Joe’s Beer Marinated Spareribs

A delicious slab of glazed, juicy spareribs coated with a rich, golden-brown barbecue sauce and garnished with fresh thyme leaves. The ribs are served on a rustic wooden board, accompanied by a silver meat fork, coarse salt, and peppercorns sprinkled on the surface. Nearby, a copper cup filled with barbecue sauce and a brush sits alongside fresh herbs, garlic cloves, and a bright red chili pepper, enhancing the presentation. The setting is warm and inviting, highlighting the hearty, flavorful dish.

Send summer off in style with Joe’s Beer Marinated Spareribs—slow-cooked to perfection with a rich, smoky, and slightly sweet beer-infused glaze. The lager-based marinade, packed with garlic, maple syrup, Worcestershire sauce, and honey mustard, ensures that every bite is tender, juicy, and full of bold flavor. With a low-and-slow grilling process, these ribs develop a perfect caramelized crust while staying incredibly moist. Get ready for fall-off-the-bone goodness that’s perfect for your final backyard BBQ of the season!

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Serving Size: 8
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Ingredients

  • 2 1/2 Tbl garlic powder
  • 1 1/2 Tbl white pepper
  • 1 1/2 Tbl seasoned salt
  • 1 Tbl onion salt
  • 1 tsp dried oregano
  • 4 lbs pork spareribs
  • 1 1/2 cups maple syrup
  • 1 cup brown sugar
  • 1 cup liquid smoke flavoring
  • 1/2 cup distilled white vinegar
  • 12 (12 fluid oz) cans or bottles premium lager
  • 1 (20 ounce) bottle ketchup
  • 1 (10 fluid oz) bottle Worcestershire sauce
  • 1/2 cup butter or margarine
  • 1/2 cup apple cider vinegar
  • 1/2 cup honey mustard

Instructions

  1. In a medium bowl, mix garlic powder, white pepper, seasoned salt, onion salt, and oregano.
  2. Place ribs in a large roasting pan, and rub evenly with the garlic powder mixture to coat. Pour white vinegar and half the beer, or enough to cover ribs, into the pan. Cover pan, and marinate ribs in the refrigerator 8 hours, or overnight.
  3. Prepare an outdoor grill for indirect, medium heat, and lightly oil grate.
  4. 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.
  5. Remove ribs from the marinade mixture, and coat liberally with the sauce.
  6. Place on the prepared grill, and cook 1 1/2 to 2 hours, to an internal temperature of 160° F (70° C). Brush frequently with the sauce while cooking.

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