I’ve made these pork ribs lots… AND LOTS of times, and they always come out a winner - tender, juicy and moreish. Just make sure you’ve got plenty of serviettes or paper towels handy. All my guests love them :)
These Aussie Sticky Beer Barbecue Pork Ribs are the kind of easy slow cooker dinner that feels like a proper treat. Coated in a smoky spice rub, cooked until tender in a rich beer barbecue sauce, then finished under the grill until glossy and caramelised.
Perfect for weekends, casual entertaining, or whenever you feel like a no-fuss lunch, dinner or just a relaxed yummy finger food vibe.
Easy and tasty. Serve with slaw, potato wedges, rice, or corn on the cob.
In a small bowl, mix together the 2 tbsp brown sugar, 2 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp ground cumin, 1 tsp salt, ½ tsp cracked pepper and ½ tsp chilli powder if using.
Cut the ribs into sections so they fit into the slow cooker. Add the ribs one at a time to the slow cooker bowl, rub the spice mix all over the ribs, making sure they are well coated on both sides.
Arrange the ribs in the slow cooker and cook on high for 30 minutes to help the spice rub infuse the meat.
In a bowl, stir together the 1 cup barbecue sauce, 150 ml lager beer, 2 tbsp brown sugar, 1 tbsp honey, 1 tbsp Worcestershire sauce, 2 tbsp tomato ketchup, 2 tsp garlic-infused olive oil, 1 tsp smoked paprika and 1 tbsp apple cider vinegar. See Tip 1.
Pour about 3/4 of the sauce over the ribs and keep the rest aside for grilling later. Cook on low for 3 1/2 to 4 1/2 hours (depending on your slow cooker), or until the ribs are nice and tender – not completely falling apart. See Tip 2.
About halfway through cooking, gently rotate the rib sections so the pieces at the top get a turn in the sauce. Spoon a little sauce over the top of the ribs before replacing the lid. See Tip 3.
Start checking at about 3 1/2 hours, if not completely tender then cook for another 30 minutes, then test again, repeat until completely tender. See Tip 6.
Once finished cooking and very tender, carefully transfer the ribs to a baking tray lined with baking paper. Brush the ribs lightly on both sides with the remaining sauce, focusing more on the top side. See Tip 4.
Grill at 220°C to 230°C, for 5 to 8 minutes, or until sticky, glossy and caramelised.
Watch closely so the sauce does not burn. If you like, brush with any remaining sauce about halfway through grilling for an extra glossy finish. Important see Tips 4 and 5.
Serve hot with apple slaw, potato wedges, corn, rice or soft bread rolls.
Time to enjoy!
Freezer friendly - Happy future you! :)
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Tips
