Saucy Grilled Guinness Ribs 

Ribs & Brine 

2 racks baby back ribs 

3 cups water

½ cup brown sugar 

¼ cup sea salt 

Handful of fresh thyme sprigs  

2 X cans Guinness Draught, plus more for cooking 

1 head garlic, halved  

3 tablespoons yellow mustard 

3 tablespoons your favorite bbq rub 

Guinness BBQ Sauce 

1 X can Guinness Draught 

1 ½ cups ketchup 

¼ cup dark brown sugar 

¼ cup pure maple syrup 

1 tablespoon apple cider vinegar 

1 tablespoon Worcestershire sauce 

1 ½ teaspoons smoked paprika 

1 teaspoon onion powder

1 teaspoon garlic powder 

Sea salt and cracked black pepper 

First, prepare the Guinness brine. In a saucepan, combine the water, brown sugar, and salt, then bring to a simmer and let bubble away until the sugar is dissolved, then cool to room temperature. Remove the silverskin from the ribs, then place in a high-sided pan. To the saucepan, add the thyme, Guinness Draught, and garlic, then pour over the ribs. Cover, then transfer to the fridge to soak in those flavors for 4 – 6 hours. 

When ready to cook, preheat your grill or smoker (I prefer a smoker, if available) to 180 degrees F. Remove the ribs from the brine and dry completely (discard brine). Brush the ribs with the mustard, then coat with the bbq rub. Transfer the ribs to the grill and let slowly cook for 3 hours, until the internal temperature of the ribs reaches 160 degrees F. Increase the grill temperature to 225 degrees F. 

Tear off four long sheets of heavy-duty aluminum foil. Top with a rack of ribs and pull up the sides to keep the liquid enclosed. Add ⅓ cup of Guinness Draught to the foil. Lay another piece of foil on top and tightly crimp the edges so there is no leakage. Repeat with the second rack of ribs. Return the ribs to the grill and cook for an additional 2 hours, until the internal temperature of the ribs reaches 205 degrees F. 

While the ribs are on the grill, prepare the bbq sauce. Pour the Guinness Draught into a saucepan and bring to a simmer over medium heat. Let bubble away until reduced by half, then decrease the temperature to medium low and add the remaining sauce ingredients. Stir well, then let gently bubble away for 10 minutes. Remove from the heat. 

Carefully remove the foil from ribs, then brush liberally with the bbq sauce. Discard foil. Place back on the grill and cook until the sauce tightens, about 30 – 60 minutes. Serve with all your favorite bbq sides and of course, a pint of the good stuff. Slàinte! 

GUINNESS Draught Stout. Imported by Diageo Beer Company USA., New York, NY. Please drink responsibly. Don’t share with those under 21.