- Level: Easy
- Total: 4 hr 12 min
- Prep: 15 min
- Inactive: 2 hr
- Cook: 1 hr 57 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 696
- Total Fat
- 40 g
- Saturated Fat
- 13 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 4 g
- Sugar
- 20 g
- Protein
- 45 g
- Cholesterol
- 156 mg
- Sodium
- 1416 mg
- Level: Easy
- Total: 4 hr 12 min
- Prep: 15 min
- Inactive: 2 hr
- Cook: 1 hr 57 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 696
- Total Fat
- 40 g
- Saturated Fat
- 13 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 4 g
- Sugar
- 20 g
- Protein
- 45 g
- Cholesterol
- 156 mg
- Sodium
- 1416 mg
Ingredients
BBQ Sauce:
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Directions
- Preheat an indoor or outdoor grill to high.
- Preheat the oven to 400 degrees F.
- In a large resealable bag or nonreactive container; combine the vinegar, water, 1 tablespoon of the salt and 1 tablespoon of the pepper, 4 of the garlic cloves and the ribs. Let sit at room temperature for 15 minutes only.
- Remove the ribs from the brine and season both sides with the remaining salt and pepper. Sear the ribs on an indoor grill or outdoor if available, until lightly browned.
- In a large roasting pan, fitted with a rack, arrange the ribs on the rack and pour in half of the beer. Drink or discard the remaining beer. Add the onion and remaining garlic cloves. Cover the pan tightly with aluminum foil and put into the hot oven. Reduce the heat to 300 and roast for 1 1/2 hours. Remove the foil and baste the ribs with the BBQ Sauce. Roast for 7 minutes, then turn the ribs over, baste again and roast for another 7 minutes.
- Remove the ribs from the oven to a cutting board and slice between the ribs. Arrange on a serving platter and serve.
BBQ Sauce:
- In a medium saucepan over medium-high heat, add the olive oil. When the oil is hot, add the onion and serrano and cook until the onion is translucent. Stir in the garlic and the ginger and cook for 1 to 2 minutes longer, being cautious not to burn the mixture. Deglaze the pan with the vinegar and then add the raspberries, jam and molasses. Stir to combine, then lower heat and simmer for 15 minutes. Puree with an immersion blender, then strain through a sieve into a bowl or jar, to remove the seeds, pushing the sauce through as much as possible. Can be stored, covered, in the refrigerator for up to a week.
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47 Reviews
jujukittySeptember 11, 2023
This worked great for a "quick" rib that fell off the bone. I did use my favorite jarred BBQ sauce (Kinders), although I do want to try this one out, but was too lazy.
jujukittyFebruary 12, 2024
I made these again for our Super Bowl party and everyone devoured them. Said they were the best ribs they have had.
Teresa SchaefferAugust 15, 2022
I loved this! This was my first time brining ribs and I loved how easy it was and the result was amazing! I do have a problem following recipes, so I did do the brine as written, but I got a good criss cross char on the ribs before I put them in an iluminum pan with a whole bottle of ginger beer the smashed garlic and onion then I covered and placed the pan on the grill (in the middle of a 4 burner grill I had the two inside off and the two outside on med low) and cooked covered for 40 mins then uncovered and basted with my bbq sauce as I cooked the corn and asparagus on each side. DELICIOUS
sepp e.July 7, 2017
I wasn't very impressed with this recipe. Yes, the meat was moist and tender. Yes, it falls from the bone clean. I was intrigued by this recipe. All I had to do was go to the store, buy a slab of backs, brine them in a Hefty bag with vinegar, salt, pepper and garlic for 15 minutes, sear 'em on the grill. Then toss them in the oven for 90 minutes, plus another 15 minutes for sauce. Your result will be very moist, almost flavorless meat due to the lack of smoke and of bold seasonings in the brine. My wife and I agree that while Guy Fieri's method was "interesting", it posed no threat at all to my method.
bkudzoo76October 12, 2015
Great recipe!!! I used coca cola instead of beer. Plus I didn't use a rack. I removed the ribs from the pan, and whisked in brown sugar. Replaced the ribs, and cooked roughly 5-10 minutes more on each side.
loribrandsAugust 5, 2014
My husband loves ribs and I can not make them like our local bar/restaurant. I have been grilling ribs for years looking for the "fall off the bone" recipe until NOW! This recipe is simple and awesome! I have made them twice grilling on my weber. I used more than 1/2 beer. After the ribs were done I used the drippings (so good with the onion and garlic) as a base for my fried potatoes. I used Guys BBQ sauce from the store instead of on the recipe. My husband now prefers my ribs. I can't wait to make the for my friends and family. Thank you Guy!
Andrew D.April 25, 2018
If your smoking them the trick is to wrap the ribs in foil after the rub sets (assuming your using rub) cook in the foil (add butter and apple juice for even more flavor) for about 2hrs at 225-250. If you go hotter like 325-350 only keep in the foil for about 45mins - 1hr.
Food Network UserJuly 5, 2013
My husband and I have been married over 30 years and I have NEVER made ribs well. So we finally decided it was best to eat them out at a restaurant.
But I was watching One of Guy's show and thought how easy it was this receipe. So for the 4th my husband said lets get some ribs I kind of snarled but remembered this receipe. So I said get them.
Then we did this together. We had about 3lbs of ribs. The only thing we did different is used the Famous Dave's Devils Spit BBQ Sauce it was crazy good. The husband was so funny the ribs we saved for the daughter (when she got home from work he wanted to eat them : . There was nothing on his plate. He even wants to get more ribs for the weekend to have more -he just did not get enough. So try this receipe you wont go wrong.
But I was watching One of Guy's show and thought how easy it was this receipe. So for the 4th my husband said lets get some ribs I kind of snarled but remembered this receipe. So I said get them.
Then we did this together. We had about 3lbs of ribs. The only thing we did different is used the Famous Dave's Devils Spit BBQ Sauce it was crazy good. The husband was so funny the ribs we saved for the daughter (when she got home from work he wanted to eat them : . There was nothing on his plate. He even wants to get more ribs for the weekend to have more -he just did not get enough. So try this receipe you wont go wrong.
annie r.May 3, 2013
Rib lovers...this recipe makes great flavor n texture. Enjoy
Annie, Fremont, CA
Annie, Fremont, CA
Sandra V.November 1, 2012
These were good. The bbq sauce was very delcious. It had heat from the serrano chili and it was sweet from the raspberry jam. I followed the written recipe not the video. I didnt have frozen raspberries so I just used the jam. I will definately use the sauce on other things in the future.
Noelle R.October 23, 2011
Delicious with or without BBQ sauce! Easy too.
Mandy2850July 14, 2011
I changed this up a little (just being a little creative Guy. After brining I rubbed in my favourite BBQ spice mix (lots of sage and fennel ground up and slow cooked on the grill with apple wood chips smoking over the heat (ribs were indirect ofcourse. When nearly done I basted with my favourite BBQ sauce (used the sweet, vinegar based one and they were DELICIOUS :
Thanks for the brine with vinegar idea ..... would never have occured to me without you Guy :
Thanks for the brine with vinegar idea ..... would never have occured to me without you Guy :
Mare UFebruary 19, 2018
You gave your recipe 5 stars! I was looking for reviews on Guy's recipe!
