Grilled Pork Ribs and Beerbecue Sauce recipe ~ A Gouda Life (2024)

Grilled Pork Ribs and Beerbecue Sauce ~ dry rubbed, slow grilled & slathered with homemade beerbecue sauce.

Spare ribs are serious barbecue food, cave-man-style good andjust what Dad wantsfor Father’s Day. That’s not to say dogs and burgers or even chicken aren’t good~ they are~ but there’s something about leaning over a plate of grilledribs, throwing caution, along with table manners to the wind and gnawing on bone after tastybone.

That brings me to these Grilled Pork Ribs and Beerbecue Sauce (because what goes better with ribs than a smokybeer barbecue sauce?). Tender, withjust the right amount of give when your teeth hit them and so delicious you’ll want to make themfor Father’s Day and not stop untilsummer ends.

If your dad already has a great rib recipe that he’s shared with you, I highly recommend using it.It is after all, Father’s Day andI’m not out to step on anyone’s toes. But if you’re looking for really great ribs Dad will be raving about long after Father’s Day,Grilled Pork Ribs with Beerbecue Sauceis the recipe.

We’ve grilled every kind of rib out there on our old Weberand declared St. Louis style the unofficial winner, but this recipe will work with any type of grilled ribs.St. Louis styleoffers just the right amount of meat to bone ratio and with this sauce? Well, it’s A-Game all the way.

Most times we mop on Sweet Baby Ray’s but since it’s Father’s Day, live it up with theBeerbecue Sauce. Dad will thank you and may even forgive you for the dent you put in his car back when you had a curfew. Beerbecue Sauce is sweet, smoky and packs as much heat as Dad likes.

The silverskin:

The back of all slabs of ribs have what’s called a silverskin. It’s easy (and necessary) to remove because it makes the ribs easier to cut afterward, but more importantly, removing the silverskin allowsthe tastydry rub to get to all part of the ribs.

These slow cooked ribs start with a dry rub that consists of a few ingredients you probably already have in your pantry. Don’t be afraid to season the ribs! Sprinkle it on,give it a good rub with your fingers on all sides then cover it with plastic wrap and refrigerate 1 hour to allow the flavors to seep in.

We like our ribs grilled with the dry rub and sauce served on the side, but if you prefer a saucy finish, slather some on the last 5 minutes or so of grilling. Most rib eaters fall squarely in one camp or the other.

How do you prefer your ribs?

Let’s talkBeerbecue Sauce:

If you haven’t cooked with beer (or any sort of alcohol), you’ll be amazed at how much flavor it adds! I’m not a beer drinker so I’m happy to report there’s noactual beer taste andenough of the alcohol is cooked out so it’s safe for kids, too.

Over medium heat, warm the olive oil then add the onion and garlic sautéing until the onions are soft and translucent, stirring often so the garlic doesn’t burn.

Then just add in the rest of the ingredients and cook over low heat about 10 minutes until the Beerbeque Sauce thickens. Taste it and if you’d like it spicier, add a bit more Sriracha. You can prepare the Beerbecue Sauce while the seasoned ribs arein the refrigerator.

• 1/2 tablespoon of olive oil
• 2 cloves of garlic, grated
• 3 tablespoons of finely diced onion
• 1 cup of ketchup
• 1 ½ tablespoons of Sriracha (or more to your taste)
• 1/2 cup of pilsner beer
• 1/2 cup apple cider vinegar
• 1/4 cup + 1 tablespoon of firmly packed brown sugar
• 1 tablespoon of liquid smoke
• 1 teaspoon of sea salt
• ½ teaspoon of black pepper

Okay, it’s time to fire up the grill fortheGrilled Pork Ribs and Beerbecue Sauce. We’re going low and slow so we end up with tender ribs. Preheat the grill to 300° and get a cold beverage so you can sit grillside with these ribs.

When the grill is preheated, place the slab on the grates bone side down and begin the grilling process, leaving them about 15 minutes thenturning about every 7-10 minutes afterward. Total grilling time: approximately 90 minutes (varies with the size of the slab of ribs).

If you’re saucing the ribs on the grill, wait until the last 5 minutes of grilling, then just slice and serve.

Classic premade sideslike Potato or Tuna Macaroni Salad gowell with Grilled Pork Ribs and Beerbecue Sauceandthey’reready to eat when the ribs are. Side note: these salads can be made the day before.

Enjoy!

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