Imagine sinking your teeth into fall-off-the-bone tender ribs infused with a rich, beer-soaked marinade that transforms an ordinary dinner into a culinary masterpiece. These Oven Baked Drunken Side Ribs are not just a meal; they're a flavor experience that will have your guests begging for your secret recipe. With just a few simple ingredients and some kitchen magic, you'll create a dish that combines the deep, complex flavors of beer, brown sugar, and perfectly seasoned pork that will make your mouth water before you even take the first bite.
Prep Time: 15 mins
Cook Time: 2 hrs
Total Time: 2 hrs 15 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 racks of pork side ribs
- 1 cup beer
- 1/2 cup brown sugar
- 1/4 cup soy sauce
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- Salt and pepper to taste
Instructions
- Remove the ribs from refrigerator 30 minutes before cooking to bring them to room temperature.
- Preheat the oven to 275°F (135°C). Line a large baking sheet with aluminum foil for easy cleanup.
- Remove the membrane from the back of the ribs by sliding a knife under the membrane and peeling it off completely.
- In a mixing bowl, combine beer, brown sugar, soy sauce, garlic powder, onion powder, salt, and pepper to create the marinade.
- Place the ribs in a large baking dish and generously pour the marinade over both sides, ensuring complete coverage.
- Cover the baking dish tightly with aluminum foil to seal in moisture and prevent the ribs from drying out.
- Bake the ribs in the preheated oven for 2 hours, allowing the meat to become tender and absorb the flavors.
- After 2 hours, remove the foil and increase oven temperature to 425°F (218°C) to create a caramelized exterior.
- Bake uncovered for an additional 15-20 minutes until the ribs develop a rich, golden-brown crust.
- Remove from oven and let the ribs rest for 10 minutes before cutting between the bones.
- Serve hot, optionally garnishing with fresh chopped parsley or additional marinade on the side.
Tips
- Temperature is Key: Always let your ribs come to room temperature before cooking to ensure even heat distribution.
- Membrane Removal: Don't skip removing the back membrane - it ensures tender, more flavorful ribs that are easier to eat.
- Marinating Magic: For maximum flavor, consider marinating the ribs for 2-4 hours before cooking if time allows.
- Moisture Matters: Keeping the ribs covered during the initial slow cook prevents them from drying out.
- Caramelization is Crucial: The high-heat finish creates that irresistible golden-brown crust that adds incredible depth of flavor.
- Resting is Essential: Always let the ribs rest after cooking to allow the juices to redistribute, ensuring each bite is succulent and tender.
- Beer Selection: Choose a darker beer like a stout or amber ale for richer flavor, but any beer will work wonderfully.
Nutrition Facts
Calories: 673kcal
Carbohydrates: 34g
Protein: 55g
Fat: 38g
Saturated Fat: 15g
Cholesterol: 150mg
