Kansas City’s barbecue sauce is tomato-based, thick, sweet and smoky. These Kansas City-style spareribs are a perfect example of that style of barbecue.
This recipe takes advantage of the hearty flavor of beef and kicks it up a notch by cooking it in a dark beer. These Beer-B-Q ribs are reminiscent of German style cooking where beer is often a major component of their marinades, sauces and of course, their beverage of choice.
The heavy, almost bitter flavor of the beer is mellowed by the flavor of the beef. Those flavors then combine themselves with the slight sweetness of a barbecue sauce followed by a little sting from cayenne pepper. It’s a robust flavor that goes well with the hearty characteristics of beef.
Marinade the Ribs
- About 3 lbs of beef short ribs (should be enough for 4 servings)
- 1 sweet onion, halved and sliced
- 2 cups dark beer (get a large bottle of Guinness extra stout)
- 1 cup beef broth (1 bullion cube dissolved in a cup of water will work)
- 1/2 cup barbecue sauce
- 1 teaspoon garlic powder
- 1 teaspoon fresh ground black pepper
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/4 cup of flour
- 3/4 cup of water
- Combine all ingredients except ribs, flour and water in a small sauce pan and bring to a boil. Reduce heat and simmer for 5 minutes while stirring often.
- Drink remaining beer. (I told you to get the large bottle!)
- Allow marinade to cool before placing ribs in a glass baking dish or resealable freezer bag. Cover and place ribs in the refrigerator for 8 hours, or overnight.
Rub the Ribs
- 2 tablespoons sugar
- 2 tablespoons brown sugar
- 1/2 teaspoon cinnamon
- Combine rub ingredients and mix until well blended.
- Remove ribs from marinade and pour marinade back into a sauce pan.
- Brush ribs with vegetable oil or use cooking spray.
- Liberally coat the ribs with the rub.
Grill the Ribs
- Prepare an indirect fire. 300-degrees F is perfect.
- In the meantime, mix the flour and water. Whisk until well blended.
- Bring the pan of marinade to a boil. Reduce heat to low and allow to simmer.
- A little at a time, add some of the flour/water mixture to thicken sauce. Stir constantly. Continue to add a little more while stirring until the sauce has thickened to the consistency of barbecue sauce, remove from heat.
- Indirectly grill ribs for about an hour turning and basting with the sauce each 15 minutes.
- Before removing ribs from the grill, place directly over fire and sear for about 2-3 minutes per side.
- Remove and slather on more sauce.
- Serve with the remaining sauce on the side.
Enjoy your ribs and always remember…admire the fire!
I originally developed this recipe as a guest post for Hanneke Eerden, otherwise known as the Dutchess. What!? You don’t know the Dutchess? Well, she sure can cook! Check out her website if you don’t believe me. The Dutchess Cooks
How Ya Be Cookin’ Dem Barbecued Ribs?
We here at TopRibs prefer the Low-n-Slow method of cooking our barbecue ribs, but understand that method may not be suitable all the time. Great ribs can be had from the oven as well. A quick sear on the grill can also produce a decent rack of barbecued ribs. If you want to cook your beef ribs different than the recipe above calls out for, then see your other options here.
Low and Slow
Hey!…it could happen!
A cowboy lost his favorite Bible while he was mending fences. Three weeks later, a cow walked up to him carrying the Bible in its mouth. The cowboy couldn’t believe his eyes. He raised his arms toward heaven and exclaimed, “It’s a miracle!” “Not really,” said the cow. “Your name is written inside the cover.”
What Ya Be Fixin’ Wit Dem Barbecued Ribs?
Man can’t survive by meat alone…OK, maybe we could, but your barbecue ribs sure taste better with a side dish or two. Here’s some good ideas:
Bacon & Shrimp
What’d Ya think?
If you’d like to learn more about cooking with beer, here’s a couple of articles that I wrote for my barbecue column at the Examiner: