Best 10 Beer Honey Marinade For Spareribs Recipes

HONEY BOURBON GLAZED SMOKED SPARERIBS, WITH BEER BACON BBQ SAUCE AND SOUTHWESTERN GREEN CHILI MAC 'N' CHEESE

Steps:

• For the honey bourbon glaze: Pour the bourbon into a saucepan over low heat; ignite bourbon to burn off the alcohol for about 5 minutes. Add the honey and brown sugar and whisk to thicken. Simmer for another 3 minutes, then remove from heat. Pour glaze into a small bowl and set aside.
• For the beer bacon bbq sauce: Heat a large pot on high heat, then add the butter and let it melt for 1 to 2 minutes. Reduce heat to medium. Add the onions and garlic. Saute until translucent. Add the beer and bacon and cook for 8 to 10 minutes. Add the apple cider vinegar and reduce by a quarter, then add ketchup, molasses, granulated sugar, brisket drippings, chili powder, Worcestershire, salt and pepper and cook on low heat for 30 to 45 minutes, stirring occasionally. Let cool for 10 minutes, then puree in a blender until smooth, and season with salt and pepper to taste.
• For the ribs: Whisk together the salt, pepper, chile powder and garlic powder in a small bowl. Drizzle a little canola oil over the ribs, front and back, then rub the oil in. Holding your hand high, season both sides of the ribs with rub. Be sure to get an even coating on both sides, along with the sides of the ribs.
• Soak 5 to 6 paper towels with canola oil, then open the smoker lid and place soaked paper towels in the smoker with 1 chunk hickory, 2 small chunks apple wood and a few handfuls charcoal. Light the paper towels. Let the coals burn down for 20 to 30 minutes. Add a couple more chunks hickory, apple and charcoal, then let smoker come up to 250 degrees F. Place a small pan of water on smoker rack, then place ribs in smoker. Let cook 30 to 40 minutes.
• Add another chunk of each wood and more charcoal; repeat this process every 30 to 45 minutes. At 2 hours into the cooking process, spritz ribs with apple cider vinegar, then spritz every 30 minutes until the third hour of cooking. At the third hour, wrap the ribs in foil and place back on the smoker. At the 4 1/2-hour mark, take the ribs out of foil and glaze with the honey bourbon. Let glaze set in for 20 to 30 minutes in the smoker meat-side up. Let ribs rest for 10 to 15 minutes, then slice. Drizzle ribs with Beer Bacon BBQ sauce and toss. Garnish the ribs with sliced scallions.
• For the Southwestern Green Chili Mac 'n' Cheese: Meanwhile, heat four cups half-and-half to a gentle boil in a medium-large saucepot. Add the garlic, chipotle sauce, cumin, seafood seasoning and thyme, then add the American cheese, whisking until smooth and melted. Fold in the pasta and green chiles and heat through until lightly bubbly. Add the shredded jack, Cheddar and Gouda. If the pasta is too thick, add in another cup or two of half-and-half to smooth it out. Season to taste with salt and fresh ground pepper. Garnish with toasted buttered breadcrumbs and a sprinkle of Korean chile flakes.
• If you prefer baked mac 'n' cheese, place pasta into a casserole dish, sprinkle a handful of extra Cheddar and jack cheeses on top and bake at 350 degrees F until browned and bubbly, about 30 minutes.

HONEY GARLIC RIBS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Slice the ribs into individual pieces. In a large bowl, combine the honey, soy sauce, vinegar, garlic and brown sugar. Stir until honey and sugar are completely dissolved, then stir in the baking soda. The mixture will begin to foam. Transfer ribs to the bowl, and turn to coat.
• Cover a cookie sheet with foil, and arrange the ribs meat side up on the sheet. Pour excess sauce over all, and sprinkle with the garlic salt.
• Bake for 1 hour, turning every 20 minutes.

BEER RIBS

Steps:

• Combine the light brown sugar, smoked paprika, celery salt, garlic powder, onion powder, allspice, 2 tablespoons salt and a generous amount of pepper in a small bowl. Rub the mixture on both sides of the rib racks.
• Wrap each rib rack in 3 pieces of aluminum foil and refrigerate for 6 hours and up to overnight.
• Preheat the oven to 300 degrees F. Place the ribs side-by-side on a baking sheet. Unwrap the foil slightly, pour 2 tablespoons beer over each rib rack and then seal the foil tightly. Bake until the ribs are tender, and the meat can easily be pierced and pulled away with a fork, about 2 hours 30 minutes. Let cool, uncovered, until warm, about 20 minutes. Alternatively, cover and refrigerate for up to 1 day.
• Put the shallots and remaining beer in a small saucepan and bring to a boil over high heat. Boil until the beer reduces to 1/4 cup, about 10 minutes. Whisk in the ketchup, molasses, whole-grain mustard, chipotle in adobo sauce, chopped chipotle and sherry vinegar. Reduce the heat to medium-low and let simmer, stirring occasionally, until the sauce thickens slightly and reduces to about 1 1/4 cups, 8 to 10 minutes.
• Prepare a grill or large grill pan for medium-high heat. Clean and oil the grill grates.
• Brush the top of each rack of ribs with 1/4 cup of the barbecue sauce. Working in batches as needed, grill, sauce-side down, until browned and slightly charred, about 4 minutes. Cut the ribs between the bones, slather with the remaining 1 cup of sauce and serve.

BEER & HONEY MARINADE FOR SPARERIBS

Steps:

• 1. Combine all ingredients and place in large Ziploc bag.
• 2. Marinate in fridge for 24 hours. Turn bag over several times.
• 3. Drain the ribs, but reserve marinade for use while ribs are cooking.
• 4. Cook ribs your favorite way, these are good baked in the oven or BBQ on the grill and Enjoy.

BEER AND HONEY MARINADE

Steps:

• Blend all the ingredients and pour the marinade over your meat.
• Marinate 1-24 hours in the refrigerator, turning pieces occasionally.

BEER & HONEY MARINADE FOR SPARERIBS

Steps:

• Combine all ingredients and place in large ziploc bag.
• Marinate in fridge for 24 hours. Turn bag over several times.
• Drain the ribs, but reserve marinade for use while ribs are cooking.
• Cook ribs your favourite way, these are good baked in the oven or bbq on the grill.
• Enjoy.

BEER BRINED BABY BACK RIBS WITH HONEY BBQ SAUCE

Steps:

• Prepare your ribs by rinsing them off and removing the membrane on the back (slide a sharp knife under there to loosen it, then grab it with something dry like a paper towel and pull it off).
• You may cut your ribs into sections before brining, if desired.
• Mix together beer, salt, brown sugar, celery seed, cayenne pepper, black pepper and liquid smoke in a saucepan.
• Heat over low heat, stirring gently until all the salt dissolves; allow to cool.
• Place rib sections in a large ziplock or resealable bag and pour the cooled brine over; squeeze out as much air as possible and seal the bag.
• Allow the ribs to brine in this mixture, for 6 hours or overnight, rotating bag occasionally.
• Prior to cooking, remove ribs from brine and pat dry; discard used brine.
• Using a drip pan, prepare a grill for indirect cooking.
• Place the ribs over the drip pan and grill using indirect medium heat (test by placing your hand over the heat- you should be able to keep it there for about 3 seconds).
• Cover grill and cook for 1 1/2- 1 3/4 hours or until the ribs are tender, and the meat has pulled back from the edges of the bone slightly.
• Add additional coals during cooking if needed.
• Baste with honey bbq sauce during the last minutes of cooking, allowing the sauce to set.
• To make the sauce, cook onion and garlic in oil in a small saucepan until the onions become tender.
• Add the chili sauce, beer, honey, Worcestershire sauce and mustard to the pan, stirring to mix well.
• Bring sauce to a boil, then lower heat and simmer for about 20 minutes, stirring occasionally, or until it is as thick as you like it.
• Use sauce on ribs as a baste; sauce can be prepared ahead.

BARBECUED RIBS WITH BEER

Steps:

• Rub the salt, Italian seasoning and pepper over ribs and place in a shallow roasting pan; add beer. Cover and bake at 325° for 2 hours or until tender., Drain ribs. Spoon some of the sauce over ribs. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat for 8-10 minutes or until browned, turning occasionally and basting with sauce.

DRUNKEN RIBS

Steps:

• In a medium bowl, mix garlic powder, white pepper, seasoned salt, onion salt, and oregano.
• Place ribs in a large roasting pan, and rub evenly with the garlic powder mixture to coat. Pour distilled white vinegar and 1/2 the beer, or enough to cover ribs, into the pan. Cover pan, and marinate ribs in the refrigerator 8 hours, or overnight.
• Prepare an outdoor grill for indirect, medium heat, and lightly oil grate.
• In a large saucepan, whisk together remaining beer, ketchup, Worcestershire sauce, maple syrup, brown sugar, liquid smoke, margarine, apple cider vinegar, and honey mustard. Bring to boil. Cover, reduce heat, and simmer 15 minutes, or until a thick sauce has formed.
• Remove ribs from the marinade mixture, and coat liberally with the sauce. Place on the prepared grill, and cook 1 1/2 to 2 hours, to an internal temperature of 160 degrees F (70 degrees C). Brush frequently with the sauce while cooking.

BEER - MARINATED PORK BACK RIBS WITH SIDE SAUCE

Steps:

• Mix all the sauce ingredients in a large glass bowl, then let sit for a minimum of 2 hours before using it.
• Cut the ribs into smaller portions.
• Spread the onion slices in the bottom of a large baking dish (you might have to use two dishes for this).
• Place the ribs over the onion slices, then sprinkle the herbs (if using) over the ribs.
• Sprinkle with garlic, peppercorns and bay leaves.
• Pour the beer over the ribs.
• Cover with plastic wrap, then marinate for 5 hours.
• Remove the ribs from the dish.
• Place the ribs bone-side down on the grill, over medium heat.
• Remove some sauce from the bowl to baste the ribs with.
• Grill for about 10 minutes turning occasionally, or until browned, basting every few minutes with the sauce.
• Serve the remaining sauce with the ribs.