Costillitas en Cerveza

Beer-Drunken Beef Ribs

Preparation info

  • Difficulty


  • 4 to 6


Appears in

Secrets of Colombian Cooking

Secrets of Colombian Cooking

By Patricia McCausland-Gallo

Published 2004

  • About

Most of the country’s cattle is grown in the southeastern plains of Colombia, Los Llanos Orientales, where they cook whole racks of ribs over teepee-style fires. I have taken the main seasoning procedure and ingredients typically used to give pork ribs a great flavor and used them here to do the same for beef ribs.


  • 2 3-to 4-pound racks baby back ribs
  • 2 10-ounce cans of beer


  • ¼ cup mustard
  • ¼ cup grated onion
  • ¼ cup brown sugar
  • 3 garlic cloves, grated
  • 3 tablespoons minced cilantro
  • 1 teaspoon salt
  • ¼ teaspoon ground cumin
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon curry powder
  • 1 small hot pepper or 10 drops Tabasco sauce


  1. Place all rub ingredients in a small bowl and mix. Rub all over the ribs and refrigerate at least 10 to 20 minutes, or preferably overnight.
  2. Place ribs in baking pans, pour beer over them, and cook in preheated 225°F oven for 3 to 4 hours or until the meat falls off the bones when pricked.
  3. Remove from the oven and serve.