Take Guinness Irish Beer Ribs 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.
Seriously, I've even eaten the sauce as a bread dip mixed with a little olive oil and it's fabulous. I think it would even be good on cardboard! (You do know I'm joking there, right?!)
I had been searching for a recipe for the ribs they make at Raglan Road in Downtown Disney, 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 Irish beer makes all the difference.
I've only tried to make ribs once before. The recipe said to cook them for an hour. I thought something was wrong with that idea, but went ahead and gave it a try. It was mediocre at best. I should have let them cook longer. A lot longer!
The following 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!
Guinness Irish Beer Ribs
Ingredients
3 pounds bone-in pork spare ribs, split into two racks
4 Tablespoons fajita seasoning
4 Tablespoons brown sugar
1 cup Guinness sauce
Directions
Preheat oven to 250 degrees.
Place the ribs on two separate pieces of heavy aluminum foil, shiny side out.
Sprinkle fajita seasoning and brown sugar evenly over ribs, rubbing it in.
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.
Place in the ribs in a 250-degree oven for 3-3 1/2 hours. Once tender, remove the top piece of foil.
Pour off the drippings from the foil packet.
Boil in the saucepan until reduced by half.
Brush on reduced juices and sauce and broil until ribs are slightly crispy.
I served the ribs with sweet potato fries. Enjoy. Refrigerate leftovers. Great the next day, too!
Guinness Irish Beer Ribs
Ingredients
- 3 pounds bone-in pork spare ribs split into 2 racks
- 4 Tablespoons fajita seasoning
- 4 Tablespoons brown sugar
- 1 cup Guinness Glaze
Instructions
- Preheat oven to 250 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 1/2 cup Guinness sauce evenly over each rack.
- Seal the other side of the foil.
- Bake in 250-degree oven for 3-3 1/2 hours.
- Once tender, remove the top piece of foil.
- Pour off juices from the packet.
- Bring to boil and let simmer until reduced by half.
- Brush on reduced juices and broil until ribs are slightly crispy.
Other Recipes with Guinness Irish Beer
These Guinness Cupcakes are delicious and so much unexpected fun. I love to bring them to parties! For an amazing dinner, try these Guinness beer-braised short ribs! 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!
Jasmine P
Wow, these look so good!!
Kathy H.
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.
Kelly
Let me know how they are, Kathy! We ate leftovers today and they were amazing! Enjoy 🙂
Phil
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.
Kelly
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!
Dandi D
These look so yummy! I might have to try them this weekend.
tanya holland
My husband would love to try these. They look delicious.
juanita
is the temperature in celsius or farenheight?
Kelly Stilwell
I always use Fahrenheit, Juanita. Enjoy! Let me know how they turn out!
Kristina
Where do you purchase the Guinness glaze and if you make it at home could I get the recipe please thank you
Kelly Stilwell
It's so easy to make, Kristina! Here is the link: https://kellystilwell.com/guinness-glaze-dipping-sauce/ It's SO delicious!
Victoria
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?
Kelly Stilwell
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!