DrinkWire is Liquor.com’s showcase for the best articles, recipes and reviews from the web’s top writers and bloggers. In this post, Panna Cooking offers a boozy food recipe.


What pairs with beer? Food made with beer, of course! A whole bottle of it goes into these saucy, tender ribs—perfect for the Super Bowl, when you’re already stocking up on your favorite brews. Another bonus? They’re baked low and slow, which means you can do the rest of your game day prep while they become nice and tender.

Chef Marcus Samuelsson starts with a killer seasoning: brown sugar, soy sauce, lemon zest, smoked paprika, thyme, ground ginger, garlic powder, allspice, black pepper, salt, and cayenne pepper. Stick the rubbed ribs in the fridge the day before for maximum flavor.


Then, make the Beer-B-Q Sauce. At first glance, it may seem like a kitchen sink recipe (you’ll need both coffee and ketchup), but the concoction of spicy, smoky, and tangy perfectly cuts the fatty richness of the ribs. The secret ingredient, in our opinion? One bottle of beer. Chef Samuelsson prefers Modelo Negra, which lends slow-roasted caramel malt flavor to round out the bright acidity and sweetness of the other ingredients.


Slather the sauce onto the pre-cooked ribs, and continue to bake until the sauce caramelizes into a sticky, finger-licking-good glaze. Drizzle that extra Beer-B-Q sauce on top, or serve in a bowl for your guests to dunk in.


Now if that’s not a meal that would go with beer, we don’t know what is! Get all the ingredients, plus a recipe video, here. Need some serving suggestions? Check out our Game Day Snacks collection (with a killer cheesy artichoke dip, wings, and more!).