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Tuesday, September 25, 2018
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BBQ Bob's Weekly Pairing

 

 

Well...finally... ribs...

 

One of my favorite foods to eat, but not really my favorite to cook. I've tried several different methods and recipes. My lazy method is in the crockpot for 9 or 10 hours adding BBQ sauce a few times throughout, and I've been told that I made the best ribs in the whole world... yeah right. I am so done with the crockpot. I'm back to the oven and then finishing on the grill. Below is a great recipe for ribs. I made them last weekend, following this recipe and they were delicious.

 

 

 

 

Best BBQ Rib

 

           Ingredients

 

1/4 cup brown sugar

2 tablespoons chili powder

Kosher salt and freshly ground black pepper

1 teaspoon dried oregano

1/2 teaspoon cayenne pepper

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1 teaspoon of cajun spice, www.unclebudsblends.com has the best

2 racks baby back ribs

1 cup low-sodium chicken broth

2 tablespoons apple cider vinegar

1 cup barbecue sauce

 

Directions

 

Combine the brown sugar, chili powder, 1 tablespoon salt, 1 teaspoon black pepper, the oregano, cayenne, garlic powder and onion powder in a small bowl and rub the mixture on both sides of the ribs. Cover and refrigerate 1 hour or overnight.

 

Preheat the oven to 250 degrees F. In a roasting pan, combine the broth and vinegar. Add the ribs to the pan. Cover with foil and tightly seal. Bake 2 hours. Remove the ribs from the pan and place them on a platter. Pour the liquid from the pan into a saucepan and bring to a boil. Lower the heat to a simmer and cook until reduced by half. Add the barbecue sauce. If you like a thick BBQ sauce, discard most of the liquid before adding the BBQ sauce.

 

Preheat an outdoor grill to medium high. Put the ribs on the grill and cook about 5 minutes on each side, until browned and slightly charred. Cut the ribs between the bones and toss them in a large bowl with the sauce. Serve hot.

 

 

The Pairing

 

Budweiser Reserve Copper Lager is a darker ale aged on Jim Beam bourbon barrel staves. Not only is the Copper Lager a deviation from the standard golden suds, the new commercial boasts of  “a toasted oak aroma, and a slightly nutty taste. Hints of vanilla, and caramel rye are followed by a deliciously smooth finish.

 

The lager's crispness ably slices through pork's luscious fatty flavors, leaving you longing for another sip, then another bite. Repeat as necessary.

 

Budweiser Reserve Copper Lager is available at Beer Belly Bob's on Otsego Street in Ilion.

 

 

 

 

 

 

 

 

 

 

 

 

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