Welcome to BBQPitBoys.com: A Journey to Delicious Spare Rib Beer Soup

As we step into the world of BBQ, the aroma of sizzling sausages and the sound of rock music fill the air. We're on our way to the house of sausage, where the magic happens, and today we're cooking up a storm with spare rib beer soup. Our mission is to show you how easy it is to create this mouthwatering dish, perfect for cold winter days.

To start, we need some essential ingredients: salt, pepper, and garlic. We'll require about two cloves of garlic and maybe three, depending on your preference. For the potatoes, we'll need eight to ten medium-sized ones, quartered. Our choice of red potatoes is crucial, as their tender skin will add a delightful texture to our soup. Feel free to use any type of potato you prefer, but be sure to adjust the cooking time accordingly.

As we chop our veggies, the sounds of rock music fill the air, setting the tone for an energetic and fun recipe. The vegetables have been chopped, and now it's time to cook them down in a hot pan with some good veggie oil. We're not looking to fry them; instead, we want to release their natural flavors into the oil. This process only takes a couple of minutes, and before you know it, our soup is ready to be transformed.

The next step is where things get exciting. We'll add two quarts of beef broth – a good quality beef broth is essential for this recipe – and choose your favorite beer. Lager is recommended, but feel free to experiment with different brews. The lager we're using today will provide a smooth and balanced flavor profile that complements the pork perfectly.

As the magic unfolds, our soup begins to take shape. We'll add the chopped veggies, beef broth, and beer, stirring it all together to create a harmonious balance of flavors. Now, if you've never had spare rib beer soup before, you're in for a treat. This dish is sure to warm your heart and fill your belly.

Now, let's talk about seasoning. We'll add some salt and pepper to taste – and by taste, I mean adjust according to your preference. You can do this later on if you want, but trust me, the flavor will only get better with time. And speaking of flavors, our spare ribs are almost ready. With a little patience, we'll have tender, juicy meat that's simply begging to be devoured.

Time to add the final touches! We'll pour in the third pint of beer and let the soup simmer for about 30 minutes or so, stirring it every once in a while. As the flavors meld together, the aroma of smoky goodness wafts through the air, teasing our senses and building anticipation. The waiting game is almost over; our soup is ready to be devoured.

The final product is nothing short of spectacular. We've managed to infuse the pork with the essence of beer, creating a truly unique flavor profile that will leave you wanting more. So, sit back, grab yourself a bowl, and let the spoons do the talking. And remember, at BBQPitBoys.com, we're all about sharing our passion for delicious food and the art of cooking.

As we take our first spoonfuls, the flavors explode on our taste buds, transporting us to a world of comfort food bliss. The pork is tender, the beer is rich, and the vegetables add a delightful crunch. We've done it again; another masterpiece born from the pit masters' expertise. So, go ahead, share your love for this recipe with friends and family, and don't forget to check out BBQPitBoys.com for more mouthwatering recipes and cooking tips.

"WEBVTTKind: captionsLanguage: en(sizzling)♪ I'm goin down to the house of sausage ♪♪ I got my barbecue shoes on ♪♪ I'm goin down to the house of sausage ♪- Welcome to BBQPitBoys.comtoday we're cookin up at the pitsome spare rib beer soupand it's real easy to do.Alright we got about fourracks of pork spare ribsgoin there and we're gonnause two of those racksfor our beer soup and we'llshow you how to do it.Alright, now,what you're gonna need hereis for this recepie,gonna need some salt, somepepper, and some garlic.Gonna need about two cloves of garlic,maybe three.You're gonna need abouteight to ten medium potatoes.Here we got some pearlonions, about 10 ounces.If you don't have pearlonions you get regular onions.And then you got some carrots there,couple stalks of celery, andtwo quarts of beef broth,and of course you're gonna need some beer.Alright, first thing you gotta dois you're gonna be choppin this up.And we don't need to show you that.Alright, veggies have been chopped.Easy enough, right?Alright now, what we're gonna do hereis throw into a hot pan,we got some oil there,some good veggie oil.And we're gonna take thosechopped veggies in thereand we're gonna cook em downjust a little bit, alright?You don't wanna fry em,just wanna cook em downand release all thosegood flavors into the oil.Alright, this'll be the basis of our soup.Alright, only takes a couple minutes.And now we're gonna throwin two quarts of broth,and here I've got somebeef broth, alright?You can use a chicken broth if you want,but a good beef broth like that,this is what you want, alright?Now if you've never hadspare rib beer soup before,you've definitely gottacheck this out man,this is some good eatin at the pit,'specially on a coldwinter's day, alright?This'll warm you up real good.Now, here's the magic of this recipe.We're gonna be puttinin two pints of beer.Choose your favorite beer, alright?But choose it wisely,here we're usin a lager,if you go for a bock, or an ale,or somethin like that,you'll definitely be more pronounced,you know what I'm saying?So, a lager is real good for this recipe,but you choose your favorite beer.Oh yeah.(rock music)Now, give it a stir.ManIt looks good enough to drink already,if you know what I mean.(rock music)Now you wanna salt andpepper to taste, alright?And you can do this later onin this recipe process if you want,but it's salt and pepper.Here I'm probably gonnause about maybe a teaspoon,two teaspoons of freshground black peppercorn.Maybe a teaspoon of salt,but you can adjust this later on as well.(rock music)Man it's startin to smell real good.(rock music)See those ribs are just about ready.(rock music)Now, here are those potatoes,and they're about maybe eightmedium potatoes quartered,and we're usin red potatoes here,the skin is very tenderso we're leavin the skin on,but you may have to takethe skin off your potatoesif you do em and youdon't have red potatoes.Do it the way you want.And oh yeah.Ribs are all just about done.And this is what you do withthat third pint of beer.And through the miracle of time,these ribs are done,they've been smokin upfor about four hours.And what we wanna dohere is we're gonna takethe meat off the bones, alright?And what we're doin too islookin for pieces of cartilagecause you don't want thatin your soup, alright?So we'll cut those away,we're just goin after the meat.Get some of that excess fatthat maybe you don't want in your soup.You decide.Alright,pork has been cut away from those bones,man, I'd say it's ready for the soup bowl.Just like that.(rock music)Probably about two and a half poundsof pork spare rib meat right there.(rock music)Mix(rock music)We're gonna let it simmer nowfor about 30 minutes or so,you stir it every once in a while.(rock music)The smokey, goodness tasteof those ribs in that soup.(rock music)Alright,I say it's time to eat.(rock music)Do you smell that?It smells good.(laughs)Grab yourself a bowl.(rock music)(folk music)And of course we do apologize,eatin in from of you like that,but that's a pit master privilege(jazz music)So the next time you'relookin for a soup recipefor your barbecue, youcheck out BBQPitBoys.com(drum roll)(birds squawking)\n"