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Beer Barbecue Ribs with Sour Cream, Butter Smashed Potatoes

Updated on January 27, 2015

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

Complete Dinner
Complete Dinner | Source
Beer Barbecue Country Style Ribs
Beer Barbecue Country Style Ribs | Source
Ribs browning in pan
Ribs browning in pan | Source
Browning with the beer
Browning with the beer | Source
Ribs in the roasting pan
Ribs in the roasting pan | Source
Pouring the leftover cooked down beer over the ribs.
Pouring the leftover cooked down beer over the ribs. | Source

Please Vote

5 stars from 2 ratings of Beer Barbecue Ribs and Smashed Potatoes

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

Source

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.

Prep time: 36 min
Cook time: 1 hour 30 min
Ready in: 2 hours 6 min
Yields: Serve 4 people

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

  1. 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.
  2. At this point add1/2 cup of beer and let them cook for a few minutes.
  3. 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.
  4. 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.
  5. 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.

Comments

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    • Rachel L Alba profile imageAUTHOR

      Rachel L Alba 

      3 years ago from Every Day Cooking and Baking

      Thanks for the kind comment, Sandy, and thank you for visiting my hubs. It's appreciated.

      Blessings to you.

    • ReviewsfromSandy profile image

      Sandy Mertens 

      3 years ago from Wisconsin

      Yum! I am not so much into ribs but something I could try. The potatoes sounds really good.

    • Rachel L Alba profile imageAUTHOR

      Rachel L Alba 

      3 years ago from Every Day Cooking and Baking

      Thanks Peggy. I hope you enjoy the ribs. I would love a recipe of Texas style ribs too.

    • Peggy W profile image

      Peggy Woods 

      3 years ago from Houston, Texas

      We just purchased some ribs the other day which were on sale and have them in our freezer right now. Your recipe sounds delicious. Will have to give it a try! Thanks!

    • Rachel L Alba profile imageAUTHOR

      Rachel L Alba 

      3 years ago from Every Day Cooking and Baking

      You're welcome. Thank you for your comment. I'll be checking out your hubs real soon.

    • allamazingstuff profile image

      allamazingstuff 

      3 years ago

      I'm gonna be making this for sure. Thanks for sharing!

    • Rachel L Alba profile imageAUTHOR

      Rachel L Alba 

      3 years ago from Every Day Cooking and Baking

      Thanks Marissa. You can get liquid smoke where they sell all the barbecue sauces and the Worcesteshire sauce is, in Redners anyhow. It gives the food that smokey taste that you get on the grill. I use it a lot especially when I make up my own barbecue sauce. Thanks for checking me out.

      Thanks also Patricia for checking out my hubs. I don't see why not use the slow cooker. I do use it when I know I'm going to be out all day. I was home yesterday because we had bad weather here in PA so I did it the old fashion way. lol

    • pstraubie48 profile image

      Patricia Scott 

      3 years ago from sunny Florida

      This looks so tasty. I wonder, after lightly browning the meat, could it be placed in our slow cooker to simmer away ?

      Pinning

      Angels are on the way this afternoon. ps

    • ThePracticalMommy profile image

      Marissa 

      3 years ago from United States

      Looks yummy! I've never heard of liquid smoke. What does that do?

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