We’ve all heard the debates about what is or is not considered barbecue, and while arguments and theories are great, we’re more concerned with flavor. Technically, steaming is a shortcut but when you maintain the proper heat, use the right beer, and finish on the grill, the results are unmatched. So, if you’re on the fence about how to prepare your “famous” ribs this summer, try this method and feel free to take all the credit when the compliments start flooding in.
Red Trolley Steamed Ribs & Off The Rails BeerBQ Sauce
Combine the following ingredients in a mixing bowl:
½ Cup Light Brown Sugar
¼ Cup Paprika
1 Tablesoon Salt
1 Tablespoon Black Pepper
1 Tablespoon Chili Powder
1 Tablespoon Garlic Powder
1 Teaspoon Cayenne Pepper
Step 1. Prep: Preheat oven to 300, rinse ribs in cold water and pat dry.
Step 2. Prep: Apply a generous of amount of dry-rub to each rack, about 1/3 cup or more.
Step 3. Prep: Add sliced onions and beer to rectangular roasting tin. Add ribs bone-side down and tightly cover roasting pan with foil. See picture —>
Step 4. Cooking: Steam ribs in 300 degree oven for 2.5 hours. If you’re short on time, you can get away with 75 minutes and 350 degrees.
Step 5. Cooking: Remove ribs from the oven and drain all liquid from the pan. Using a barbecue mop or basting brush, liberally coat the ribs with Off the Rails BeerBQ Sauce.
Step 6. Finishing: Depending on your setup, you can finish your ribs uncovered in the oven at 425 degrees for 15 minutes or on the grill 10-15 minutes.
Off The Rails BeerBQ Sauce:
Preparation : In a medium sauce pan, sauté garlic in oil until golden. Add remaining ingredients and heat to a gentle boil. Reduce heat and simmer for 15 minutes, stirring occasionally.
Application:Use a basting brush or mop to liberally apply sauce to ribs. This recipe yields enough for two racks but feel free to double the recipe if you prefer more sauce.
If you’re over 21, hopefully you’re aware that arts and crafts are no longer appropriate gifts for Dad. While he may not admit it in front of Mom, Dad probably wants to do Dad things on Father’s Day – and while we won’t delve too deeply into “Dad things”, rest assured that beer and breakfast are a great start. If you’re in the market for a few good options you’ve clicked on the right link and if Dad needs some beer, our Brewery Restaurants are celebrating Father’s Day with 64oz growlers to-go for $8 bucks – including the glass.
Below is a DIY recipe for our beer-brined pork chops, along with a hearty side, and a morning cocktail. If you’re in the mood for more variety, check out our previous Beer for Breakfast post. If you’re too lazy to cook, you can always take the old man to our Sunday Brunch at Brewery Gardens.
Breakfast Cocktail: The Berlini
Based on the Bellini, a sparking wine cocktail, the Berlini combines our Berliner Weisse with fresh fruit puree. There’s a reason Napoleon called Berliner Weisse the Champagne of Germany but this isn’t a history lesson and we’re not going into that.
11 oz Berliner Weisse
1 oz Fresh Strawberry, Raspberry, Peach Puree
Add puree to the bottom of a stemmed glass and pour beer.
Beer-Brined Pork Chops
2 Cups Red Trolley Ale
1/2 Cup Brown Sugar
1/4 Cup Honey
1/4 Cup Kosher Salt
2 (8-ounce) Center-cut Pork Chops
Step 1. Brine the pork chops: In a medium mixing bowl, combine the brown sugar, honey, salt,and Red Trolley Ale. Mix until sugar and salt are dissolved. Add the pork chops, submerging them completely, and refrigerate for 4-6 hours. Turn the chops ever couple of hours.
Step 2. Grill pork chops: Removed chops from brine, rinse with water, and pat dry with a paper towel. Grill chops on hot grill for 12 minutes, rotating a quarter turn on each side after three minutes.
Beer Bacon Hash
2 Large Russet Potatoes (pre-baked & chopped)
1/2 Cup Yellow Onion (Finely Chopped)
6 Strips Thick-cut Bacon
1/4 Cup Honey
1/2 Cup Red Trolley Ale
2 Tbs Italian Seasoning
Prep 1. Chop uncooked bacon into 1″ pieces. Combine bacon, honey, and Red Trolley in small mixing bowl and refrigerate for 4-6 hours.
Prep 2. Scrub potatoes, bake on 375 for 1 hour, cool to room temperature, and chop into cubes.
Cooking Step 1: Drain bacon, pat-dry, and add to hot skillet. Cook bacon until edges turn golden brown and drain 1/2 the grease from the pan.
Cooking Step 2: Add chopped onion and Italian seasoning and saute until onions are translucent. Add chopped potatoes and cook on med/high heat until potatoes are golden brown. Serve with Beer-brined chops, eggs, and a Whistler Imperial Pils.
Pintail Pale Ale 5.3% ABV – An American Pale Ale brewed with Cascade and Amarillo hops for a vibrant floral aroma and citrus hoppiness. Caramel malts provide balance, rounding out its dry refreshing finish.
Whistler Imperial Pils 7.5% ABV – A bold Imperial Pilsner brewed with floor-malted Moravian barley and Noble Saaz hops for toasted malt flavors and a dry grassy finish.
Berliner Weisse 3.4 % ABV – A refreshingly tart take on a classic German style. Our version undergoes a special lactic fermentation in the brew kettle that produces its trademark tartness.
Scott’s Big India Pale Lager 8.0 % ABV – The winner of our American Homebrewers Association Pro-Am Competition, this hoppy offering will be on tap starting June 10th until it’s gone.
Whistler Imperial Pils & Shrimp Street Tacos
Shrimp Street Tacos: Crispy shrimp, shredded lettuce, Asian and cactus pear, cotija, radish, cilantro, corn tortillas, and smoky tomatillo salsa.
The Pairing:This fresh and flavorful appetizer pairing is a tasty way to welcome summer. Whistler’s rich toasted malt flavors provide a crisp complement to the tender shrimp and corn tortilla, while its clean hop profile and dry finish temper the spicy tomatillo salsa between bites.