Rack of ribs, dish of sliced pickles, dish of bbq sauce with brush in it, can and glass of Detour.

Beer Brined BBQ Ribs

Pairs perfectly with our Detour India Session Ale!

Serves: 2
Cook Time: 2 ½ Hours (overnight brine)


  • 1 rack of pork side ribs, membrane removed
  • 2 cans of Detour
  • 2 tablespoons light brown sugar
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 pinch cayenne pepper
  • BBQ sauce, to finish


  1. Transfer the ribs to a large baking dish. Add the beer & cover with plastic wrap. Refrigerate minimum overnight or up to two days. 
  2. Preheat the oven to 300(f) degrees & line a baking sheet with parchment paper. In a small mixing bowl stir together the brown sugar, salt, pepper, smoked paprika, chili powder, garlic powder, onion powder & cayenne pepper. 
  3. Transfer the ribs to the prepared baking sheet & pat dry with a paper towel. Rub both sides generously with the dry rub mixture. 
  4. Tent the baking sheet with foil & bake for 2 to 3 hours, until tender.
  5. When ready to serve, heat the grill to high heat. Brush the ribs with desired amount of barbecue sauce & grill for 3 to 4 minutes on each side, until charred & heated throughout. Finish with additional barbecue sauce if desired. 


Recipe by Marcella DiLonardo. (@modestmarce)

Sarah Girdwood
[email protected]

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