No smoker? No problem! Tender pork ribs steamed in hoppy beer vapor until they’re fall-off-the-bone soft, then glazed with sticky BBQ sauce. Less work, more flavor—just set your steamer and let the magic happen. Napkins mandatory!
Recipe Overview
Equipment: ARC 52QT Stainless Steel Tamale Steamer Pot with Easy-fill Water Spout
Serves: 8-10 hungry guests
Total Time: 12h marinating + 1.5h steaming + 10min finishing
Ingredients
Main
– 10 lbs pork ribs
Dry Rub (The Flavor Bomb!)
– ½ cup brown sugar
– ¼ cup smoked paprika
– 2 tbsp garlic powder
– 2 tbsp onion powder
– 1 tbsp black pepper
– 1 tbsp mustard powder
– 1 tbsp kosher salt
– 1 tsp cayenne
Steaming Liquid (Beer Magic!)
– 6 cups light beer
– 2 cups apple cider vinegar
– 1 chopped onion
– 3 bay leaves
Finishing Touch
– 2 cups BBQ sauce
– 1 tsp liquid smoke
Instructions
Step 1: Marinate (Night Before)
Remove the membrane from the back of the ribs and score between the bones with a knife to help flavor penetrate. Combine all dry rub ingredients and coat both sides of the ribs evenly. Refrigerate overnight to marinate.
Step 2: Preparation for Steaming
Prepare the ARC 52QT Stainless Steel Tamale Steamer Pot with Easy-Fill Water Spout. Pour beer, apple cider vinegar, onion, and bay leaves into the refill inlet. Add water up to the fill line, ensuring constant steam throughout.
Step 3: Steam to Juicy Perfection
Place the ribs vertically in the steaming rack, ensuring no overlap to allow steam circulation. Steam over high heat for 1.5 hours until the meat is fork-tender and pulls away cleanly from the bone, yet remains intact.
Step 4: Caramelized Finish
Preheat the oven to 425°F (220°C). Mix BBQ sauce with liquid smoke and brush evenly over both sides of the ribs. Roast for 5 minutes until the surface caramelizes.
Step 5: Cutting and Decoration
Cut the ribs into individual portions along the bones. Dust with freshly chopped parsley or smoked sea salt just before serving.
Cooking Tips
1. More convenient equipment: Use the ARC 52QT Stainless Steel Tamale Steamer Pot with Easy-fill Water Spout for timely replenishment of liquids during use.
2. Steam Liquid Upgrade: Substitute light beer with stout in the refill inlet to develop caramelization notes.
3. Moisture-Proof Roasting: Pat ribs dry with paper towels before glazing to prevent surface moisture from causing the glaze to thin.
4. Phased Refill Protocol: Periodically replenish hot stout through the steamer nozzle during cooking to eliminate scorching risk.
This dish masterfully marries the moisture-trapping power of steaming with the bold, smoky allure of barbecue. The beer-infused steam proves pivotal in eliminating gaminess while amplifying aromatic complexity. When sliced, the ribs reveal a blush-pink interior glistening with juices—an absolute showstopper for outdoor gatherings or family feasts!
