Welcome to Chemistry 101

• Beer works like other marinades, affecting the meat at a cellular level. The enzymes – molecules that cause reactions in other molecules – that break down the starches in the barley used to make beer also break down the fibers in the meat to make chewing easier. When beef ribs sit in beer – or any other acidic marinade – the enzymes go to work to render a more tender morsel.

  According to a study published in the "Journal of Agriculture and Food Chemistry," marinating meat in beer (or red wine) can also reduce the number of harmful chemicals in grilled meats.

The Stout Route

• According to the Nova Scotia Liquor Corporation, marinating ribs in a dark beer imparts the robust flavors of roasted grain and nuts to the meat. The flavors in the beer permeate the meat and complement smoky aromas and flavors. Dark beers include porters, stouts and ales.

When Light Is Right

• Even though alcohol is cooked off when beer is used as a marinade, light beer might be the right marinade even when calories don’t count. Light beers generally have a milder flavor so marinating beef in a pale ale or amber lager might be the right choice if you plan to season the meat with a rub or other flavoring before or after cooking or if you don't like a strong beer flavor in your meat.

Bathing the Beef

• Marinate beef ribs in the beer of your choice for at least 30 minutes and up to 12 hours. Other ingredients, such as sugar, vinegar and spices, can be used in a beer marinade for added flavor or tenderizing effects. If you use the marinade to baste the ribs as they cook, be sure to heat it thoroughly or discard after marinating.