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Old 12-13-2009, 02:55 PM   #1
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Need serious help!To Boil or Not to Boil (pork back ribs)? Pro's? Cons? and GUINNESS!

I was wondering what the pros and cons of boiling ribs before throwing them in the oven would be. I have heard they lose quite a bit of flavor if you boil them first - is this true? I would be boiling them in a mixture of garlic, pepper, soy sauce and an onion. I don't have to do it this way though - I picked up a case of Guinness for beef au jus sandwiches I am making this week, so I can also use Guinness for the ribs. Any ideas?

I'm going to be making homemade salt and vinegar thick chips to go with the ribs, too.

Thanks!!!

* Saph *


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Old 12-13-2009, 03:32 PM   #2
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Personally, I like them both ways, never thought boiling depleted the flavor.
I would definitely use the Guiness!
Enjoy!!!!
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Old 12-13-2009, 03:33 PM   #3
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Thanks Grilling - how would I use the guinness though?
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Old 12-13-2009, 03:39 PM   #4
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Would I perhaps, after boiling for 45 minutes of so, baste guinness onto the ribs in the oven until done, then add Bullseye Guinness BBQ sauce in the last 20 min or so?
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Old 12-13-2009, 04:03 PM   #5
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I tried to edit my post to include this but it wouldn't let me for some reason?

Would it help to boil the guinness before I base with it, so it doesn't impart a bitter taste on the ribs?
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Old 12-13-2009, 04:10 PM   #6
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I'm no expert at that, but I believe boiling does two things. First, it cuts down on the baking time in the oven. Second, it melts away some of the fat. Ribs can sometimes be pretty greasy.

Pour the beer over the ribs and then seal with aluminum foil in a roasting pan - or treat the ribs as I do a brisket, and seal them an oven baking bag, the beer inside with the ribs, steaming them until super tender.

Good luck! They sound wonderful!!!
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Old 12-13-2009, 04:13 PM   #7
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I have them boiling in a mixture of guinness, water, soy sauce, garlic, salt and pepper. I'll boil it until it is tender, and then will put it in the oven... I think I will braise it with guinness once or twice and let the alcohol evaporate away so it isn't so bitter, then coat it with BBQ sauce.

I will do foil next time and do it low and slow, and see which I like better! I really like fall off the bone ribs, and SUPER wet!
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Old 12-13-2009, 04:17 PM   #8
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I never boil the pork ribs although I do slice off any large flaps of fat. For beef ribs I always boil.

For pork I usually do the low and slow method in the oven.
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Old 12-13-2009, 05:10 PM   #9
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I just put them in the oven with a bit of guinness, and kept the sides of the foil open to vent the alcohol out.. they are smelling really nice, and I got a great stock from boiling!
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Old 12-13-2009, 05:20 PM   #10
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As I recall, about two years ago, I had a bottle of Guiness, and I don't believe the bitterness was from the alcohol, it was from the strong flavored hops Guiness uses. I know I couldn't finish it.... and I'm among the few that used to like Watney's Red Barrel!
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