BBQ Beer and Onion Country Ribs

by Sabrina Snyder

Last Update:

2 Comments

5 from 1 vote
3 Servings
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
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BBQ Beer and Onion Country Ribs come out of the oven with melt in your mouth meat full of rich flavors from onion, beer, and BBQ Sauce.

This easy Dinner Recipe is super similar to my BBQ Country-Style Pork Ribs, but with the addition of onion and beer for an even deeper flavor. These Country-Style Ribs will pair perfectly with barbecue sides like mac and cheese, coleslaw, and potato salad.

Sabrina’s BBQ Beer and Onion Country Ribs Recipe

These BBQ Beer and Onion Country Ribs are absolutely bursting with flavor, without a lot of ingredients. The key is cooking them low and slow while covered so the meat can absorb the moisture and flavors around it for fork-tender ribs. The beer does a great job tenderizing the meat and highlights the rich pork flavors. When you’re selecting the beer, try using an ale, stout, or porter for the best flavor.

Dinner, then Dessert

BBQ Beer and Onion Country Ribs

BBQ Beer and Onion Country Ribs come out of the oven with melt in your mouth meat full of rich flavors from onion, beer, and BBQ Sauce.
Yield 3 Servings
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Course Dinner
Cuisine American
Author Sabrina Snyder
Baked country style ribs in casserole dish.
PrintRate

Ingredients
 

  • 5-6 country-style pork ribs
  • 1 teaspoon kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 1 teaspoon garlic powder
  • 12 ounces beer
  • 1 onion , sliced
  • 1 cup barbecue sauce

Instructions

  • Preheat oven to 250 degrees.
  • Scatter onion slices onto the bottom of a 9×13 baking pan.
  • Season ribs with salt, black pepper and garlic powder and place into baking pan.
  • Pour beer into the baking pan then cover tightly with foil.
  • Bake for 2 hours, drain excess grease (carefully) from the pan to a safe heatproof bowl.
  • Brush barbecue sauce all over the ribs.
  • Bake, uncovered, for 1 hour.

Nutrition

Calories: 235kcal | Carbohydrates: 47g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 1mg | Sodium: 1765mg | Potassium: 327mg | Fiber: 2g | Sugar: 33g | Vitamin A: 216IU | Vitamin C: 3mg | Calcium: 48mg | Iron: 1mg

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About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. Loved these and I’m planning to make this for a family get-together this weekend. Is it okay to season the ribs and let them sit in the baking dish with the onions and beer in the fridge overnight before baking, or is it better to add the beer right before they go in the oven?

    Reply

    1. Add the beer right before they go in the oven. You can season the ribs and place the onions in the pan to marinate overnight, but adding the beer will dilute the flavor.

      Reply