Cooking with beer is nothing new; a search on the internet reveals a plethora of beer inspired recipes. Beer’s versatility makes it an ideal ingredient in recipes ranging from salmon to chicken, cup cakes and even pop tarts!
Continuing our appreciation of Tsingtao Beer (pronounced Ching Dow) is this beer –fuelled recipe* from celebrity Chef Jeremy Pang, who has kindly contributed his Barbecued Tsingtao Beer Ribs dish:
Preparation time: 10 minutes
Cooking time: 3 hours 30 minutes
4 garlic cloves
A large knob of ginger
30 spare ribs
8 tablespoons tomato ketchup
8 tablespoons hoisin sauce
4 tablespoons granulated sugar
4 tablespoons dark soy sauce
4 tablespoons rice vinegar
2 tablespoons vegetable oil
500ml of Tsingtao beer
1⁄2 spring onion, finely chopped, to garnish
Preheat the oven to 150°C/300°F/Gas 2.
Finely chop the garlic and ginger and put in a deep roasting tray or big pot suitable for the oven along with the ribs and all the other ingredients. Mix everything together thoroughly, ensuring the ribs are well covered.
Transfer the ribs to the oven and cook uncovered for at least 2–3 hours, basting and turning the ribs every so often so they don’t burn (if they do start to ‘catch’, turn your oven down slightly). Towards the end of the cooking time the ribs will start to break up and fall apart slightly – this is a good sign, but you want to keep them as whole as possible (ready for grilling), so be careful when turning.
Transfer the ribs to a hot barbecue and cook in batches for 2–3 minutes on each side until the outsides of the ribs are glazed and charred. Drizzle over a little of the remaining sauce and sprinkle over some finely chopped spring onion to garnish. Enjoy.
Tip: If you fancy cooking these on a normal night in (or the weather isn’t looking good) then pop the ribs under the hot grill in the oven instead of on the barbecue after roasting. Although the ribs are always better after they’ve been grilled slightly, if you just can’t wait they can always be eaten straight after roasting in the oven.
* Recipe adapted from Jeremy Pang’s Chinese Unchopped published by Quadrille (£19.99)