Shandy – typically, a wheat beer with lemon / lime soda mixed into it.
So, one day while sorting through a “mix-ur-own-6pk” allotment at the market, I came across several different makers of shandys – I threw in a couple to try out.
I know why I thought I’d like it. Back when everyone lived in the forest, we ran a German Deli. It was a great place… lots of sandwiches, a gluttony of sausages, and beer…. all kinds… nothing American.
Of the many offerings was a Hefeweizen – a wheat beer cloudy from the heady yeast sediment still present in the bottle. We drank it sometimes with a little raspberry syrup added to the bottom of the glass just before pouring. But, more often than not, it was served with a couple of lemon wedges to be squeezed into the effervescent beverage. It’s still my favorite way to drink beer.
If we call hefeweizen with lemon the prettiest girl at the sweet sixteen party, then we have to refer to a shandy as the ogre that lives under the stairs. It’s clunky, overly sweet, unrefined…. ugly.
…and I hated it.
So..(since I’m cheap… and I hate waste) the next thing to do was find a use for it. Luckily, I was waist deep in the menu for the cabin trip – and glazed ribs were already on the radar. The malt and yeast in the Shandy Glazing creates deep, rich flavors that perfectly enhance a beautiful pork rib… or chop… or loin – if you’re going that route with it.
Shandy Glazed Spare Ribs
Makes 1 Large Rack
For the Steam Bath:
1 Full Rack Pork Spare Ribs ( about 2.5 to 3 pounds)
1 Bottle Shandy
1 Teaspoon Salt
1 Teaspoon Coarse Ground Pepper
1 Clove Garlic – Crushed
1/2 Cup Water
For the Glaze
1 Bottle Shandy
1/4 Cup Water
1 Tablespoon Ketchup
1 Tablespoon Cider Vinegar
1 Tablespoon Chili Paste
1 Teaspoon Liquid Smoke
Tools of the Trade:
Medium Sauce Pan
Preheat the oven to 350. Rub the rib slabs with salt and pepper. Place the ribs, garlic, water and bottle of shandy in the roaster. Seal tightly with foil and cook at 350 for 1.5 hours.
Allow the ribs to cool a bit, cut into individual bones and set aside.
Over medium heat, bring all the glaze ingredients to a light boil – reduce to 3/4 cup. Set aside.
Step 3 – Cook
Coat the rib bones with half the glaze and place on a foil lined sheet pan – Bake at 350 for 10 minutes
Baste and cook another 10 minutes
Baste again – return to the oven for another 10 minutes
They should really start to glisten at this point
Baste 1 final time – turn the oven off and allow the ribs to sit in the cooling oven for 10 to 15 minutes
Eat ’em up.
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