Guinness actually make their very own smokey marinade, so I thought I’d give it go for my ribs. I actually haven’t tried their sauce, but I don’t need to because I am so in love with mine and you’ll be too! With the American holiday Memorial Day coming up I figured now is the perfect time to launch this new recipe. The Memorial Day weekend that surrounds the remembrance of the fallen who served their country, has become the unofficial kickoff for summer grilling.
Tips for making the best ribs
Firstly I always use a dry rub and allow to sit for at least 1 hour to overnight. This adds so much flavor to the meat. Next, the sauce is just as important as it adds a different layer of flavor and adds sauciness and something to lick of your fingers.
Guinness barbecue sauce
Guinness adds so much depth of flavor to the sauce. This sauce is just what you want, sticky, slightly sweet with a little tang. Whenever I’m grilling a feast, it simply must include ribs. In the past, it has always been my Mango Barbecue Baby Back Ribs which will not be forgotten, just temporarily replaced by this new ribs recipe for the time being.
Removing baby back ribs membrane
To prepare the ribs (if your butcher has not already) you must remove the thin membrane that is on the underside (bone side) of the ribs. You can see in the picture below how I did it. Score with a sharp knife down the center of the membrane. Then peel it away from the bones, like the picture above. When it comes to the tenderness of the rib meat, you want it to ALMOST fall off the bone. If they are just falling apart after roasting, then they are overcooked. The meat should just come off easily when eating, but still stay on when cutting them. So oven temperature and time is very important. If you’ve made this Sticky Guinness Glazed Ribs, leave a review, comment or question below.
I prefer the Guinness draft stout (black label) that is smooth and creamy instead of the extra stout (beige label) which is more crisp.
