Slow Roasted Beer Barbecue Ribs
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Happy May! It’s hard to believe after the crazy long winter and the trees just beginning to bud that this is the month that summer unofficially kicks of. Of course, this means summer barbecue season is practically here.
Now, I don’t know about where you live, but here in the northeast, it has been questionable at best outside. Like literally, I drove through snow like 9 days ago. I can’t even wrap my head around that statement on May 1. It just sounds crazy. But it’s true.
Unfortunately, I have been done with all my standard winter food for awhile. Like over it done. I want really good fresh salads like this honey mustard chicken salad and boozy lemonade slushies. And you know what else I want? Barbecue. Like sloppy fall of the bone barbecue. And fortunately, the good people at Ibotta® and Smithfield® want that too and are giving us all this incentive when you buy your ribs at Walmart.
But you know what I haven’t wanted to do? Eat outside, cook outside. Because seriously, SNOW.
So what’s a girl that wants some good barbecue to do? Turn on the oven and slow roast some ribs with beer and homemade beer barbecue sauce, which my husband has dubbed “The Awesome Sauce.”
Yep. I live with that cheeseball.
But…he’s not wrong. The beer barbecue sauce is all kinds of awesome. I’ve been totally feeling adding beer to things (queso, mac n cheese, cheesesteaks) but clearly cheese has been the common denominator in all of those. For this recipe I took away my cheese crutch and held my breath. But I didn’t have to worry because beer makes barbecue sauce amazing. It adds a lot of flavor in the background without adding heat so you can make this more mild if you choose without sacrificing taste.
You know what else is awesome about all this? Not only is this a great technique and can satisfy a barbecue craving all summer long or even in the dead of winter, I used these Smithfield Extra Tender Pork Back Ribs, which always make for super tender fall off the bone ribs. And, super conveniently: I bought them from Walmart and used Walmart’s convenient online grocery ordering system so I could grab the items I needed with ease.
And ease is the key component of these ribs. Don’t let the long cook time scare you away. It’s pretty much like using a slow cooker to cook the ribs only you’re using your oven. The active prep time is minimal. Just put the barbecue sauce together about an hour before the ribs are done, which takes less than 5 minutes and let it cook. Then about 15 minutes before the ribs are done just brush that beautiful awesome sauce on.
No fuss, no sweat. And then you get delish beer barbecue ribs whenever your little heart desires.
Of course if you prefer to fire up the grill to make these, that’s totally doable too. Check out this page for more grilling tips and tricks and check out this video for some grilling secrets.
Looking for other rib recipes? Try these:
Yields 1 rack; 2-4 servings
Slow cooked oven roasted beer barbecue ribs are the answer to big barbecue flavor for days when you don't want to grill
10 minPrep Time
4 hrCook Time
4 hr, 10 Total Time
- 1 rack of Smithfield Extra Tender Pork Back Ribs
- 1/4 c beer
- 1/2 c brown sugar
- 1/4-1/2 tbs red pepper flakes*
- 1.5 tbs garlic powder
- 2 tbs chili powder
- 1 tbs cumin
- 1/2 tbs coarse salt
- 7 ounces beer
- 1 cup applesauce
- 3/4 cup molasses
- 1/4 cup olive oil
- 1/4 cup apple cider vinegar
- 3/4 cup brown sugar
- 4 cloves of garlic, pressed
- 1-2 jalapenos, seeded and diced*
- 1 tbs liquid smoke
- 2 tbs chili powder
- 1 tbs cumin
- 1 tbs garlic powder
- 1/2 tbs salt
- Preheat the oven to 200. Pour beer over ribs on a cooking sprayed baking dish. Combine all dry seasoning for the rub in a small bowl and stir together to combine. Press half the rub over one side of the ribs. Flip and repeat. Cover with foil and cook for 3 to 4 hours or until the ribs reach 170 degrees.
- About an hour prior to the ribs being done, heat a small sauce pan over medium low heat. Add the olive oil, pressed garlic and diced jalapeno and cook until the garlic and pepper begin to sweat, about two minutes or so. Add the beer and turn the heat up to medium. Bring beer to a slow simmer then add the rest of the ingredients for the sauce. Stir to combine. Bring sauce to a simmer, then reduce heat to low and let cook down for an hour, stirring occasionally.
- When the ribs are done, remove them from the oven, but keep the oven on. Brush liberally with barbecue sauce and return to oven uncovered and cook for an additional 15-30 minutes or until the sauce just caramelizes on top.
- Serve warm. Garnish with lime if desired.
* adjust the pepper to suit your desired heat level