Description
Delicious, fall-apart tender oven-baked American style pork ribs coated with a smoky, spicy chipotle barbecue sauce. Slow baked in dark beer to infuse rich flavor and finished with an optional broil for a caramelized crust. Perfect for gatherings or a hearty family meal.
Ingredients
Scale
Rub Ingredients
- 1 1/2 tbsp sweet paprika
- 1 tbsp salt
- 1 1/2 tbsp garlic powder
- 1/2 tbsp black pepper
- 1 tbsp onion powder
- 1/2 tbsp cayenne pepper
- 1/2 tbsp dried thyme
- 1/2 tbsp dried oregano
Main Ingredients
- 5 lb / 2.5 kg American style pork ribs, cut into individual ribs
- 1 bottle dark beer (about 12 oz / 375 ml, stout, porter or dark ale)
Chipotle BBQ Sauce
- 14 oz / 400g can crushed tomato
- 3.5 oz / 100g can chipotle in adobo sauce (use about half the can including sauce)
- 1 large onion, diced (brown, white or yellow)
- 2 garlic cloves, minced
- 1 tbsp tomato paste
- 2 tbsp brown sugar
- 1/4 cup white wine vinegar (or 2 tbsp white vinegar + 1 tsp sugar)
- 1/3 cup Worcestershire sauce
- 2 tbsp Tabasco sauce (or other hot sauce, adjust to taste)
- 1/2 tbsp salt
- Black pepper, to taste
For Serving
- Fresh coriander/cilantro leaves
- Lime wedges
Instructions
- Prepare the Rub: In a bowl, combine all rub ingredients including paprika, salt, garlic powder, black pepper, onion powder, cayenne, dried thyme, and oregano until evenly mixed.
- Rub the Ribs: Pat the pork ribs dry with paper towels. Generously coat the ribs on all sides with the prepared rub. For best results, cover and refrigerate for at least 2 hours or overnight to allow flavors to penetrate.
- Arrange Ribs for Baking: Remove ribs from the fridge and place them in a large baking dish in a single layer. It’s okay if they are slightly squished together as they will shrink during cooking.
- Preheat Oven: Set your oven to 160°C (325°F) to prepare for slow baking.
- Add Beer and Begin Baking: Pour the bottle of dark beer into the baking dish with the ribs. Cover the dish with a lid or aluminum foil to seal in moisture and place in the preheated oven. Bake for 1 hour.
- Prepare the Chipotle BBQ Sauce: While ribs start cooking, combine crushed tomatoes, diced onion, minced garlic, tomato paste, brown sugar, white wine vinegar, Worcestershire sauce, Tabasco sauce, salt, black pepper, and chipotle in adobo sauce in a saucepan. Simmer gently to meld flavors and thicken slightly.
- Coat Ribs with Sauce: Remove the ribs from the oven and carefully take off the lid or foil. Pour the prepared chipotle BBQ sauce evenly over the ribs, making sure all ribs are coated.
- Continue Baking Uncovered: Return the uncovered ribs to the oven and bake for an additional 45 minutes to 1 hour and 15 minutes. Turn the ribs once or twice to baste with sauce and ensure even cooking. The ribs should become very tender and the sauce thick and jam-like. If the pan becomes too dry, add a splash of water.
- Optional Broil for Finish: For a caramelized, browned crust, place the ribs under a grill/broiler for 5 to 10 minutes just before serving.
- Serve: Garnish the ribs with fresh coriander/cilantro leaves and lime wedges. Serve hot and enjoy the flavorful fall-apart ribs.
Notes
- For deeper flavor, marinate ribs with the rub overnight in the fridge.
- The beer adds moisture and a subtle malty flavor, but you can substitute with apple cider or stock if preferred.
- Adjust the amount of chipotle in adobo and Tabasco sauce based on your heat preference.
- Turning the ribs during the final bake helps to develop even tenderness and a thick sauce coating.
- If you don’t have a lid for the baking dish, aluminum foil works well to seal moisture.
- The finishing broil step is optional but recommended for a nicely browned top layer.
