When Chef M. Hamilton comes over to my house to make a new recipe for our website, I always have a great plan.  It involves taking pictures of the ingredients and the process  throughout so that I have great photos to show you, our loyal fans and the beer+food curious.  This day was no different.  The camera was sitting there on the table… and because this food was so delicious from start to finish, I forgot completely about the camera and any documentation of any kind.  I just wanted meat and I wanted it NOW!  I can neither confirm nor deny if some vintage Weyerbacher beers were imbibed while this was being made.  I can tell you that the camera certainly didn’t capture any of it!

Not listed in the recipe below, we took fresh Brussel Sprouts, halved and sauteed in a pan, then hit them with the BBQ sauce.  We also put de-husked corn on the cob directly on the grill and brushed it with the BBQ.  It didn’t need salt, pepper or butter!  Amazing!  (Sorry for the rudimentary description of the preparation of these sides…  I know little about food except for how much I LOVE it!)

Old Heathen and Fig BBQ

2         ea        Racks of Pork Ribs (baby back or spare, your choice)

12       ea        Chicken thighs, bone in and skin on

1           t          Olive oil

2         ea         Sweet Onions, sliced

1         ea         Head of garlic, peeled and smashed

6         oz         Dried Figs, stems removed and quartered

½        t           Crushed Red Pepper Flakes

1          c           Ketchup

¼       c            Spicy Brown Mustard

1          t            Ground Cumin

2          ea         Bottles of Old Heathen

¼        c           Apple Cider Vinegar, may need more depending on how sweet the onions are

Method

1. Removed membrane on the bone side of the pork ribs.
2. Place ribs in a roasting pan that will hold the ribs and some liquid.
3. Season the ribs well with salt and pepper.  Add half the onions and garlic, and one beer to the pan.  Then, add the ribs to the pan on top.  Cover with foil and place in a 325 degree oven and braise for at least 2-3 hours or until the ribs are tender.
4. While the ribs are cooking, season the chicken with salt and pepper and roast on a sheet pan until tender, for at least one hour.
5. In a sauce pot over medium heat, add the oil and slowly caramelize the onions and garlic until they take on a medium brown color.  Add the figs, crushed red pepper, and cumin and continue to cook until the figs start to caramelize.
6. Deglaze the pan with the second beer and add the remaining ingredients.  Set aside.
7. When the ribs and chicken are done, add all the liquid and cooked onions and garlic from the pan to the BBQ sauce.  Allow to simmer for 15 to 20 minutes or until everything is tender.
8. Puree the BBQ Sauce and push through a strainer.  If the sauce is too thin to coat the meat, let it simmer until reduced to a better consistency.  Then season the sauce.
9. Allow sauce to cool slightly and meats to rest.
10. Grill the meats over medium high heat to sear.  Then baste them liberally with BBQ sauce and continue to cook until sauce has caramelized and meat is heated through.
11. Serve with extra sauce and enjoy!

*Steps 1-9 can be done a day in advance.