Home Recipes Stone Pale Ale-Brined Barbecue Baby Back Ribs

Stone Pale Ale-Brined Barbecue Baby Back Ribs

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At San Fran’s Cityhouse, chef Brian Healy utilizes the freshest ingredients available to present a brightened take on rich, traditional American cuisine. For DRAFT, he combines two beloved American cooking techniques, slow cooking and smoking, with two favorite indulgences, ribs and beer.

Makes: 2 to 4

  • Brine:
  • 6 bottles Stone Pale Ale
  • 2 racks baby back ribs
  • 1 cup sugar
  • 1 cup salt
  • ¼ cup smashed garlic cloves
  • 3 bay leaves
  • one pinch of mixed peppercorns
  • ---
  • Barbecue Sauce:
  • 2 cups Anchor Steam Beer
  • 3 stalks celery, chopped
  • 1 whole head of garlic
  • 1 cup ketchup
  • ½ cup cider vinegar
  • ¼ cup onion, minced
  • ¼ cup butter
  • 3 tablespoons Worcestershire sauce
  • 2 tablespoons spicy mustard
  • 2 tablespoons honey
  • 1 boullion cube
  • ---
  • Ribs:
  • Brined ribs
  • 1 cup Anchor Steam Beer
  • 1 cup chicken broth
  • barbecue sauce


• In a large bowl, combine all of the brine ingredients except the ribs and stir until dissolved. Add ribs, cover and refrigerate 24 hours.

• Set a crock pot to low and add chicken broth and beer. Simmer the ribs until meat is cooked, about 5 hours.

• While the ribs cook, heat a smoker using applewood chips until it reaches an internal temperature of 250º and make the barbecue sauce. Melt butter in a medium saucepan. Add garlic, onion and celery and sauté until lightly browned. Add the beer and bullion cube and stir until bullion is dissolved. Add the remaining ingredients, stir and simmer for about 15 minutes. Stir until texture is smooth.

• Move the ribs from the crock pot to the smoker and cook 1 hour; then, return them to the crock pot, add the barbecue sauce and cook 2 hours more. Serve when the ribs are fork-tender.


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