Labor Day: My “World Famous Patriot Ribs” Recipe

These ribs really are world famous.

Since I originally posted this recipe in 2009, I’ve received positive feedback from people all over the planet (including from American states that are known for their own awesome ribs).

Well-meaning BBQ aficionados tell me my ribs should have a little more “bite,” but I’ve found the average guy and gal loves having that meat simply fall off the bone.

So, the Patriot Rib recipe is what it is—a delicious crowd pleaser!

By the way, I’ve updated the recipe a bit over the years, with the help of my professional chef son, so this is the latest and greatest version!

Here’s the recipe:

Remove the ribs from the wrapping. DO NOT rinse the ribs. Place the ribs bone-side down in a ceramic, or glass, baking pan. Cover both sides of the ribs with BBQ rib rub of choice (I prefer Kirkland’s Sweet Mesquite BBQ Rub from Costco, but if you have a favorite use it!).  By the way, St. Louis pork ribs work just as well as the baby backs (I cannot guarantee this recipe for beef ribs).

Next, give your hands a good wash  and then pour a nice stout beer (I prefer Guinness Stout)) into the pan, a little less than an inch deep.  Do not try this with anything other than a dark stout beer or the ribs will be ruined.

Cover with aluminum foil and let the ribs sit for an hour on the kitchen counter.

Preheat your oven to 320.  Bake the ribs (in the pan, with the beer, covered with foil) for two hours.

Next, turn off the oven. Let the ribs remain in the closed oven for another 45-minutes.

While the ribs are sitting in the oven,  fire up your BBQ/grill and get the cooking grate nice and hot.

Now we’re ready for “show time.”  Take the ribs out of the oven, and out of the pan, and place directly onto the grate, meat side down. Slather a nice thin layer of sauce (Sweet Baby Rays is a big winner in my household) onto the bone side. Let them cook for 5-minutes.

Next, flip the ribs so the bone side is now down (you may have a rib or two fall away from the meat, but it’s going to be oh, so sweet to eat!).

Slather that sauce onto the meat side. Let them cook for a good 5-minutes  This will allow the sauce to caramelize.

Finally, get those ribs off the grill and onto a big serving plate!  Once served, the meat will literally fall off the bone. If your guests want additional sauce on their ribs make it available—and don’t forget a roll of paper towels in the middle of the table.

God bless you, your family, and America!

Enjoy the ribs!


Brian Sussman

Reader Interactions


  1. Barry says

    Patriot Ribs!

    Hey Brian!
    My first time ever cooking ribs (I’m 52). When I heard you talking on the radio about this recipe I thought, “now thats the kind of ribs I like. Not gnawing on the thing like a dog trying to remove the meat”. Followed the recipe with Murphy Stout, Kirkland Mesquite seasoning and Kinder’s Organic BBQ sauce. Good thing I have a double oven as the ribs from Costco required 3 dishes to hold all the meat. Delicious!

    • Tony, the anarchist says

      Brian, do you remove the silver skin? I have heard that removing it is best, but others say not removing it helps keep the ribs from coming apart.

      What say you?

  2. george lady says

    ok, I will finally try your recipe……(I am one of those guys who thinks he knows it all, but doesn’t)

    this recipe has everything that will make a rib b q great! we shall see… Cheers!

  3. Kimberly Andrew says

    Wow. I don’t have a grill, but I may buy one of those toss away camping grills to give this a try. I had to laugh at the start of the instructions: “Remove the ribs from the wrapping.” Okay, okay, some folks need to read that — and that’s sad. Still it gave me the giggles. I’m old enough to have recipes that don’t even list the amount of ingredients and we all just figured it out. HAHA

    Having Guinness Stout … oh gads. I hate beer, but I buy Guinness Stout and use it in cakes (*seriously* delicious mixed with chocolate), and also use it when making corned beef instead of all water, or with a chuck roast, or … loads of things.

    Thanks for sharing this.

  4. Bronte’s Mom says

    Gonna try to get this done tomorrow the 4th of July Independence Day! Thanks for the show, and if you want a lil Americana tomorrow come to the parade in Brentwood CA….the one here in the Bay Area, not LA! I’ll be there with my family and Bernese Mtn Dog rockin the spirit of the good ol USA

  5. BJW says

    Been using your recipe for years! It’s the very best way to cook ribs. For a few years we skipped the oven and cooked them in a pressure cooker for 25-30 mins (after marinating in beer as per the recipe) and then finishing them up on the bbq. Now we have a pellet grill and cook them at 220 F on that for 3 hours or until they pass the “bend” test. Then they are finished up at 350 or so just to get them caramelized. Best recipe ever, even before the adjustments.

    • Brian Sussman says

      In the beer. The dark beer causes a chemical reaction that allows the enzymes in the meat to break down.

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