Guinness Stout Ribs | Smoked or Oven-Baked | Sticky, Tender BBQ Recipe

Discover the rich, smoky magic of Guinness Stout Ribs, slow-cooked to perfection in your smoker or oven. 🐖✨ 🔥 Why You’ll Love This Recipe: Tender, fall-off-the-bone pork ribs with a Guinness-infused glaze Smoky, sweet, and sticky flavors that elevate any BBQ night Easy-to-follow directions for both smokers and ovens 💖 Support a Cause: Proceeds from Cajun Eats and Worldly Treats support K9s for Warriors, helping veterans with service dogs. 🐾 🔥 Don’t forget to like, comment, and subscribe for more recipes that combine bold flavors and a great cause!" 📖 Get the Full Recipe Below Introducing Cookin' with Wilson - a series of cookbooks that will not only tantalize your taste buds but will also make a difference in the world! Volumes 1 - 3 are now available in both digital and print formats at https://www.amazon.com/dp/B0B6H3812F?... Each format includes links to free videos that will guide you in creating the perfect meal. What's more? Almost every recipe has a gluten-free alternative, and some fall in with the keto diet crowd, making them perfect for people with dietary restrictions and have a scale for both Fahrenheit and Celsius. But that's not all! Volume 4 - Cajun Eats and Worldly Treats features a recipe that is not only delicious but also gives back. All proceeds received from the sale of Volume 4 will be donated to K9s for Warriors (https://k9sforwarriors.org/). Determined to end veteran suicide, K9s For Warriors provides highly-trained Service Dogs to military veterans suffering from PTSD, traumatic brain injury, and/or military sexual trauma. With the majority of dogs being rescues, this innovative program allows the K9/Warrior team to build an unwavering bond that facilitates their collective healing and recovery. Donate to them directly (https://k9sforwarriors.org/) or by buying Volume 4, you can help make a difference in a Veteran’s life! So, what are you waiting for? Grab your copy of Cookin' with Wilson and indulge in some deliciousness while making a positive impact on the world! Take care, and best wishes for your best life, Mark R. Wilson ‪@cookinwithwilson‬ Guinness Ribs Recipe - Oven or Smoker 1 rack of pork ribs (about 2 pounds) 6 ounces Guinness stout (half a bottle) ¼ cup brown sugar ¼ cup ketchup 2 tablespoons apple cider vinegar 2 tablespoons soy sauce 1 tablespoon Worcestershire sauce ½ tablespoon Dijon mustard ½ tablespoon granulated garlic powder ½ tablespoon onion powder ½ teaspoon paprika, if cooking in the oven try to use smoked paprika ½ teaspoon salt ½ teaspoon black pepper Directions Preheat your smoker to 225F (110C) or oven to 300F (150C). Remove the membrane from the back of the ribs for better texture. Mix the salt, pepper, garlic powder, onion powder, and smoked paprika in a bowl, and then season the ribs with on both sides. To make the Guinness sauce, combine the Guinness, brown sugar, ketchup, apple cider vinegar, soy sauce, Worcestershire sauce, and Dijon mustard in a saucepan. Whisk well to combine. Bring the mixture to a simmer over medium heat. Cook for 10-15 minutes, stirring occasionally, until the sauce thickens slightly. Brush a layer of the Guinness sauce over the ribs. For the Smoker Place the ribs bone side down, and smoke the ribs for about 4-5 hours, or until tender, brushing with Guinness sauce every 30 minutes. For the Oven Place the ribs in a roasting pan or on a baking sheet lined with foil, bone side down. Cover the ribs tightly with aluminum foil and place them in the oven. Bake for 2 to 2 ½ hours, or until the ribs are tender and the meat pulls away from the bones. To finish the ribs, preheat your grill to medium-high heat (or set your oven to broil). Remove the ribs from the oven or smoker and brush them with more Guinness sauce. For the Grill Grill the ribs for 5-7 minutes per side, brushing with more sauce as needed, until they’re caramelized and have a nice char. For the Oven If broiling, broil for 3-5 minutes per side. Let the ribs rest for 5 minutes, then slice between the bones. Serve with any remaining Guinness sauce on the side.