This Guinness sticky pork ribs oven recipe is so easy to make. The key is the Guinness sauce that you'll make ahead of time.
Take these to a party and you'll be the hit of the evening. I am convinced that there is not much that doesn't improve when paired with this Guinness Sauce.
I had been searching for the great recipe for the ribs they make at Raglan Road (one of the best restaurants in Disney Springs), but never found anything. Then it occurred to me to try the Guinness sauce on them. Good move.
These Guinness Irish Beer ribs are the best ribs I've ever tasted, by far. I really wasn't a big fan of ribs before I tasted them at Raglan Road. The Guinness beer makes all the difference.
For more delicious Irish recipes, check out this Irish Potato Pie and these Bacon Straws (aka shillelagh sticks!)
What You Need to Make Guinness Irish Beer Ribs
To make these ribs, you'll need bone-in pork spareribs, fajita seasoning, brown sugar, and Guinness sauce.
This Raglan Irish Stout glaze recipe is used at Raglan Road in Disney Spring. I bought it there for years until I was told how easy it is to make it. It's crazy delicious!
How to Make Guinness Irish Beer Ribs
The following easy recipe cooked for three and a half hours. Longer cooking time, this Guinness sauce, and getting them slightly crisp at the end - that's what makes the magic happen!
Don't worry about the alcohol in the sauce as it burns off while cooking. Your whole family will love these ribs!
Make the Guinness sauce.
Preheat oven to 350 degrees.
Place the spare ribs in a single layer on two separate pieces of heavy aluminum foil, shiny side out (or use a disposable pan covered with aluminum foil.)
If you have a large baking try, you may be able to have them side by side. I usually use two trays.
Sprinkle fajita spice mix seasoning and brown sugar evenly over the top of the ribs.
Rub that seasoning in. I don't worry about getting it on the back of the ribs.
Cover each rack of ribs with another piece of foil, shiny side out again, folding foil on 3 sides so that it seals in the ribs.
Pour a half-cup Guinness sauce evenly over each rack.
Seal the other side of the foil.
Bake ribs in a 350-degree oven for 3 ½ - 4 hours. Once tender, remove the top piece of foil.
Pour off the drippings from the foil packet.
Boil the drippings in the saucepan until reduced by half.
Brush ribs with reduced juices and broil until ribs are slightly crispy. As your oven temperature may vary, be sure to keep an eye on the ribs while they're broiling on high heat.
They will have a crispy outside and tender pork inside.
Cut into individual ribs and serve. We usually have the ribs as a main course served with sweet potato fries, but they can be served as an appetizer if you're taking them to a party.
Serve with lots of paper towels as you'll have sticky fingers!
Refrigerate leftovers. These Guinness sticky ribs are great the next day, too!
The trickiest part of this recipe is getting that foil sealed around the ribs. If they aren't sealed properly, the ribs won't cook in all those delicious juices.
The wrap also creates moisture so the ribs don't dry out. As these delicious ribs cook for 3 ½ to 4 hours, you want all that moisture so they are tender and juicy.
It's a good idea to try to cook the ribs on the middle rack, but if you can't fit two pans, just switch them back and forth a couple of times so they cook evenly.
To save some work, buy disposable pans. If this sauce gets on your pan and burns, it is a lot of work to scrub it off. It's so much easier to toss the pan!
No shortcuts! Someone once said to me Why don't you just add the brown sugar to the Guinness sauce? That brown sugar helps give the ribs a crispy outside crust that you won't get otherwise!
You can! The sauce can be made a few days before you make the ribs.
You can! Cook them the same way.
We usually finish them up in 2 days, but they will keep for 3-4. If you know you won't be able to finish them, put some in the freezer right away. It's great to have them on hand for a busy night!
Many people like barbecue sauce on ribs. I will never eat ribs another way than we make them. This recipe is so good, it's ruined me for having ribs out - unless it's at Raglan Road!
This Guinness sticky pork ribs oven recipe is good sprinkled with sesame seeds and sliced green onions. With this addition, they will be similar to sticky Asian ribs.
You can also grill these ribs. Just make sure to have a disposable drippings tray under them or you'll have a serious mess to clean up.
Other Recipes with Guinness Beer
These Guinness Cupcakes are delicious and so much fun. I love bringing them to parties! For an amazing dinner, try this Guinness beer-braised short ribs recipe! This recipe is right from the Guinness Storehouse!
If you make it to Ireland (and you should!) be sure to visit the Guinness Draught Storehouse in Dublin! You can actually get your face etched into the foam on top of your beer!
More St. Patrick's Day Recipes
Guinness Irish Beer Ribs
- 3 pounds bone-in pork spare ribs split into 2 racks
- 4 Tablespoons fajita seasoning
- 4 Tablespoons brown sugar
- 1 cup Guinness Glaze
- Make the Guinness Sauce.
- Preheat oven to 350 degrees.
- Place ribs on two separate pieces of heavy aluminum foil, shiny side out.
- Sprinkle fajita seasoning and brown sugar evenly over ribs, rubbing in.
- Cover each rack of ribs with another piece of foil, shiny side out, folding foil on 3 sides so that it seals in the ribs.
- Pour ½ cup Guinness sauce evenly over each rack.
- Seal the other side of the foil.
- Bake in 350-degree oven for 3 ½ -4 hours.
- Once tender, remove the top piece of foil.
- Pour off juices from the foil packet.
- Bring to boil and let simmer until reduced by half.
- Brush on reduced juices and broil until ribs are slightly crispy.
This recipe was originally seen on Food, Fun & Faraway Places in February of 2014 and was updated March 16, 2022.
I don't understand the direction to cover the ribs with another piece of foil and then poor on the sauce? Is the sauce going on top of the foil? It then says to poor it into a saucepan and cook again? Where are the ribs while this is cooking?
I'm sorry this isn't clear to you, Victoria! You have a piece of foil underneath and add another piece on top sealing in the steam to cook the ribs and not have juices and sauce come out. You open the foil to baste the ribs.
The last step of adding more juices to the leftover sauce and reducing the sauce to baste again is not totally necessary but I think it makes the ribs more flavorful. My husband made this recipe and didn't do the extra step and they were really delicious, too. Just remember to put them under the broiler for a bit to crisp them at the end. SO good!
I am too a little confused on how the other piece of foil goes on? So fold 3 sides, but how do you pour the sauce on top if 3 of the sides are folded? Do I make like a mountain fold where the top part is left open and pour from above?
Hi Victoria- you just lift the top enough to get more sauce over the ribs. It is a bit tricky. Honestly, I need to update the recipe as I'm now using a disposable pan! It makes it so much easier. I have ruined a few baking sheets as the sauce really burns on if it drips out.
Where do you purchase the Guinness glaze and if you make it at home could I get the recipe please thank you
It's so easy to make, Kristina! Here is the link: https://kellystilwell.com/guinness-glaze-dipping-sauce/ It's SO delicious!
is the temperature in celsius or farenheight?
I always use Fahrenheit, Juanita. Enjoy! Let me know how they turn out!
My husband would love to try these. They look delicious.
These look so yummy! I might have to try them this weekend.
I gave these a shot last evening. The glaze is delish. My only problem was that our local SW didn't have spareribs, so I used baby backs (my favorite anyway), but learned that 3.5 hours is probably about 2 hours cooking too long for babies. I'd make these again, as loved the flavor, but would probably bake them for an hour in the oven and finish uncovered on the covered Weber and finish them with the glaze reduction. Hitting them with some smoke in the Weber probably wouldn't hurt either. Nice recipe.
YES, Phil! Our grill died and we just had a new one delivered Wednesday, or I would have tried that. So glad you mentioned it! That is exactly what I will do next time. My grocer didn't have the baby backs, or I would have done that, too. Awesome. Thanks!
This sounds amazing. Going to pin and try sometime when we pull the ribs out of the freezer. Thank you for sharing it with us.
Let me know how they are, Kathy! We ate leftovers today and they were amazing! Enjoy 🙂
Wow, these look so good!!