Tender, caramelized ribs with a sticky, sweet-and-savory beer glaze—perfect for cozy dinners or weekend gatherings. A simple homemade marinade of mustard, brown sugar, beer, and smoked paprika infuses the ribs with bold flavor while keeping them juicy and tender.
Ingredients
2 pounds pork ribs, trimmed and cut into single ribs
1/2 cup amber or dark beer
3 tablespoons whole-grain mustard (or Dijon)
1/3 cup packed light brown sugar
2 tablespoons low-sodium soy sauce
1/4 cup finely chopped yellow onion (about 1 small onion)
1 teaspoon apple cider vinegar
1/2 teaspoon smoked paprika
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
1 tablespoon avocado or olive oil
Instructions
Preheat oven to 325°F.
Bring 4 cups of salted water to a gentle boil in a large pot. Add the ribs and simmer for 15 minutes. Drain and rinse under cool water.
In a medium bowl, whisk together beer, mustard, brown sugar, soy sauce, onion, vinegar, smoked paprika, pepper, and salt. Toss the ribs in the mixture until evenly coated. Marinate 1–2 hours at room temperature, or cover and refrigerate overnight for deeper flavor.
Line a baking pan with foil and brush lightly with oil. Arrange ribs meaty side up in a single layer. Spoon some marinade over the ribs.
Bake uncovered for 1 hour, basting every 20 minutes with remaining marinade, until ribs are tender and the glaze is sticky.
Optional: Broil 3–5 minutes at the end for extra caramelization, watching carefully.
Let ribs rest 5 minutes before serving. Serve with roasted veggies, baked potatoes, or coleslaw.
