BBQ Spare Ribs with Beer Braised Collard Greens

By: McCormick Kitchens

Made With:

Get the party started with low and slow Beer-B-Q ribs! IPA such as Karbach Brewing Hopadillo® IPA and Stubb's® Original Bar-B-Q Sauce make for one legendary flavor pairing when reduced into a mouthwatering rib sauce. Tip: Cook collard greens underneath the ribs so they can absorb all that bold Texas flavor.

Recipe Info

Prep Time:

15m
Cook Time:

4h
Ingredients:

8
Servings:

12
User Rating:

Ingredients

1 large red onion halved, divided
1 tablespoon oil
3 cans (12 ounces each) IPA, such as Karbach Brewing Hopadillo® IPA, divided
1 bottle (18 ounces) Stubb's® Original Barbecue Sauce
1/4 cup firmly packed brown sugar
12 cups collard greens, washed, stems removed and coarsely chopped
2 racks pork spare ribs, silver skin removed, (about 5 to 6 pounds)
3 tablespoons Stubb's® BBQ Rub

Nutrition Information

(per serving)

Calories 446
Carbohydrates 20 g
Cholesterol 98 mg
Fiber 2 g
Protein 26 g
Saturated Fat 9 g
Sodium 653 mg
Sugar 11 g
Total Fat 26 g

Key products

Stubb's® Original Barbecue Sauce, 18 oz

Stubb's® BBQ Rub, 4.62 oz

Instructions

Cut one half of the onion into 4 wedges; set aside. Finely chop remaining half of the onion. Heat oil in a large skillet on medium heat. Add chopped onion; cook and stir 4 to 5 minutes or until softened. Add 2 cans of the beer, Bar-B-Q sauce and brown sugar, whisking to mix well. Bring to simmer. Reduce heat to medium-low; cook 25 to 30 minutes or until reduced by about half. (Sauce should coat the back of a spoon.) Remove from heat. Reserve 1 cup of the sauce for basting ribs during cooking; set aside.
Preheat oven to 325°F. Line large sheet pan with foil and spray with no-stick cooking spray. Layer collard greens and quartered onion on pan, spreading into a single layer. Pour remaining can of beer evenly over top. Place a baking rack, sprayed on both sides with cooking spray, directly on top of greens. Place ribs, meaty side-up, on baking rack. Rub ribs evenly with BBQ rub. Brush all over with remaining sauce from skillet.
Bake 2 hours. Carefully remove pan from oven. Brush ribs with reserved 1 cup sauce. Bake 1 hour longer, or until ribs are tender and meat starts to pull away from bones.
Transfer ribs to clean cutting board and let rest. Increase oven temperature to 425°F. Carefully remove baking rack from pan using tongs or potholder. Stir greens. Return pan to oven. Bake 10 to 15 minutes longer, until liquid has reduced slightly. Cut ribs into portions and serve with greens.