Stout Baby Back Ribs

You'll impress your friends with these baby back ribs. The stout beer tenderizes the meat so that it's practically falling off the bone.


1 rack pork baby back ribs

3/4 cup Golden Blossom Honey (1/2 cup & 1/4 cup)

1 cup stout beer

1 clove garlic (minced)

1/2 small onion (minced)

Dry Rub:

1 tablespoon sea salt

1 tablespoon garlic powder

1 teaspoon cayenne pepper

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon ground ginger

1/2 teaspoon ground cloves

Honey Tips

Honey Is Sweeter Than Sugar

Due to the high level of fructose, honey is 25% sweeter than table sugar.


Preheat oven to 200 degrees. Cook 1/2 cup honey, beer, minced garlic and onions over medium heat in large skillet until it is reduced by half.
Blend all dry ingredients together and generously rub all over entire rack of ribs. Envelope the rubbed ribs with the reduced sauce in a heavy duty foil pouch and seal it airtight by crimping the edges. Place pouch on a cookie sheet and place in oven. Let slow roast for 3 to 3 1/2 hours.
Remove from oven and let rest in pouch for 15 minutes. Remove ribs, reserving juices to a small sauce pan. Add 1/4 cup Golden Blossom Honey to the juices and simmer to desired consistency. Brush sauce all over ribs. Brown in oven or on grill.
Serves: 4