Destined to Become Your Summer Favorites
Recipes include both a Guinness Marinade and a Guinness Barbecue Sauce. We recommend you use both for a mixture of superb flavors. Quantities listed serve four. For larger crowds just multiply by 2, 3, 4 or more.
Leftover sauces can be refrigerated; frozen for up to three months.
2 racks of spare ribs and 6 tbsp of Guinness barbecue sauce (recipe below)
First, make your marinade.
GUINESS MARINADE
4 cans (or 6 bottles) Guinness Extra Stout Beer
1 tbsp fennel seeds, dried
1 tbsp garlic granules, dried (we’ve used minced fresh garlic)
1 tbsp muscovado sugar (unrefined cane sugar with natural molasses)
1 tsp table salt
1 tsp paprika
A pinch of cayenne pepper (optional but preferred)
½ tsp ground cinnamon (optional but preferred)
MARINADE INSTRUCTIONS
Grind fennel seeds and garlic granules in a spice grinder to powder. OK to use pestle and mortar. Using a large bowl, blend thoroughly with the rest of the ingredients. Rub generously all over ribs and marinate in the refrigerator overnight or not less than two hours..
GUINNESS BARBECUE SAUCE
2 tbsp butter or margarine (butter preferred)
2 yellow onions, minced
4 large or 5 medium garlic cloves, minced
½ cup molasses
1 cup Guinness beer (we like stout)
½ cup white vinegar (you can use apple cider vinegar but white is preferred)
1-1/2 cup brown sugar
½ tsp cayenne pepper
Salt and pepper to taste
1 8-ounce can of tomato paste
GRILLING & BARBECUE SAUCE INSTRUCTIONS
After marinating ribs, place on your grill and cook for 1-1/2 to 2 hours or definitely until meat starts to fall away from the bones when inserting a fork. When ready, lightly brush with your homemade barbecue sauce and return ribs to the grill for about 15 minutes. Remove from heat, wrap in foil for 15 minutes or keep warm until ready to serve. Make extra sauce available to your guests.Both the marinade and barbecue sauce are perfect for grilled steak, chicken and chops. Use with your smoker, too.
