Beer Barbecue Ribs with Sour Cream, Butter Smashed Potatoes
Beer Barbecue Ribs with Sour Cream, Butter Smashed Potatoes
Usually barbecue ribs are associated with a summer back yard barbecue or at a picnic at your favorite park. For that reason the stores drop the price a bit in the winter. I saw these great ribs at my grocery store at a great price and I know it's one of my husband's favorite so I got them. I made up my own sauce and added some beer to make them taste like summer and made smashed potatoes. Dinner was a big hit.
Sometimes I also put ribs in my spaghetti sauce along with beef cubes or the meat balls. You have to be careful with the meat balls though, when you stir them not to break up the meat balls. That recipe will be for another time.
This recipe takes a little time, but if you like ribs, it is worth it. Not only men love it, but kids love it too. Hope you get a chance to try this, I think you'll love it.
Photos of the ribs and smashed potaotes
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Sour cream and Butter Smashed Potatoes
I was going to make "mashed" potatoes, but thought that was too ordinary and then I was going to make baked potatoes and top them with sour cream and butter but we have that a lot when we go out to eat, but I wanted that flavor so I made "smashed" potatoes and added the sour cream and butter. So here is a quick recipe for Sour Cream and Butter Smashed Potatoes:
Red skin potatoes are best for this dish, I think anyhow. Just clean the potatoes and quarter them and bring them to a boil in salted water and cook until the potatoes are tender. Then drain and add sour cream and butter, salt and pepper and a little milk. Don't mix with a beater, but smash them with a potato smasher, if you don't have one, just use a large fork.
It's that easy. If your family likes cheddar cheese, you can add some grated cheddar cheese to the mixture, it also very delicious. My husband doesn't like the cheese so I didn't add it.
This side dish also goes well with barbecue chicken or fried chicken.
Sour Cream and Butter Smashed Potatoes
Tips
- Country style spar ribs are best for this recipe. You can use the baby back ribs, but you have to buy a lot more since they don't have a lot of meat.
- Don't crowd the pan with the ribs, you want them to brown and they won't if you put too much meat in the pan. They will produce too much juice and not bet a nice color.
- You can use the beer just like cooking with wine. They say when you cook with wine, use the wine you also like to drink. The same goes for beer. What ever you have in your refrigerator is just fine.
- Remember when you cook with alcohol; the alcohol content cooks out the longer the food is cooking.
Ingredients for the ribs
- 4 lbs. country style spare ribs, cut in chunks
- to taste salt and pepper
- 1 tablespoon lime juice
- 1 tablespoon liquid smoke
- 1/4 cup Worcestershire Sauce
- 1 cup hickory smoke barbecue sauce
- 1/2 cup beer, whatever you have in the fridge
Directions for the ribs
- Heat your oven to 350 degrees Cut your ribs in nice size chunks. Heat a large skillet with a little oil and add the ribs. (Half a batch at a time). Sprinkle with salt and pepper and brown on both sides till you get a nice caramelized color.
- At this point add1/2 cup of beer and let them cook for a few minutes.
- Then take the ribs out and place them in a roasting pan lined with non-stick aluminum foil. Then let the beer cook down till almost syrupy, then pour on top of the ribs in the roasting pan.
- Repeat with the second batch. Mix the barbecue sauce, lime juice, liquid smoke and just about a 1/4 cup of the same beer; mix and pour all over the ribs.
- Cover with the non-stick aluminum foil and bake for about an hour and a half, turning every 30 minutes. Ribs will be done when they fall of the bone and very tender.
