This is another of my Mom 's old recipes, and I don 't know where she got it. I never wrote it down before, I just made it when the mood struck me, but this is how I do it when I get the urge. As no outdoor grill is necessary, its great in Montana's climate.

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Recipe Summary

prep:
2 hrs
cook:
25 mins
total:
2 hrs 25 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pour beer and water into a large stock pot. Add salt and stir to dissolve. Bring mixture to a boil over medium high heat.

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  • In a large skillet or frying pan, heat vegetable oil over high heat. Sear ribs on both sides. Place on paper towels to briefly drain. Add seared ribs to the beer/water mixture. Add more water as needed to cover the ribs. Cover pot and simmer for 2 hours.

  • While the ribs are simmering, melt the butter in a sauce pan and saute the onions and garlic until onions are translucent. Stir in tomatoes, ketchup, molasses, Worcestershire, mustard, salt, hot pepper sauce and vinegar. Bring to a slow boil, stirring constantly. Reduce heat to low and leave it simmering until the ribs are finished.

  • Preheat oven to 350 degrees F (175 degrees C).

  • Drain ribs and arrange them in a shallow roasting pan, or pans. Ladle the sauce over the ribs evenly, slice each slice of lemon in half, and distribute the half slices on top of the sauce. Cover with foil loosely, and place in the oven for 15 minutes, and then uncover for the last 10, a total of 25 minutes oven time. Remove rind from lemon slices, discard rind, returning lemon "meat" to sauce on top of the ribs, and serve ribs covering each with sauce on the plate.

Nutrition Facts

858 calories; protein 50.2g 100% DV; carbohydrates 26g 8% DV; fat 59.1g 91% DV; cholesterol 205.1mg 68% DV; sodium 2131.6mg 85% DV. Full Nutrition
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Reviews (29)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/17/2003
This was a great way to prepare ribs. I was lazy and just opened a bottle of bbq sauce and they still turned out fall off the bone tender and delicious. Read More
(45)

Most helpful critical review

Rating: 2 stars
07/31/2010
While simmering in beer may be an good idea 2 hours is too long and the meat resembled crock pot meat which is mushy as opposed to tender and the flavor was cooked out of the pork. Sweet Baby Ray saved them. Read More
(8)
34 Ratings
  • 5 star values: 26
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
06/17/2003
This was a great way to prepare ribs. I was lazy and just opened a bottle of bbq sauce and they still turned out fall off the bone tender and delicious. Read More
(45)
Rating: 5 stars
03/13/2006
Yum!! I will definitely use this as my rib recipe. I tweaked it quite a bit because I had to use what was left in my cupboards. I substituted tomato sauce for the diced tomatos, brown sugar for the molasas, lemon juice for the lemons, and BBQ sauce for the Worchestire. I simmered them for only 1 hour and 15 minutes before cooking them in the oven because my ribs were boneless. They were so tender & the sauce was perfect. Thanks for sharing this! Read More
(36)
Rating: 5 stars
07/13/2003
I NEVER DO MY RIBS IN THE OVEN ONLY ON THE BBQ BUT WITH IT BEING SO COLD HERE I DECIDED TO TRY THE RECEIPE. These WERE THE BEST RIBS I HAVE HAD THE SAUCE IS OUT OF THIS WORLD!!!!! Read More
(20)
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Rating: 5 stars
07/14/2003
Unreal myself and friends indulged in many pounds of these ribs during a canadian summer where we indulge in beer this recipe scored high marks among everyone in attendance. Read More
(12)
Rating: 4 stars
03/04/2003
this is recipe can be done quicker if you do the ribs in a slow cooker overnight on low for 10 to 12 hours and than put them in the oven for the rest of your cooking time. the sauce can be done in another slowcooker for a few hours befor the ribs are out of their slowcooke. than you do the rest of the cooking time like the recipe says in the oven Read More
(11)
Rating: 4 stars
03/04/2003
Simmering the ribs for 2 hours resulted in something more like pulled pork for me rather than actual ribs you could pick up with your hands. But this is a great and very tasty recipe! I'd make it again but I'd boil the ribs for less time. Very yummy! Read More
(9)
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Rating: 5 stars
01/22/2007
These ribs turned out great! It was the first time I had made ribs and simmering them in the beer mixture gave them a wonderful flavor. I just used a bottled barbeque sauce but at some point I'm going to make the one listed here. Bit hit with the husband. Read More
(9)
Rating: 2 stars
07/31/2010
While simmering in beer may be an good idea 2 hours is too long and the meat resembled crock pot meat which is mushy as opposed to tender and the flavor was cooked out of the pork. Sweet Baby Ray saved them. Read More
(8)
Rating: 4 stars
07/13/2003
Very tender (even before 2-1/2 hours cook time) and faster to prepare/cook than some of the other rib recipes that require marinating overnight or 3-hour cook times. Read More
(8)
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