil
  • 1/4 c olive oil
  • 1/2 t salt
  • 1/2 t pepper

Barbecue Sauce

  • 2 T butter
  • 1 onion chopped
  • 1/4 c Stout or Porter beer
  • 4 c ketchup
  • 2 T lemon juice
  • 2 T orange juice
  • 1/4 c cider vinegar
  • 1/3 c brown sugar
  • 1/2 c Worcestershire Sauce
  • 2 chipotle chiles chopped
  • 1/2 c water


  • Combine beer, orange slices, shallots, lemongrass, ginger, vegetable oil and olive oil in large glass bowl. Place baby back ribs in large, shallow dish; pour Marinade on ribs and turn to coat all sides. Cover with plastic wrap and marinate in refrigerator at least 6 hours, or overnight.
  • Preheat oven to 225° F. Drain marinade; place ribs on baking sheet. Sprinkle with salt and pepper. Place in oven and bake for 2 hours. While ribs are cooking, prepare barbeque sauce by melting butter in medium saucepan over medium-high heat. Place onion in pan and sauté 2 minutes. Add beer; warm and stir. Stir in ketchup, lemon juice, orange juice, cider vinegar, brown sugar, Worcestershire sauce, chilies and water. Simmer 15 minutes.
  • Prepare gas or charcoal grill. Brush ribs with barbeque sauce; place on grill. Grill 6 minutes on each side, turning once, basting, until browned.