Recommendations · Beer and food

Oven-baked spare ribs with Sion Dunkel Weizen

Spare ribs first go into the oven covered for two hours and then get a glaze of ketchup, vinegar and honey. Next to that dark crust comes a dark Weizen.

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Bottle of Sion Dunkel Weizen, beer

From the shelf

The bottle

Sion Dunkel Weizen comes from Sion in the Netherlands and is a dark weizen of 5.5 volume percent. The bottle holds 50 centilitres. A dunkelweizen is a wheat beer with dark malt in it: that gives notes of bread and caramel on top of the banana and clove notes of the weizen yeast, with plenty of carbonation and little bitterness.

Sion Dunkel Weizen

The combination

Why this works together

The glaze caramelises under the grill and gives the same roasted, lightly sweet notes as the dark malt in the beer; those two reinforce each other instead of clashing. At the same time there is plenty of fat on a rib, and that fat is cleared again by the carbonation of the wheat beer. The acidity of the apple vinegar in the sauce finds its counterpart in the fresh wheat.

At the table

The dish

  • Before 4 people
  • Ready in 2 hours and 30 minutes
  • Type main course

What you need

  • 2 kilos spare ribs
  • 2 tablespoons soft brown sugar
  • 2 teaspoons smoked paprika
  • 1 teaspoon of garlic powder
  • 200 milliliters tomato ketchup
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons of mustard
  • 2 tablespoons honey
  • 1 tablespoon soy sauce
  • salt and freshly ground black pepper

How to make it

  1. Preheat the oven to 150 degrees.
  2. Loosen the membrane on the bone side of the ribs with a knife and your fingers; otherwise that side stays tough.
  3. Mix the soft brown sugar, the paprika powder, the garlic powder, salt and pepper and rub the ribs with it.
  4. Place the ribs in a roasting tin, pour in half a glass of water and cover the tin tightly with aluminium foil.
  5. Put them in the oven for 2 hours, until the meat comes away from the bone when you pull it.
  6. Meanwhile stir the ketchup, the vinegar, the mustard, the honey and the soy sauce into a glaze.
  7. Remove the foil, pour the juices out of the tray and brush the ribs generously with the glaze.
  8. Set the oven to 220 degrees and roast the ribs for another 20 minutes, brushing them once more halfway through. Cut between the bones.

In the glass

Serving

Pour at 7 to 9 degrees in a tall glass. Swirl the last remainder in the bottle before you pour it out, so that the yeast gets into the glass; that yeast gives the beer the full body that can stand up to a fatty rib.

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