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The Arrogant Chef's Steam Whistle Ribs


Rub: Combine chilli powder, paprika, cumin, salt and pepper. Spread rub over both sides of ribs. Place ribs in a large disposable foil roasting pan. Let stand for 15 minutes. Pour beer over ribs. Cover pan tightly with heavy duty foil. Place pan directly on barbecue grid. Cook ribs, with lid down over low heat on gas barbecue for 2 hours or until ribs are tender. (You can also use the oven to save propane. About 3 hours at 220F.)

Sauce: Combine barbecue sauce, water, brown sugar and coffee in a saucepan. Bring to a boil. Reduce heat and simmer until sauce is slightly thickened, about 10 minutes. Reserve half of sauce to serve with ribs; use remainder to baste ribs

Remove ribs from pan; discard beer. Place ribs directly on grill. Grill ribs over low heat turning occasionally and basting with sauce for 20-30 minutes or until ribs are richly glazed. Serve with dipping sauce left over.


  • 4 pounds pork back ribs
  • 3 bottles of Steam Whistle Pilsner


  • 2 cups barbecue sauce (Diane‚Äôs Regular Sauce)
  • 1/2 cup of water
  • 2 tablespoons packed golden brown sugar
  • 4 teaspoons of instant coffee granules


  • 2 tablespoons chili powder
  • 1 tablespoon paprika
  • 1 tablespoon cumin
  • 1 teaspoon salt
  • 1/2 teaspoon of pepper