What are you cooking up this Father’s Day? You may have brunch plans, but we’ll let you in on a little secret. What your father really wants are some mouth-watering-beer-infused baby back ribs! Sounds delicious, right? We’ve got your covered this Father’s Day and are bringing home the bacon with this BBQ Pork Ribs recipe. And if that’s not enough, try making some beer soaked watermelon as a refreshing side dish, it’s got a little kick! We unleashed our favorite ribs recipe this morning on San Diego CW 6 and showed the anchors just how we infuse the ribs with delicious beer flavors without having any alcohol. Its a perfect main dish for the whole family.
We teamed up with New Belgium Brewing to highlight some of their awesome beers. We used their year around Blue Paddle Pilsener Lager to steam the ribs in, and soaked our watermelon in their summer release Heavy Melon Watermelon Lime Ale, which we simply can’t get enough of!
We purchased all of our ingredients for this recipe from our local Baron’s Market. The quality ingredients from here totally shined, and the meat on their Pork Ribs is insane! We’ll be returning for all of our Summer BBQ needs. Thank you, Barons!
2 12oz.bottles New Belgium Blue Paddle Pilsner Lageror other similar style beer
Spread ribs on baking sheet and season with pepper. Combine BBQ sauce and hot pepper sauce, if using, in a small bowl. Brush ribs with half of the sauce. Cover, marinate in refrigerator 30 minutes to 1 hour.
Prepare grill for indirect cooking. Place foil drip pan in center of grill and fill pan half full with beer. Replace grid.
Place ribs on grid. Meaty side up, directly above drip pan. Grill ribs over low heat, covered, about 1 hour or until meat is tender. Brush remaining sauce over ribs several times during cooking and add more beer to pan if necessary.
Some grills won't allow for a drip pan to be placed underneath the grid. In this case, pour beer into small foil pan and set on top of grill next to meat.
1 12oz.bottle of New Belgium Heavy Melon Beeror similar, IPA works well too
2tablespoonschopped fresh mint
Place cubed watermelon in a large bowl
Pour in the beer, enough to fully submerge all of the watermelon pieces
Cover and refrigerate for at least 30 minutes, or longer if waiting for the ribs to cook, then drain beer out
Skewer each cube of watermelon, or a few together, with a toothpick or longer skewer, placing on a large serving platter
Sprinkle with Cotija and mint and serve chilled!
You can learn more about San Diego News Channel 6 on their website: http://www.sandiego6.com/ or by following them on their social media: Twitter & Instagram. Special thank you to Lindsay Hood from San Diego News Channel 6 for helping us get this organized.