Food Loves Beer Editors
Enjoy delicious and easy to make spareribs all year long.
If it's too cold outside to grill, or you don't have the outdoor space, you can still make mouthwatering barbecue ribs. These tender, finger-licking ribs are lovingly massaged with a spice rub that holds the secret to their smoky barbecue taste: Lapsang Souchong, a Chinese black tea with smoky aroma and flavor. Then they’re slow-baked in the oven with beer and finished with a beer jelly glaze.
Active time: 30 minutes
Total Time: 3 1/2 hours
For the dry rub:
Suggested Beer Pairing: Porter, brown ale, and Schwarzbier are perfect choices to cut through the richness of these ribs.
Food Loves Beer taste tested and recommended!