It's been said that beer may have been made by mistake. Yet a batch of bread-gone-wrong thousands of years ago is now an integral part of many cultures' cuisines. While beer may date well over 5,000 years ago to ancient Mesopotamian and Chinese cultures, the past two decades have brought with them a resurgence in beer culture and beer-inspired cuisine. Chefs and culinary aficionados are using ales and lagers in the same way as wine -- as both a complement to a dish, and as an ingredient.
BOX:
Grandma Grace's Spare Ribs
Serves four
Submitted by Carolyn B. George. "My former mother-in-law, a native of Florida and an excellent self-taught cook, came up with this recipe," she says. "Beer is the secret ingredient. It infuses the ribs with flavor, and also helps pull the fat out of the pork and into the beer broth, which you discard before eating. Applying the sauce later in the cooking process prevents it from being dried out. We included it in a cookbook of family recipes I created for my children."
4 pounds spare ribs, bone-in or boneless
1 (12-ounce) can light beer, such as Coors
Salt and pepper, to taste
Barbecue sauce
Heat oven to 300 degrees. Place ribs in open roasting pan, surrounded by beer. Season with salt and pepper. Cover with foil; cook for 1 hour.
Uncover pan and carefully pour off the beer and foam. Raise oven temperature to 450 degrees. Pour barbecue sauce over ribs and cook for 10 minutes.
BOX:
Slow Cooker Beef Carbonnade
Makes 10 servings
Submitted by Judy Boucher
2 tablespoons olive oil
4 pounds well-trimmed boneless beef chuck, cut into 1 1/2-inch cubes …
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