Posted by: Sara Cann

At a recent fundraiser, Taste of the Nation, Stoudemire and his personal chef, Max Hardy (above), showed up in matching chef jackets, but there was no confusion about who had the culinary guns. To test Chef Hardy’s skills, I went straight to Stoudemire, craned my neck and reached my recorder high above my head to have any chance of hearing what this 6’10″ athlete had to say. The question: What’s the best dish he’s been served? The answer? Beer-soaked ribs.

A lot of rib recipes take all day to prepare because of the time it takes to do low and slow barbecuing, but Chef Hardy’s version only takes about an hour of oven roasting. His secret? Simmering the ribs in beer to tenderize them and make them ridiculously juicy–in half the time. Then, a trip to the grill, where they’re glazed to sear in that smoky flavor.













Amar’e’s Favorite Beer-Soaked Ribs

What you’ll need:

1 medium onion, chopped
3 garlic cloves, crushed
4 large beef side ribs
2 bottles dark beer (I used Guinness)

For the sauce:
4 tsp minced ginger
4 tsp minced garlic
4 tsp soy sauce
1/2 cup brown sugar
4 Tbsp granulated sugar
Sea salt and ground pepper

How to make it:
1. Preheat the oven to 450. Spread the onion and garlic in the bottom of a roasting pan that’s long enough to hold the ribs. Place the beef ribs on top, and then pour beer over everything.
2. Bake the ribs, uncovered, for 15 minutes to sear the meat. Then, lower heat to 275 and cover the pan with foil. Bake until the ribs are tender when prodded with a fork, about 1½ hours.
3. Remove the ribs from the pan, and reserve 2 cups of cooking liquid for the sauce (below).

For the sauce:
1. In a medium saucepan, combine the reserved cooking liquid with all the sauce ingredients. Simmer over medium-low heat, stirring occasionally, until thickened, about 15 minutes.
2. When you are ready to eat, fire up your grill. Place the ribs on the grill and liberally slather with the sauce. Cook on each side for 1 to 2 minutes, until lightly glazed. (Feel free to leave on for longer, and give your ribs multiple coats. You’ll end up with tender, glazed ribs.)

Courtesy of: Blog