Ginger Beer Chicken Ribs Recipes

GRILLED GINGER-BEER CHICKEN

Steps:

• Rinse the chicken and pat dry. Toss the ginger with 2 tablespoons salt and 1 teaspoon pepper. Sprinkle half of the mixture on the chicken; reserve the rest. Refrigerate the chicken, uncovered, at least 2 hours.
• Meanwhile, make the sauce: Pour the ginger beer into a wide skillet; cover and bring to a boil. Uncover and cook over high heat until reduced by half, about 30 minutes. Remove from the heat, add the tea bags and steep 10 minutes; discard the tea bags. Add the onion, tomatoes, mustard, Worcestershire sauce, brown sugar and thyme. Return to high heat and cook, stirring occasionally, until thick, about 50 minutes, using a potato masher to crush the tomatoes during the last 5 minutes. Remove the thyme. Set aside half of the sauce for serving.
• Bring the chicken to room temperature about 30 minutes before grilling. Preheat a grill to medium with indirect heat: On a charcoal grill, bank the coals to one side; on a gas grill, turn off half of the burners.
• Brush the chicken with some of the butter and sprinkle with some of the remaining ground ginger mixture. Place skin-side up on the cooler side of the grill; cover and cook until it starts browning, about 18 minutes, basting with more butter and sprinkling with more ground ginger mixture halfway through. Brush the chicken with a thick layer of sauce. Cover and cook until a thermometer inserted into the thickest part registers 160 degrees F, about 20 minutes, basting with more sauce halfway through.
• Brush the chicken with more butter, then turn skin-side down and place on the hotter side of the grill (over direct heat). Cook, uncovered, until marked, about 2 minutes. Rotate the chicken to make crisscross grill marks and cook 2 more minutes. Transfer to a board and let rest about 10 minutes. Season with salt and serve with the reserved sauce.

GINGER BEER-MARINATED BABY BACK RIBS

Steps:

• Combine the ginger beer, soy sauce, Worcestershire, garlic, ginger and lime zest and juice in a large resealable plastic bag. Add the ribs and tightly seal the top. Put in a bowl or baking sheet and refrigerate for 2 hours and up to overnight.
• Preheat the oven to 275 degrees F.
• Remove the ribs from the marinade and reserve 3 cups. Pat the ribs dry and place each rack on a double layer of heavy-duty foil. Sprinkle each with 1/2 teaspoon salt and a generous amount of black pepper. Tightly wrap each rack in the foil and put on a baking sheet. Bake until the ribs are tender and falling off the bone, about 2 hours.
• Meanwhile, bring the reserved marinade to a boil in a medium saucepan over medium-high heat. Simmer until reduced to 1 cup, about 20 minutes. Strain the liquid and return it to the saucepan. Whisk in the ketchup and a generous amount of black pepper. Bring to a simmer over medium-high heat and simmer, whisking frequently, until slightly thickened, about 5 minutes.
• Line a second baking sheet with foil and turn the oven to broil. Carefully remove the racks from the foil and transfer to the prepared baking sheet. Brush the ribs all over with the barbecue sauce. Broil until the sauce is caramelized, dark and slightly sticky, 3 to 5 minutes. Serve with lime wedges and habanero hot sauce.

BEER RIBS

Steps:

• Combine the light brown sugar, smoked paprika, celery salt, garlic powder, onion powder, allspice, 2 tablespoons salt and a generous amount of pepper in a small bowl. Rub the mixture on both sides of the rib racks.
• Wrap each rib rack in 3 pieces of aluminum foil and refrigerate for 6 hours and up to overnight.
• Preheat the oven to 300 degrees F. Place the ribs side-by-side on a baking sheet. Unwrap the foil slightly, pour 2 tablespoons beer over each rib rack and then seal the foil tightly. Bake until the ribs are tender, and the meat can easily be pierced and pulled away with a fork, about 2 hours 30 minutes. Let cool, uncovered, until warm, about 20 minutes. Alternatively, cover and refrigerate for up to 1 day.
• Put the shallots and remaining beer in a small saucepan and bring to a boil over high heat. Boil until the beer reduces to 1/4 cup, about 10 minutes. Whisk in the ketchup, molasses, whole-grain mustard, chipotle in adobo sauce, chopped chipotle and sherry vinegar. Reduce the heat to medium-low and let simmer, stirring occasionally, until the sauce thickens slightly and reduces to about 1 1/4 cups, 8 to 10 minutes.
• Prepare a grill or large grill pan for medium-high heat. Clean and oil the grill grates.
• Brush the top of each rack of ribs with 1/4 cup of the barbecue sauce. Working in batches as needed, grill, sauce-side down, until browned and slightly charred, about 4 minutes. Cut the ribs between the bones, slather with the remaining 1 cup of sauce and serve.

BRAISED HOISIN BEER SHORT RIBS WITH CREAMY MASHED YUKONS AND SESAME SNOW PEAS

Steps:

• Season the ribs generously with salt and pepper. Heat the vegetable oil in a large heavy pot with a lid (Dutch oven) over high heat. Brown the ribs on all sides, in batches if necessary. Remove the ribs and pour off all but a couple tablespoons of the rendered fat.
• Return the pot to the stove, lower the heat to medium and saute the garlic and ginger for about 3 minutes. Add the ribs back to the pot. Add the beer and the vinegar. Stir and then cover and simmer for 2 1/2 hours.
• Preheat the oven to 300 degrees F.
• Pour the hoisin sauce over the ribs, move the pot to the oven, and cook, uncovered, for 30 minutes.
• Remove ribs and ginger from sauce. Strain fat from the top of the pot so that you're left with just the good stuff. Serve with Creamy Mashed Yukons and Sesame Snow Peas.
• Boil potatoes until fork tender. Heat the butter and half-and-half over medium heat until hot, but not boiling. Drain the potatoes, return them to the pot and mash with a hand masher. Add hot liquid to potatoes and whip with an electric hand mixer until smooth. Season, to taste, with salt and pepper. Add chives and mix before serving.
• Rinse the peas and trim off the ends. In a large saucepan over medium-high heat, add the oils and heat. Add snow peas and saute until bright green, about 2 to 3 minutes. Season with salt and pepper, to taste. Sprinkle with the sesame seeds and toss.

GINGER-GLAZED SHORT RIBS

Steps:

• Heat the oven to 325 degrees. In a saucepan, boil the wine over high heat until reduced to 1/2 cup.
• Generously sprinkle the ribs on all sides with salt and transfer to a large roasting pan, bone side up. Scatter the garlic, mushrooms, carrots, onions, celery, ginger, allspice, cinnamon, konbu and thyme on the ribs. Mix 6 cups of the stock and vinegar with the reduced wine and add to the ribs. The liquid should come about 2/3 of the way up the sides of the meat. Add more stock if needed.
• Cover the pan tightly with layers of foil. Transfer to the oven and cook until the meat is very tender, 3 1/2 to 4 hours.
• Remove from the oven and carefully remove the foil. When the ribs are cool enough to handle, transfer them to a dish. Remove and discard the bones and any bits of vegetables and spice.
• Strain the liquid in the pan through a sieve and discard the solids. Let the liquid settle, then spoon off the fat or use a fat separator. You should have about a quart of liquid. (At this point, you can refrigerate the meat and sauce, separately, for up to three days.)
• To finish the dish, heat the oven to 375 degrees. Put the strained liquid back in the roasting pan and bring to a boil on the stove. Add the meat in a single layer. Transfer to the oven and baste frequently with the liquid, until shiny and thick but not sticky, and until the ribs are well glazed, 10 to 20 minutes. Serve the ribs with extra sauce.