Dry Rub Ribs & Shandy Pairings!

image2-2“Fall in love” with these fall inspired dry rub Moroccan style Pork Ribs with a side of President Sea Salt Butter mashed Sweet Potatoes, and sautéed mushrooms. Paired with this delicious dinner were two of the new Traveler Beer Company Shandy’s in Blood Orange and Pumpkin flavors!

Traveler Beer Co. recently launched a Pumpkin and Blood Orange Shandy that will wow your palate with some insanely delectable pairings. These shandy’s can stand up to meats, risotto, and meaty vegetables very well, but also make great compliments to cocktails. They are 9217light enough not to overpower smokey flavors like the ones in this rib dish and also went beautifully with the sweet potatoes. These shandy’s are perfect for fall compliment any dish with vibrant flavors, intense textures, and drool worthy aromas! 

The pumpkin shandy I decided to taste on it’s own and also used it in a fun fall cocktail (basically because I always start my evening with a cocktail… it’s a New York thing). Using Van Gogh Vanilla Vodka and Traveler’s Pumpkin Shandy, I was able to make a simple and attractive two ingredient cocktail with a simple cinnamon sugar rim; and it was delicious!

The vanilla Van Gogh has become one of my new favorite vodka’s to use in cocktails with pumpkin, maple, and blood orange. Make this vodka a part of your fall and winter favorite spirits collection! 

The Count Traveler  has a pop of refreshing citrus and blood orange that will awaken your senses and satisfy all your deepest shandy cravings. I enjoyed this one especially with the ribs and mushrooms because the sweet floral flavors complimented the Moroccan spice very well, while also bringing out the meatiness in the mushrooms and highlighting the sea salt butter they were sautéed in.

For those seeking a to pair things a little differently this fall: I absolutely recommend these Moroccan Style Spiced Pork Ribs with Mashed Sea Salt Butter Sweet Potatoes and Sautéed Mushrooms  with a Pumpkin or Blood Orange Traveler’s Shandy or Shandy cocktail! This is a great pairing for a Sunday spent in front of the TV watching football, or on a cool crisp fall evening with friends.

image1-3Moroccan Style Spiced Pork Ribs, Mashed Sweet Potatoes, and Sautéed Mushrooms- by Sara Lehman

2lbs Pork Ribs

1tsp Kosher Salt

1tsp Cracked Pepper

1/2 tsp Garlic Powder

1/2 tsp Cumin

1 tsp Chili Powder

1/2 tsp Crushed Red Pepper Flakes

1/2 tsp Paprika (Spanish Paprika preferred)

1/2c Brown Sugar + 1tbsp

TT Salt and Pepper

10 White Mushrooms

2 Sweet Potatoes (Peeled and cubed)

2-4oz President Sea Salt Butter

Method: 

  1. 1.5 hours ahead, combine all spices (except brown sugar) and rub on pork. After rub brown sugar on top making sure to leave a layer, which will make a beautiful crispy crust and lock in all the spices. Bake at 375°f for 1 hour, covered in foil, then drop temperature to 300°f and cook for another hour to hour and a half continuing to cover in foil. Once fully baked, broil for 3 minutes to crisp sugars.
  2. Peel and cube the sweet potatoes and drop them into a pot of boiling water. Boil until they fall off the fork and then strain. Mash with 2-2.5oz of the sea salt butter, a touch of brown sugar, and some black pepper. Mash with President butter and a touch of brown sugar and a masher until desired mashed consistency (approx. 5 minutes).
  3. While potatoes are finishing the boil and you have around 5-10 minutes left on the oven, slice the mushrooms and place 1/2oz of butter into the pan. Cook until golden brown and season TT with salt and pepper.
  4. Serve and enjoy!

image3-1Fall Harvest Vanilla Pumpkin Shandy Cocktail- by Sara Lehman

1 bottle of Traveler’s Pumpkin Shandy

1oz Van Gogh Vanilla Vodka 

1oz Cinnamon

1oz Sugar

TT Simple Syrup

Method: Using simple syrup (or plain water) rim your cocktail glass. Mix cinnamon and sugar together and place on a plate. Using rimmed glass, swirl in cinnamon sugar mixture until it coats the rim of glass. In a shaker with ice, pour in vanilla vodka and stir until chilled. Pour in half bottle of shandy into shaker and stir with vodka. Pour with strainer into rimmed glass and enjoy with your meal!

Always remember, eat what you like and drink what you love… please pair responsibly! 

About Sara Lehman

Sommelier, Private Chef, & Food and Wine Pairing Expert in NYC! Sara is a Wine Writer, Wine Ambassador, and Wine Consultant specializing in pairings, parties, entertaining and education.

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