Baby Back Ribs with Alaskan Smoked Porter

When the weather is too nasty out to grill, these oven braised ribs will make you happy you stayed inside. The Alaskan Smoked Porter gives the ribs just a touch of smoky flavor and the leftover braising liquid has the right mix of sweet and tart.
Photography By Caroline Zhang | December 05, 2016


Combine the brown sugar, garlic powder, paprika, salt, and pepper and rub over ribs. Place ribs bone side down in a large roasting pan, cover and refrigerate for at least 4 hours and up to 24 hours.

When ready to cook combine honey, Alaskan Smoked Porter, vinegar, and mustard and pour over ribs. Cover with foil and bake at 350° for 1 hour then reduce heat to 225° and continue cooking until rib meat is tender (about 2 hours), basting occasionally with the marinade.


  • ¼ cup packed brown sugar
  • ½ teaspoons garlic powder
  • 2 teaspoons paprika
  • 3 teaspoons salt
  • 2 teaspoons pepper
  • 4 to 6 pounds pork baby back ribs
  • ¼ cup honey
  • 1 cup Alaskan Smoked Porter
  • ¼ cup cider vinegar
  • 2 tablespoons stone ground mustard
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