Pork ribs are a good match for the malty sweetness of an amber ale, particularly when honey and mustard are involved. In this recipe the ribs cook slowly over indirect heat before receiving a glossy non-alcoholic beer glaze during the final stage. The goal is tender meat and a sticky coating, without burning the sugars.
Serves / makes: 4 portions
Preparation: 20 minutes
Cooking: Approximately 3–5 hours
Recommended NA beer: Non-alcoholic amber ale or malt-forward pale ale
Ingredients
- 1.5kg pork ribs, approximately 2 racks
- 15g soft brown sugar
- 10g smoked paprika
- 10g fine sea salt
- 5g freshly ground black pepper
- 200ml non-alcoholic amber ale
- 80g runny honey
- 25g Dijon mustard
- 20ml apple cider vinegar
- 2 garlic cloves, crushed
Method
- Remove the membrane from the back of the ribs if still attached.
- Combine the sugar, paprika, salt and pepper. Rub the seasoning evenly over both sides of the ribs.
- Prepare a smoker or BBQ for indirect cooking at approximately 120–135°C.
- Place the ribs in the smoker and cook for around 3–5 hours, depending on their thickness.
- During cooking, combine the amber ale, honey, mustard, vinegar and garlic in a small saucepan. Simmer gently for 12–18 minutes until it becomes a brushable glaze.
- When the ribs are approaching tenderness, brush on a thin layer of glaze. Return to the smoker for 10–15 minutes.
- Apply another light coat if desired, then cook until the meat is fully cooked and a skewer slides into it with little resistance. Tender BBQ ribs often reach around 90–95°C internally.
- Rest for 10 minutes, slice between the bones and serve.
Why Use This Style of NA Beer?
A malt-forward amber ale can complement pork and provide additional complexity to a simple honey-mustard glaze. Keep the glaze thin and apply it late so the honey does not scorch.
Tips and Variations
There is no single cooking time that guarantees tender ribs: judge them by feel as well as a probe thermometer. If the glaze reduces too far, loosen with a splash of water.
