Ginger Beer Chicken Ribs Recipes

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.

GINGER BEER CHICKEN & RIBS

Steps:

• Toss the chicken and ribs in the ground ginger, allspice and lots of seasoning. Cover and marinate for 1 hr (or up to 24 hrs).
• Heat oven to 160C/140C fan/gas 3. Tip the meat into a deep roasting tin, add the star anise, ginger beer and sliced ginger, then top up with enough water to just cover the meat. Cover with foil and cook for 1 hr 30 mins. Uncover, pour away the cooking liquid and pat the chicken pieces and ribs dry with kitchen paper. Chill until ready to use.
• Meanwhile, to make the glaze, pour the ingredients into a saucepan and boil until thick and sticky - this will take about 30 mins. Can be made 2 days before up to this point.
• Heat up the barbecue and let the flames subside. Brush the sticky glazecall over the meat, making sure each piece is well coated. Place on the barbecue and cook for 15-20 mins, brushing with the glaze from time to time, until hot and charred in places. Serve with extra lime wedges for squeezing over.

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.