December & January are always really busy times with Christmas, New Years, & my birthday all in a span of three weeks. It can be quite tiring and with that in mind the other night when it came to making dinner Brandy and I decided it was going to be something that was pretty simple to put together. It was a little time consuming but totally worth it.
With it still being winter minus the odd change in temperature I still wanted to focus on a stout. Funny the last ‘Bite My Beer’ I was discussing the obnoxious amount of snow we had just gotten, now it’s +6 and my parking lot looks like a lake. I decided I wanted to use Kentucky Bastard (Imperial Stout aged in Kentucky Bourbon Barrels) by Nickel Brook and it just seemed the obvious choice to make ribs. Brandy actually makes the best ribs, when we worked at Lock together people would come in and ask if she was working just to order the ribs. For the side we decided to go extremely basic but absolutely delicious – sweet potato fries.
The overall process took about an hour and a bit. It probably could have been shorter but cooking with us can kind of turn into a dance party so that usually adds on some time.
2 Racks of Ribs (Short)
Brown Sugar – 2 1/2 cups
Nickel Brook Kentucky Bastard – 2 1/2 cups
Garlic – 4 cloves
Salt – Pinch
Pepper – 3 tablespoons
Dried Chili Flakes – 1 tablespoon
Chili Pepper Infused Olive Oil – 1 tablespoon
For Sweet Potato Fries:
2 Sweet Potatoes
Salt & Pepper – Pinch
Canola Oil – For Deep Frying
In a large bowl mix together Nickel Brook Kentucky Bastard, brown sugar, garlic, salt, pepper, & dried chili flakes. Cut ribs short, then add to bowl. Mix, then marinate for 30 minutes.
Heat cast iron skillet (med-high) with chili oil. Add ribs, sear for 2 minutes. Add the rest of the contents of the bowl. Stir occasionally and cook on med-high for about 15 minutes.
Once cooked and sauce comes to a slow boil & deep brown, place in oven at 450°F for 15 minutes until ribs are brown and appear sticky. (75% of the sauce will have evaporated.)
Shut off oven and let sit for 10 minutes.
– The Beer Gypsy