I love barbequed ribs, but making them always seemed very intimidating – they have to cook for so long on the grill and I’m always convinced that I’ll burn them to a crisp. The barbeque braising recipes in the most recent Fine Cooking magazine caught my eye because they start and finish on the grill, but you braise them for the majority of the cooking time. That, I can do! The suggested putting the braising pot right on the grill but I was afraid of ruining my pot and I didn’t want to waste that much propane so I did it on the stove top. They came out perfectly! If you do the initial sear the night before and transfer them to a crock pot to braise, they would be perfect for a weeknight.

The flavor combination on these is incredible. Smokey, spicy, and sweet without being too sweet. It uses a vinegar and mustard based sauce with no tomato so its pretty thin and different from what I normally think of as a barbeque sauce. From the research I did, I guess it’s more of a South Carolina style? Whatever it is, I love it!

The glaze is especially awesome, so I recommend making extra for dipping. The braising liquid is good as a sauce too, but the glaze is where its at! The braising liquid will be very thin –  DO NOT be tempted to keep the vegetables in and a take an immersion blender to it. The fats will emulsify and it will be disgusting. Trust me. In concept, its good but in practice… not so much. Luckily I only did this to about half of my liquid so I didn’t ruin it all.

I served the ribs with corn on the cob (grilled in the husks) and hasselback potatoes. The sauce was really good on the potato too. I’d also like to try the rub and the glaze on grilled chicken – I bet that would be delicious!

Country Ribs with Beer and Mustard Glaze
Adapted from Fine Cooking

  • 1 Tbs smoked paprika
  • 1 tsp dark brown sugar
  • 1 tsp dry mustard
  • 1 tsp dried sage
  • Kosher salt and freshly ground black pepper
  • 3 lb country style pork ribs
  • 4 strips center-cut bacon, cut into 1/2-inch-wide strips
  • 2  yellow onions, sliced
  • 4  cloves garlic, chopped
  • 1 carrot, chopped
  • 2 cups fat free chicken broth
  • 1 12-oz. bottle dark lager (I used Warsteiner Dunkel)
  • 1/4 cup c vinegar
  • 2 bay leaves
  • 1/4 c dry mustard
  • 1/4 c dark brown sugar
  • 1/2 tsp Worcestershire sauce

Combine paprika, sugar, dry mustard, sage, salt, and pepper. Set aside 2 Tbs and rub the remainder all over meat. Cover and refrigerate for a little while (I did about 30 minutes). Heat your grill to medium-high. Grill until nicely browned- about 4 minutes on each side. Remove from heat.

Cook bacon in a large stock pot over medium-high heat. Once bacon crisps, add onion and garlic and cook until soft. Add the garlic, carrot, and the reserved spice rub and cook for about 1 minute more. Add the broth, beer, vinegar, and bay leaves. Bring to a boil, then reduce to a simmer. Add ribs, cover and let simmer for about 90 minutes (alternately transfer to a crock pot and cook on high for 8 hours).

Prepare the glaze: combine 1/4 c dry mustard, 1/4 c water, brown sugar, and Worcestershire sauce, stirring until well blended. Fire up the grill to a medium flame. Baste ribs with glaze and grill until they begin to bubble and darken – about 3-5 minutes on each side. Remove to a platter.

Meanwhile, strain your braising liquid. Allow to sit for a few minutes so oil can rise to top. Skim oil from the top and discard. Serve this sauce and additional glaze alongside ribs.

Serves about 4.