Honey-Beer Braised Ribs

TOTAL TIME: Prep: 3-1/2 hours Grill: 10 min.
MAKES: 6 servings
Ingredients
  • 1/2 cup packed brown sugar
  • 1 teaspoon pepper
  • 3/4 teaspoon salt
  • 6 pounds pork baby back ribs
  • 1/4 cup honey
  • 1 bottle (12 ounces) dark beer or beef broth
  • 1/4 cup cider vinegar
  • 1 bottle (18 ounces) barbecue sauce
Directions
  1. Combine the brown sugar, pepper and salt; rub over ribs. Place ribs bone side down on a rack in a large shallow roasting pan. Drizzle with honey. Combine beer and vinegar; pour around ribs. Spoon some of the beer mixture over ribs.
  2. Cover tightly with foil and bake at 325° for 1 hour. Reduce heat to 250°; bake 2 hours longer or until tender.
  3. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Drain ribs. Grill, covered, over medium heat for 10-15 minutes or until browned, turning and basting occasionally with barbecue sauce. Serve with remaining barbecue sauce.
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Chocolate Guinness Cake

TOTAL TIME: Prep: 25 Bake: 45 min. + cooling
MAKES: 12 servings
Ingredients
  • 1 cup Guinness (dark beer)
  • 1/2 cup butter, cubed
  • 2 cups sugar
  • 3/4 cup baking cocoa
  • 2 eggs, beaten
  • 2/3 cup sour cream
  • 3 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1-1/2 teaspoons baking soda
TOPPING:
  • 1 package (8 ounces) cream cheese, softened
  • 1-1/2 cups confectioners’ sugar
  • 1/2 cup heavy whipping cream
Directions
  1. Grease a 9-in. springform pan and line the bottom with parchment paper; set aside.
  2. In a small saucepan, heat beer and butter until butter is melted. Remove from the heat; whisk in sugar and cocoa until blended. Combine the eggs, sour cream and vanilla; whisk into beer mixture. Combine flour and baking soda; whisk into beer mixture until smooth. Pour batter into prepared pan.
  3. Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool completely in pan on a wire rack. Remove sides of pan.
  4. In a large bowl, beat cream cheese until fluffy. Add confectioners’ sugar and cream; beat until smooth (do not over-beat). Remove cake from the pan and place on a platter or cake stand. Ice top of cake so that it resembles a frothy pint of beer. Refrigerate leftovers.

Irish Beef Stew

TOTAL TIME: Prep: 40 min. Cook: 3-1/4 hours
MAKES: 15 servings
Ingredients
  • 8 bacon strips, diced
  • 1/3 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 pounds beef stew meat, cut into 1-inch cubes
  • 1 pound whole fresh mushrooms, quartered
  • 3 medium leeks (white portion only), chopped
  • 2 medium carrots, chopped
  • 1/4 cup chopped celery
  • 1 tablespoon canola oil
  • 4 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 4 cups reduced-sodium beef broth
  • 1 cup dark stout beer or additional reduced-sodium beef broth
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley flakes
  • 1 teaspoon dried rosemary, crushed
  • 2 pounds Yukon Gold potatoes, cut into 1-inch cubes
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • 1 cup frozen peas
Directions
  1. In a stockpot, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. In a large resealable plastic bag, combine flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat. Brown beef in the bacon drippings. Remove and set aside.
  2. In the same pan, saute the mushrooms, leeks, carrots and celery in oil until tender. Add garlic; cook 1 minute longer. Stir in tomato paste until blended. Add the broth, beer, bay leaves, thyme, parsley and rosemary. Return beef and bacon to pan. Bring to a boil. Reduce heat; cover and simmer for 2 hours or until beef is tender.
  3. Add potatoes. Return to a boil. Reduce heat; cover and simmer 1 hour longer or until potatoes are tender. Combine cornstarch and water until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. Add peas; heat through. Discard bay leaves.

Barista-Style Caramel Coffee

Prep Time 10min.
Total Time 10min.
Servings 4 servings, about 1 cup each
Ingredients
  • 6 Tbsp. GEVALIA House Blend
  • 1/2 cup caramel ice cream topping, divided
  • 4-1/2 cups cold water
  • 1/2 cup thawed COOL WHIP Whipped Topping
Directions
  1. Place coffee in filter in brew basket of coffee maker.
  2. Pour 1/3 cup caramel topping into empty pot of coffee maker. Add water to coffee maker; brew. When brewing is complete, stir coffee until blended. Pour into mugs.
  3. Serve topped with COOL WHIP and remaining caramel topping.