Braised and Grilled or Broiled Pork Ribs

Used dark ale instead of porter + 2 tbsp of molasses as someone suggested. Cooked in the oven for 1 hour 45 min, then brushed with the home made bbq sauce and grilled for 5 min on the BBQ at 375. Delicious!

2 hours in the oven at 300. Perfect.

Am I the only one who didn’t like this? I thought the ribs were “ok” but the sauce was really bitter. I tried the recipe twice bcs the ingredients sounded so good and I thought I probably did something wrong the first time. The second time I followed it exactly with the same result. Not for me.

We love ribs. I have at least 6 different recipes. But the best have one thing in common: roast covered, low and slow with liquid in the pan at 250-275 for approx. 2 1/2 hours for almost fall of the bone tenderness. Then grill directly over the coals just enough to crisp them up, about 5 min per side.

Had no Guinness so used some leftover Oktoberfest beer and a couple tablespoons of molasses. Yum. Also, slower oven cooking at under 300F worked well

Made this. A great change from smoked or sauced ribs! And what’s really nice is braising ahead of time makes it a quick grill. The only thing I would add is that slicing between each rib (all the way or most which makes it easier turning on the grill) gets the flavor into the meat better/more evenly.

This recipe is excellent. I have made it 3x, just as written. (Well, I cook for 1 1/2 hours at 300 and let it cool in the turned off oven.)

I didn’t have all spice berries so substituted Jamaican all spice powder — a couple of tablespoons. Used 3 smoked chipotle peppers. A teaspoon of cayenne. Did 2 cinnamon sticks. And used a Brooklyn lager - 3 bottles. Also added couple of bay leaves. Baked for 2.5 hours at 325. Then finished off with a Carolina barbecue sauce on the Weber grill at about 350 degrees. They turned out perfectly. I had a nice side of Bullet rye whiskey with the meal. I don’t think I’d change anything.

Agree needed a bit more time for “fall off the bone”. Also would like a bit of sweetness for balance.

I modified some spices because of family food allergies, substituted a mix of homemade bbq sauce and chicken broth for the beer. Like others who have commented, I cooked the ribs in a large dutch oven for almost 2 hours at 300 degrees Fahrenheit. Most importantly, I used pasture-raised organic pork ribs from Alderspring Ranch in Idaho. Hands down, the best ribs our family has ever eaten. No exceptions. Wow, such a good and flavorful meal!

* I took the advice of other recipe testers and cooked them at 300 (150) for 2 hours but otherwise stuck to the recipe. I may not use as much cinnamon next time but that's personal preference. *Should have set oven at 350 degrees and cooked for 2 hours

Used 1/2 tsp allspice and 2 cinnamon sticks, half of ginger, 1-1/2 tsp red pepper flakes, 2 extra cloves garlic

Not a good recipe at all. Bitter, to say the least. Be very careful with the cayenne pepper. I used 1/2 tsp and it was so hot to be inedible.

If you try this recipe you won't be disappointed. This is a 'keeper'. My fella's words and I agree. Moist and full of flavour, delish. I took the advice of other recipe testers and cooked them at 300 (150) for 2 hours but otherwise stuck to the recipe. I may not use as much cinnamon next time but that's personal preference.

My spouse & me frequently cook pork ribs, in cast iron skillet, in cast iron Dutch oven, in baking dish, slow cooker, et.al. Whether you grill, bake, broil...the only way to determine the temperature of the ribs is by inserting a meat thermometer. All other, based on time is pure guesswork!