August 17th, 2011 by Richard Julien
Rickards and Chef Live Beer and Pork Pairings!!!
Pork, PIG, Swine, my favourite of the meat family. Honestly if I had to choose one animal to cook for the rest of my life it would be PORK! From the sweet beelly meat to the tough shoulder …Chefs use it all…everything but the oink!
Here are two of my favorite Pork and Beer Pairings and the recipes to get you going!!!
Rickard’s Red BBQ Baby Back Ribs 
¼ cup onion, minced fine
2 cloves of garlic, sliced
¼ cup red wine vinegar
2 tbsp black strap molasses
¼ cup dark old fashion brown sugar
1 bottle (341 ml) of Rickard’s Red Ale
1 tbsp Worcestershire sauce
2 tsp chilli powder
1 cup chilli sauce
1 chipotle pepper, minced
2 whole bay leaf
Salt and pepper to taste
Method:
Combine all ingredients in one pot on stove. Simmer for 30 minutes. Cool and use as needed.
To prep the Ribs:
Measure the following in a large 8 liter stock pot
5 L water
1 cup red wine vinegar
10 bay leaf,
12 black peppercorns,
4 tbsp salt
Bring to a boil and add 3 lbs of Pork back ribs – make sure the ribs are fully immersed
reduce heat until the liquid barely simmers – cook for 3 hours uncovered
Remove the rib and cool – discard liquid.
Part 3: The BBQ
- Pre heat your BBQ on high for about 5 minutes with the cover closed. Use your scraper to remove any left over from your last BBQ event!
- Make sure you have a non-frayed rag to wipe any excess soot from the grill and a tempered silicone bbq basting brush to apply canola oil to the grill.
- Season the cooled ribs with enough canola oil and seasoning to lightly coat.
- Turn down the BBQ to a med/low heat.
- Add the ribs and cook slowly for 20 minutes – flipping them over at the 10 minute mark.
- Start basting the Ribs with Molson Smokey Rickards Red BBQ sauce.
Turn heat down to low and continue to baste until desired amount of BBQ is achieved.
BBQ Pork Tenderloin glazed with Rickard’s Blonde Pilsner lemon and sage BBQ Sauce
Ingredients:
2 – 1lb (450grams) Pork Tenderloin – trimmed of silver skin and fat
Seasoning mix: 1 tbsp. paprika, 1 tbsp. kosher salt, 1 tbsp. cracked black tellecherry pepper
2 tbsp. Canaola oil
For the Glaze:
2 cups (500ml) Thai chilli sauce
1 bottle 341 ml Rickard’s Blonde
1 lemon – juiced and zested
1 tbsp. (15ml) honey
6 sprigs of fresh sage leaf – crushed, not chopped
1 bay leaf
Method:
Preheat your Oven or BBQ to 400F
Measure all the Glaze ingredients into a saucepot. Simmer on the stove on medium low heat until the mixture reduces enough to coat the back of a wooden spoon.
Remove from heat and cool – can be stored in an air tight container in the fridge for up to a month
Brush the Pork tenderloin with Canola oil and rub the meat with the spice mixture.
Place the pork on a baking sheet lined with parchment paper – cook in the 400 F oven for 15 minutes
Brush the pork with generous amounts of BBQ sauce – continue to cook for another 5 minutes – brush more BBQ sauce and remove from the oven.
Cover Meat lightly with foil and allow to rest for 7 minutes before slicing and serving – this will prevent juices from the meat from escapingIf you are using the BBQ – follow the steps above, with the exception of placing the meat on a parchment lined baking sheet – instead do the following.Brush the preheated grill with a little oil – be very carefull! Grill the meat for 15 minutes – turning occasionaly to cook evenly.Brush with BBQ glaze during the last 5 minutes of cooking.
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Enjoy!
Chef Richard
Molson Atlantic Corporate Chef