A summer grill guide isn’t complete without saucy glazed ribs—try these beer-braised back ribs at your next cookout, they’ll be a hit!
2 kg beef back ribs4 440-mL cans dark stout, about 7 cups3/4 cup hoisin sauce3/4 cup Thai sweet chili sauce
- PREHEAT oven to 325F. Trim silverskin membrane and excess fat off ribs. Slice into 1-rib portions. Arrange ribs, meaty-side up, in a large roasting pan. Pour in enough stout to cover ribs. Cover with foil. Bake in centre of oven until meat is fork-tender, about 2 hours. Transfer ribs to a platter. Discard liquid.
- PREHEAT barbecue to medium-low. Stir hoisin with chili sauce in a bowl. Brush ribs with sauce. Oil grill, then barbecue ribs, with lid open, turning and basting often with sauce, until ribs are well glazed and heated through, 12 to 15 min.