Sparkling Ale

Sparkling AleSparkling Ale

The pinnacle of the brewers’ craft. The ale by which all others should be measured. With its famous cloudy sediment and its distinctive balance of malt, hops and fruity characters, the old ‘Red Label’ is a tasty slice of Coopers history.

TASTING NOTES

hops
sweet
bitter

FOOD MATCHING

Spicy, barbecued, Asian or Italian in style.

NUTRITIONAL INFORMATION

Standard Drinks: 1.7 / 375ml     |     Alcohol: 5.8% 
Energy: 185 Kilojoules / 100ml (44 calories / 100ml)
Carbohydrates: 2.1 grams /100ml
Additive & preservative free

Tasting Notes

CoopersTV

Cooking with Coopers

COOPERS SPARKLING ALE PORK RIBS WITH COLESLAW

INGREDIENTS

    2 racks of pork ribs

    2 bottles of Sparkling Ale, 750ml

    1 brown onion, diced

    2 star anise

    1 stick of cinnamon, broken in half

    10 fennel seeds

    1tbs of dijon mustard

    1tbs of whole grain mustard

    2 bay leaves

    The zest of 1 lemon

    5 lemon thyme sprigs

    1 cup of water

    2 pinches of salt

    20g of caster sugar

    50g BBQ Sauce


    Coleslaw

    200g red cabbage, sliced thinly

    200g white cabbage, sliced thinly

    2 spring onions

    2 carrots, julienne

    Pinch of salt

    1 lemon, juice

    20mls olive oil

    50g mayonnaise

METHOD

Ribs

Combine all the ingredients except the BBQ sauce in a deep roasting tray and mix together very well. Make sure most of the Ribs are covered, then put into a 125oc oven for 1.5hrs or until the ribs are just cooked.

Once the ribs are cooked remove from the roasting tray and strain the cooking liquid into a saucepan and add the BBQ sauce then reduce by 2/3rds.

Once reduced, baste the ribs with the reduction and cook in a 180oC oven. Every 20 minutes baste the ribs with more of the reduction. Keep basting until the ribs are a deep brown (3-5 times) and the baste has caramelised.

Coleslaw

To make the coleslaw mix all ingredients together and season with salt and lemon juice.

Remove the ribs from the oven and serve with coleslaw on a big wooden board.

© Michael Weldon 2012.