COOK RIBS WITH BEER FOR A WINNING COMBINATION THAT WILL PACK WELL ON GAME DAY
Brewers and chefs can blend into a perfect partnership. Add on 15 years of friendship and you have yourself a dream team. This recipe was created by chef Tony Gray and brewer, T.J. Compton from DC Oakes Brewhouse and Eatery.
If you want to become everyone’s favorite friend at your next tailgate, take a stab at this creation.
These are not your average ribs. They are gigantic beer-infused beef masterpieces. We like to call them brontosaurus beer ribs. The meat is so tender it will fall effortlessly off the bone right into your mouth, bursting with an explosion of flavors. These are the ribs for champs and the perfect recipe to add to any tailgate party. They cook low and slow (seven hours), so make them a day ahead.
Grab some friends, throw back a few brews and get your brontosaurus ribs on while you cheer on your favorite team!
Tailgating Recipe: Brontosaurus Beer Ribs
Prep Time: 15 minutes
Cook Time: 7 Hours
½ cup kosher salt
1 teaspoon ground black pepper
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon cayenne
3 racks beef ribs (membranes removed from bone side)
32 ounces DC Oakes IPA
32 ounces water
Elderberry balsamic vinegar for drizzle (or any balsamic reduction will do)
1. Combine all spices.
2. Rub beef ribs generously.
3. Place in deep pan, cover with water and beer.
4. Cover pan with plastic wrap and foil; cook at 300 degrees for seven hours.
5. When ribs are done, drain liquid and let cool.
6. Cool, cut along bone and place in fryer for seven minutes.
7. Place on desired vessel for service and drizzle with balsamic vinegar.
Everyone’s a chef! Keep the oven on low and cook it slow.
A light delicate beer like the DC Oakes’ Recreational Use Lager pairs well with the brontosaurus ribs.
Christina Marie is the author of Cooking with Beer in Colorado. To comment on this article, send an email to firstname.lastname@example.org.