Sticky Guinness Glazed Ribs

Baby back ribs are rubbed with a spice blend and a Guinness based barbecue sauce, then roasted.

📝 Ingredients

• 2 teaspoons salt
• 2 teaspoons ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 teaspoons smoked paprika
• 4 pounds (1.8 kg) baby back ribs membrane removed from the underside
• 1 1/4 cups (60 ml) Guinness draught stout beer
• 1 cup (235 grams) tomato ketchup
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1 1/2 teaspoons smoked paprika
• 1/2 teaspoon mustard powder
• 1 tablespoon tomato paste
• 2 tablespoons light brown sugar
• 2 teaspoons malt vinegar (substitute apple cider vinegar)
• 1 teaspoon Worcestershire sauce
• Salt and pepper

👨‍🍳 Instructions

1. 1--- Make the spice rub: ---
2. 2Mix all the ingredients for the rub in a bowl. Sprinkle evenly all over the ribs (both sides) and rub in well. Wrap in plastic wrap and refrigerate 1 hour (or overnight if making ahead).
3. 3--- Make the barbecue sauce: ---
4. 4To a pan add all of the sauce ingredients. Bring to a simmer until thickened. Skim off any foam that appears. Once thickened, taste for salt and and pepper add according to taste.
5. 5--- Make the ribs: ---
6. 6Preheat oven to 350°F/180°C.
7. 7Place the ribs on a large piece of foil on a large baking sheet and coat with ⅓ of the barbecue sauce, both sides. Cover tightly with foil and roast for 2 hours.
8. 8Preheat outdoor grill.
9. 9Uncover the ribs and take out of the foil. Place the ribs, meat-side down on the hot grill until slightly charred.
10. 10If you don’t have a grill, broil the ribs, meat-side up until slightly charred.
11. 11Cut the ribs between the bones and serve with the rest of the sauce.