Recipe courtesy of Great Events Catering Executive Chef, Daryl Kerr

Beer and Birch Back Ribs

Yield: 4 servings


1.4 kg baby back ribs

2 – 335 mL cans medium beer

1 onion, quartered

2 cloves garlic, crushed


1¾ cups (420 mL) apple cider vinegar

5 Tbs (75 mL) molasses

2 Tbs dry mustard

1¼ cups butter, melted

1 tsp cayenne pepper

2½ Tbs (37 mL) Worcestershire sauce

2½ cups brown sugar

2½ cups white sugar

¾ cup (180 mL) birch syrup

1¼ Tbs onion powder

2½ Tbs maple bacon powder


  1. Add beer, onion, and garlic to a large pot. Place ribs in the liquid, cover and cook at 350º F 4-6 hours until ribs are tender. Remove from liquid and allow to cool until serving time.
  2. Place all glaze ingredients in a small saucepan. Bring to a boil and boil for 30 minutes. Remove from heat and set aside.
  3. Spread some glaze over entire rib surface and grill on high heat until glaze caramelizes, about 5 minutes. Remainder of glaze can be kept in the fridge for the next BBQ.

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