Beer and Smokin’ Stampede BBQ Ribs

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Simmering the ribs in beer imparts a real beer flavour to the meat. All the better to accentuate the beer- and bourbon, coffee and chipotle- flavours of PC Smokin’ Stampede sauce.

Tags: Intermediate, One Hour +, Entrées, Pork, Grilling, BBQ, Summer Insider's Report 2012, Start Some Sizzle
Serves: 2
Skill level: Intermediate
Prep time: 5  minutes
Cooking time: 85  minutes
Total: 90  minutes

Additional Information


4 cans (each 355 mL) PC De-alcoholized Beer - Lager Brew
1 onion, cut in quarters
2 no name Bay Leaves
1 rack pork back ribs, cut in half (about 1-1/4 lb/625 g)
1/2 cup (125 mL) PC Smokin' Stampede Beer & Chipotle Barbecue Sauce Naturally Flavoured


  1. In large saucepan, combine beer, onion and bay leaves. Cover. Bring to a boil. Add ribs to beer; reduce heat to simmer. Cover and cook for 1 hour or until meat is tender.
  2. Preheat barbecue to medium-low heat.
  3. Drain ribs, discarding cooking liquid. Place hot ribs on large plate; immediately coat with some of BBQ sauce. Place ribs on greased grill. Close lid; cook 15 to 20 minutes, turning and brushing with more sauce every 5 minutes.
  4. Transfer ribs to cutting board. Cut between ribs. Serve with coleslaw, if desired.


Chef's Tips

Tangy Coleslaw: Thinly slice an onion; soak in 1/2 cup (125 mL) PC Seasoned Rice Vinegar and 1/2 tsp (2 mL) salt for two hours or until onion is softened. Stir in 1 cup (250 mL) PC Mayonnaise. Add 1 pkg (1 lb/500 g) coleslaw mix; toss to coat.

Nutritional Information

Per serving
Calories 560 Cal
Fat 33 g
Sodium 1380 mg
Carbohydrate 29 g
Fibre 1 g
Protein 36 g

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