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  • Writer's pictureKayla Borgen

Maple Chipotle Baby Back Ribs


  • 4 racks (approximately 4 pounds) baby back ribs

  • 3 cans Guinness beer

  • 1/2 gallon water (more if needed)

  • 3 Tablespoons Stonewall Kitchen Carolina's Rub, Memphis Rub or Texas Rub

  • 1 bottle Stonewall Kitchen Maple Chipotle Grille Sauce (available at Weekends!)


  1. In a large stock pot bring beer, water and spice rub to a boil and stir.

  2. Cut each rack of ribs in half and place in boiling liquid. Be certain all ribs are submerged (add more water if necessary). Reduce heat to a simmer.

  3. Simmer for 1 1/2 hours partially covered.

  4. Remove ribs onto a cookie sheet and generously coat with Maple Chipotle Grille Sauce. (You can prep to this point hours in advance–cover and refrigerate until ready to grill.)

  5. Finish ribs off on a medium hot grill.

  6. Ribs can also be finished in the oven at 350° F. for 20-30 minutes.

  7. Serve with lots of extra grille sauce.

Original recipe:

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