Beer Profile

• 

  Hoppiness

  A Mighty Fine Citrus

• 

  Colour

  Bright Copper

• 

  Flavour

  Solid Malt Backbone, Just Enough Hops

Experience

• 

  Food

  Smokey Backyard BBQ

  Barbecued Ribs

  Dry Rub

  2tbsp brown sugar
  1 tbsp chilli powder
  2 tsp salt
  1 tsp ground pepper
  1 tsp dry mustard
  1/2 tsp onion powder
  5 lb pork baby back ribs
  1 Do Gooder for casual bbq sippin’

  Barbecue Sauce

  1 tsp chilli powder
  1 tsp onion powder
  1/2 tsp garlic powder
  2 tbsp butter
  3/4 cup ketchup
  3/4 cup apple jelly
  1/4 cup apple cider vinegar
  2 tbsp molasses
  1 tbsp Dijon mustard
  1 tbsp Worcestershire sauce
  Tobasco, to taste
  Salt and pepper

  PREPARATION

  Dry Rub

  1. In a bowl, combine all the ingredients. Set aside. Crack open the Do Gooder.
  2. On a work surface, use paper towels to peel away the white membrane (silverskin) on the back of the ribs. Place the ribs on a baking sheet and rub both sides generously with the spice rub. Cover and refrigerate for at least 1 hour, or overnight. Have a drink.
  3. With the rack in the middle position of the oven, preheat the oven to 325°F (170°C). Sip.
  4. Wrap the ribs, two racks at a time, in heavy-duty aluminum foil. Transfer to a baking sheet. Bake for about 2 hours, or until the meat is tender.

  Barbecue sauce

  5. Meanwhile, in a small saucepan over medium-high heat, cook the spices in the butter for 1 minute. Add the remaining ingredients, bring to a boil and simmer over low heat for about 5 minutes or until the sauce becomes syrupy. Season with salt and pepper.
  6. Preheat the grill, setting the burners to medium. Oil the grate.
  7. Remove the ribs from the foil and grill for 4 to 5 minutes on each side, brushing with half of the barbecue sauce. Serve with the remaining sauce and a frosty Do Gooder.
• 

  Scene

  Your Go-to House Party

• 

  Tunes

  Rock Anthems on Repeat

• Barbecued Ribs

  Dry Rub

  2tbsp brown sugar
  1 tbsp chilli powder
  2 tsp salt
  1 tsp ground pepper
  1 tsp dry mustard
  1/2 tsp onion powder
  5 lb pork baby back ribs
  1 Do Gooder for casual bbq sippin’

  Barbecue Sauce

  1 tsp chilli powder
  1 tsp onion powder
  1/2 tsp garlic powder
  2 tbsp butter
  3/4 cup ketchup
  3/4 cup apple jelly
  1/4 cup apple cider vinegar
  2 tbsp molasses
  1 tbsp Dijon mustard
  1 tbsp Worcestershire sauce
  Tobasco, to taste
  Salt and pepper

  PREPARATION

  Dry Rub

  1. In a bowl, combine all the ingredients. Set aside. Crack open the Do Gooder.
  2. On a work surface, use paper towels to peel away the white membrane (silverskin) on the back of the ribs. Place the ribs on a baking sheet and rub both sides generously with the spice rub. Cover and refrigerate for at least 1 hour, or overnight. Have a drink.
  3. With the rack in the middle position of the oven, preheat the oven to 325°F (170°C). Sip.
  4. Wrap the ribs, two racks at a time, in heavy-duty aluminum foil. Transfer to a baking sheet. Bake for about 2 hours, or until the meat is tender.

  Barbecue sauce

  5. Meanwhile, in a small saucepan over medium-high heat, cook the spices in the butter for 1 minute. Add the remaining ingredients, bring to a boil and simmer over low heat for about 5 minutes or until the sauce becomes syrupy. Season with salt and pepper.
  6. Preheat the grill, setting the burners to medium. Oil the grate.
  7. Remove the ribs from the foil and grill for 4 to 5 minutes on each side, brushing with half of the barbecue sauce. Serve with the remaining sauce and a frosty Do Gooder.