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Guinness-Glazed Ribs: A Rich, Sticky BBQ Favorite

Guinness-Glazed Ribs

Tender baby-back ribs are seasoned with smoked paprika and slow-baked before being coated in a thick Guinness barbecue glaze. A brief grill or broiler finish creates a shiny, sticky crust.
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Prep Time 20 minutes
Cook Time 3 minutes
Total Time 3 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Ribs
  • 2 racks, about 4-5 lb total Pork baby-back ribs
  • 2 teaspoons Kosher salt
  • 1 teaspoon Freshly ground black pepper
  • 2 teaspoons Smoked paprika
  • 1 teaspoon Garlic powder
  • 1 teaspoon Onion powder
Guinness Glaze
  • 1 cup Guinness stout
  • 1 cup Ketchup
  • 1/2 cup Packed dark brown sugar
  • 1/4 cup Unsulfured molasses
  • 1/4 cup Apple-cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 2 cloves Garlic cloves, minced
  • 1 teaspoon Smoked paprika
  • 1/4 teaspoon, optional Cayenne pepper

Method
 

Step-by-Step
  1. Remove the thin membrane from the bone side of both rib racks. Pat the ribs dry with paper towels.
  2. Combine kosher salt, black pepper, smoked paprika, garlic powder, and onion powder. Rub the seasoning evenly over both sides of the ribs.
  3. Place the ribs on a foil-lined baking sheet, add a small splash of Guinness if desired, and cover tightly with foil. Refrigerate for 1–12 hours if you want to season them ahead.
  4. Bake the covered ribs at 300°F (150°C) for 2 1/2–3 hours, until tender and slightly pulled back from the bones.
  5. Combine all glaze ingredients in a saucepan. Simmer uncovered for 15–20 minutes, stirring occasionally, until thick enough to coat the back of a spoon; cool slightly.
  6. Uncover the ribs and brush them generously with the glaze. Finish on a medium-hot grill or under a broiler for 5–10 minutes, turning and brushing with more glaze once or twice.
  7. Rest the ribs for 5–10 minutes before cutting between the bones. Serve with extra Guinness glaze.

Notes

Watch the ribs closely during the final grilling or broiling stage because the brown sugar and molasses can burn. The glaze thickens further as it cools.