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Let’s pretend that it is not snowing outside. Let’s pretend that we are sitting on the patio in our lounge chairs, sipping cold drinks, breathing in the aroma of caramelizing barbecue sauce smothered over some thick, juicy ribs charbroiling on the grill. Do I have your attention yet? Wouldn’t it be nice to be able to barbecue outside any day of the year?

A slab of Guinness Barbecue Ribs on a wood cutting board with a jar of barbecue sauce in the upper right corner

Reality check, this is Iowa! Okay maybe some of you live in a more temperate climate…..I am jealous at this moment. Last Wednesday into Thursday we received 6″ of snow. Then the temperatures went up to around 40 degrees and melted most of it. ***Update – I now live in Arizona and can grill every day of the year!

The roads are clear and there is just enough snow on the ground to remind you that it is winter, then BAM, another 4″ shows up and you have to start the clearing process all over again. It’s as if Mother Nature is sitting in her lounge chair surveying the landscape. When she notices that there is too much grass showing through, she pushes her SNOW button and empties out her snow cone machine on top of us…

Let’s get back to those Guinness Barbecue Ribs shall we. Ribs have been one of my favorite foods for as long as I can remember. We used to go to Love’s Barbecue for my birthday dinner when I was growing up.

How to make Guinness Barbecue Ribs

Preheat oven to 300 degrees.

Slice onions into rings and place on a baking sheet.

Pour beer over the onions.

Place ribs on the bed of onions. (Mine was too long, so I cut it in half to make it fit). Sprinkle with garlic pepper.

onion slices, beer and seasoned ribs in a baking pan

Cover with foil, and bake in the oven for 2 hours, or until meat pulls away from the bone.

Remove from oven. Place ribs on a plate / platter and clean off the baking sheet. (Yes, you could just use a clean one if you wish).

Set oven temperature to BROIL. Cover both sides of the ribs with barbecue sauce.

Place about 6″ under the broiler, and allow sauce to bubble and caramelize. Flip over and do the same on the other side.

Serve with additional barbecue sauce.

barbecue ribs on a wooden cutting board with a jar of sauce on the side

I started with a copycat recipe for Carolina Honeys where you wrap the ribs in foil to cook them. They were good, but something was still missing. When I made them in foil, the salt (I’m sorry, patented solution) would leach out of the meat, but it was still cooking in the juices causing them to taste salty. Then I remembered that for Thanksgiving, I roasted the turkey over sliced vegetables to keep it up off the bottom of the pan. Maybe that works for ribs as well. Why yes it does, quite nicely I might add. Then you just slather on some barbecue sauce and stick them under the broiler to give them some charred flavor, and you have heaven on a platter!

barbecue ribs on a white platter with barbecue sauce and a bowl of potatoes in the background

More delicious barbecue recipes

Enjoy!!