Shandy Glazed Spare Ribs

2 comments
Appetizers, Beach Food, Cookout, Dinner, Easy, Marinades and Glazes, Picnic Foods, Pork

Shandy – typically, a wheat beer with lemon / lime soda mixed into it.

So, one day while sorting through a “mix-ur-own-6pk” allotment at the market, I came across several different makers of shandys –  I threw in a couple to try out.

I know why I thought I’d like it. Back when everyone lived in the forest, we ran a German Deli. It was a great place… lots of sandwiches, a gluttony of sausages, and beer…. all kinds… nothing American.

Of the many offerings was a Hefeweizen – a wheat beer cloudy from the heady yeast sediment still present in the bottle. We drank it sometimes with a little raspberry syrup added to the bottom of the glass just before pouring. But, more often than not, it was served with a couple of lemon wedges to be squeezed into the effervescent beverage. It’s still my favorite way to drink beer.

If we call hefeweizen with lemon the prettiest girl at the sweet sixteen party, then we have to refer to a shandy as the ogre that lives under the stairs. It’s clunky, overly sweet, unrefined…. ugly.

…and I hated it.

So..(since I’m cheap… and I hate waste) the next thing to do was find a use for it. Luckily, I was waist deep in the menu for the cabin trip – and glazed ribs were already on the radar. The  malt and yeast in the Shandy Glazing creates deep, rich flavors that perfectly enhance a beautiful pork rib… or chop… or loin – if you’re going that route with it.

Shandy 8

 Shandy Glazed Spare Ribs

Makes 1 Large Rack

Ingredients

For the Steam Bath:

1 Full Rack Pork Spare Ribs ( about 2.5 to 3 pounds)

1 Bottle Shandy

1 Teaspoon Salt

1 Teaspoon Coarse Ground Pepper

1 Clove Garlic – Crushed

1/2 Cup Water

For the Glaze

1 Bottle Shandy

1/4 Cup Water

1 Tablespoon Ketchup

2Tablespoons Honey

1 Tablespoon Cider Vinegar

1 Tablespoon Chili Paste

1 Teaspoon Liquid Smoke

Tools of the Trade:

Sheet Pan

Roasting Pan

Medium Sauce Pan

Tongs

Basting Brush

Tin Foil


Step 1

Preheat the oven to 350. Rub the rib slabs with salt and pepper.  Place the ribs, garlic, water and bottle of shandy in the roaster. Seal tightly with foil and cook at 350 for 1.5 hours.

Allow the ribs to cool a bit, cut into individual bones and set aside.

Shandy 1

Step 2

Over medium heat, bring all the glaze ingredients to a light boil – reduce to 3/4 cup. Set aside.

Shandy 2

Step 3 – Cook

Coat the rib bones with half the glaze and place on a foil lined sheet pan – Bake at 350 for 10 minutes

shandy 4

Baste and cook another 10 minutes

Baste again – return to the oven for another 10 minutes

Shandy 6

 They should really start to glisten at this point

Shandy 7

 Baste 1 final time – turn the oven off and allow the ribs to sit in the cooling oven for 10 to 15 minutes

Shandy Title

Eat ’em up.

Posted by

I cook stuff... I'm a kitchen tool... I am.. - a food guy. - a Restaurant Consultant, - a Kitchen Designer and Remodeler. - a Part-time Landscaper, - an Occasional Caterer, - a very lazy author (or, so my ex-editor says) - Seriously under-employed I have... - eaten things that would probably have been better off in the trash - bungee jumped before it was even considered marginally safe - Thought..really, truly thought.. I would be dead by 30 sheared sheep for fun and personally castrated three of them. - have three novels in varying stages of incompleteness - been crushed by a grand piano. (The piano was undamaged) - been bitten by a chimpanzee - spent an entire night fishing for squid off the coast in Thailand - been the guest of honor at a dinner for reasons I am still unsure of - have a thing about deli meat, in general ... mortadella, specifically

2 thoughts on “Shandy Glazed Spare Ribs”

  1. What a great use for the shandies, Toby! I must confess that I have never bought a pre-mixed shandy but I have seen folks drink the real thing in pubs in the UK where they mix the beer and lemonade (what they call lemon-lime soda) when you order it. Personally, I always go for beer or a dry cider but now I may have to reconsider, based on that glaze. Looks wonderful!

    Like

    • I totally agree, Stacy. I think this recipe would work equally well with hard cider or a full bodied ale…. but Shandy was what I had :).

      Like

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