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Spicy Beer-Brined Ribs


3 12-oz. cans beer
3 Tablespoons coarse kosher or sea salt
3 Tablespoons brown sugar
1 tablespoon celery seeds
1 1/2 teaspoons ground black pepper
1 teaspoon liquid smoke
4 lbs. meaty pork spareribs or loin back ribs
Honey-Beer Barbecue Sauce (recipe follows)
1/3 cup chopped onion
1 clove garlic, minced
1 Tablespoon cooking oil
3/4 cup chili sauce
1/2 cup beer
1/4 cup honey
2 Tablespoons Worcestershire sauce
1 Tablespoon prepared mustard


In large bowl combine beer, salt, brown sugar, celery seeds, ground black pepper and liquid smoke. Stir until salt and brown sugar are dissolved. Cut ribs into 2 or 3-rib portions; place in resealable large plastic bag set in a shallow dish. Pour brine over ribs; seal bag. Marinate in the refrigerator for 6 hours, turning bag occasionally.
Remove ribs from bag; discard brine. Pat ribs dry with paper towels.
Prepare grill for indirect grilling. Cover and grill over medium heat 275 to 300 degrees for 1 1/2 to 1 3/4 hours or until ribs are tender. Brush with Honey-Beer Barbecue Sauce during the last 5 minutes of grilling.

Honey-Beer Barbecue Sauce
In a Medium saucepan, cook 1/3 cup chopped onion and 1 minced clove garlic in 1 tablespoon cooking oil until tender.
Stir in 3/4 cup Chili Sauce, 1/2 cup beer, 1/4 cup honey, 2 Tablespoons Worcestershire sauce and 1 tablespoon prepared mustard. Bring to boiling; reduce heat to low. Simmer uncovered 1 to 2 hours or until desired consistency is reached, stirring occasionally.


4 to 6

Nutritional Information Per Serving

no nutrition information available

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