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Photo of Smokey pork ribs with stout by WW

Smokey pork ribs with stout

Total Time
2 hr 5 min
15 min
1 hr 50 min
Forget the forks. Fingers are a must to fully enjoy these American-style ribs.


Stout beer

1 cup(s), (250ml)

Tomato paste

1 tbs

Whole grain mustard

1 tbs

Brown sugar

3 tsp

Smoked paprika

1 tsp

Dried chilli flakes

1 tsp

Pork spare ribs, raw

500 g, (buy 1kg)


2 clove(s), thinly sliced

Red capsicum

1 large, sliced

Red onion

1 medium, cut into wedges

Barbecue sauce

1 tbs


  1. Combine stout, tomato paste, mustard, sugar, paprika, chilli and garlic in a jug. Mix well.
  2. Place ribs in a large flameproof baking dish. Brush marinade over ribs. Pour over remaining marinade. Cover and place in fridge overnight.
  3. Preheat oven to 160°C or 140°C fan-forced. Add capsicum and onion to baking dish with ribs and spoon some marinade over vegetables. Cover with foil and bake, turning halfway through cooking, for 1 hour 30 minutes.
  4. Increase oven to 220°C or 200°C fan-forced. Place a wire rack over a baking tray. Transfer ribs to rack. Combine ¼ cup (60ml) cooking liquid in a small bowl with barbecue sauce. Brush mixture over ribs and bake for 20 minutes or until ribs have browned.
  5. Meanwhile, place baking dish with remaining cooking liquid and vegetables over medium-high heat and bring to the boil. Reduce heat and simmer for 8–10 minutes or until sauce slightly thickens. Serve ribs topped with vegetables and drizzled with sauce.


SERVING SUGGESTION: Baked sweet potato and zucchini chips. Preheat oven to 220°C or 200°C fan-forced. Cut 500g sweet potato (kumara) and 2 large zucchini into 1cm-thick chips. Place on a baking tray and lightly spray with oil. Bake for 25 minutes or until golden and tender.