To get the summer barbecue preparations in high gear, Heineken Light teamed up with meat master Pat LaFrieda to create some succulent recipes. The tasty treats were showcased at a recent event held at The Pennsy’s outdoor patio space in New York City. LaFrieda developed a special marinade for recipes that include baby back pork ribs, chicken, honey glaze, and BBQ sauce—all made with Heineken Light.

Make the most of summer with Heineken Light and the perfect pairing barbecue dishes below.

HEINEKEN LIGHT BRAISED BABY BACK PORK RIBS

“This fun recipe serves four and allows you to experience the full range of cooking with Heineken Light. The taste of malty hops and fruity yeast balance well with the fatty, flavorful pork. The aroma of new leather, honey and summer flowers perk up this special edition barbeque sauce that packs a spicy punch,” says LaFrieda

BABY BACK PORK RIBS

• 2 full racks baby back pork ribs

• 3 oz. salt

• 2 oz. brown sugar

• 2 oz. ground fresh coffee

• 1 oz. Aleppo pepper

• 2 bottles 12 oz. Heineken Light

PAT LAFRIEDA’S BBQ SAUCE

• 8 oz. ketchup

• 1 oz. ground mustard

• 6 oz. brown sugar

• 1 oz. smoked paprika

• 2 oz. molasses

• 1 oz. garlic powder

• 2 oz. salt

• 2 oz. pineapple juice

• 1 oz. worcestershire sauce

• 3 oz. cooking liquid from ribs

• 1 bottle 12 oz. Heineken Light

  

For the Ribs:
Turn the oven to 275 degrees and get a roasting pan with a rack. Mix the salt, sugar, coffee, and pepper together. Take the dry rub and cover the top and sides of both racks of ribs. Be sure you don’t miss a spot to ensure every bite tastes the same. Place ribs in roasting pan on the racks, and add the 2 bottles of Heineken Light. If you have a lid available, place it on the pan and put in the oven. If you don’t have a lid, use two layers of plastic wrap and then a layer of aluminum foil. This is a duel cooking method of slow roast and steam. The air-tight lid will allow the flavor of the Heineken Light to perfume the ribs as the dry rub slowly bakes in. Place the roasting pan in the oven and let cook for 4 hours. Remove from oven and let rest. Remove ribs from the pan and set aside until you are ready to grill. Strain the cooking liquid and save for the BBQ sauce.

For the BBQ Sauce:
In a pot, combine the molasses, brown sugar, mustard powder, smoked paprika, and salt. Turn the heat up and let all the ingredients melt together. Once the sugar has dissolved, add the saved rib cooking liquid plus pineapple juice and bring to a boil. Add the ketchup, worcestershire sauce and garlic powder and cook until you see small bubbles in the sauce. Make sure you continue to stir. Keep the bottle of Heineken Light in the fridge until final cooking.

To Finish:
Turn on the grill to medium heat. Get the BBQ sauce, cooked pork ribs, and ice cold bottle of Heineken Light. Place the ribs on the grill meaty top down. Let them start to warm up and develop a bit of a crust. Place the pot of BBQ sauce on the side of the grill so it slowly warms up. Add a few splashes of Heineken Light to the sauce and save the rest to drink while grilling. Flip over the ribs so the spice-rubbed side is up. Begin to glaze the ribs with the sauce and let it lacquer on. Repeat this process several times. Remove from the grill, let cool, serve and enjoy

HEINEKEN LIGHT MARINATED WHOLE CHICKEN

“The carbonation of Heineken Light – and Cascade Hops it’s brewed with – adds yeasty, floral notes to this uniquely grilled whole bird. The marinade is enhanced with additional aromatics of shallots, garlic, rosemary, and orange.” -Pat LaFrieda

CHICKEN MARINADE

• 1 whole chicken

• 2 oz. salt

• 1 oz. olive oil

• 4 shallots thinly sliced

• 5 cloves of garlic crushed

• 1 orange cut into thin slices

• 2 bottles 12 oz. Heineken Light

HONEY GLAZE

• 6 oz. raw honey

• 2 oz. Heineken Light

• 1 oz. ground black pepper

• 1 oz. ground coriander

• 1 oz. orange juice

For the Chicken:
Remove the spine and push the body apart so the bird is flat. To marinate the chicken, combine all but the salt and olive oil. Mix well, making sure the aromatics cover the entire bird and the beer covers the top. Let sit for 12 hours in the fridge. Remove the bird and all large pieces of marinade. Pat dry and put on a plate. Let sit in the fridge for up to 6 hours. This will help the skin dry out so it gets crispy when grilled.

For the Honey Glaze:
To bring the special edition Heineken Light Honey Glaze to life, mix all ingredients in a small pot and place on the edge of the grill to slowly warm it up.

To Finish:
Turn on the grill to medium heat. Take the chicken out of the fridge and rub the whole bird with olive oil and season with salt. Let the bird sit out and temper for a half hour before starting the cooking process. This will allow the internal temperature of the bird to warm up so you don’t have a cold, raw center.

Place the bird skin side down for 5 minutes, then lift and rotate the bird 45 degrees and let cook for another 5 minutes. Flip the bird over and move to an area of the grill with slightly lower heat. Begin to brush the skin with the flavored honey glaze. Continue this brushing process until the internal temperature reaches 145 degrees. Turn off the heat and cover the grill. Let the bird rest for 15 minutes. Remove from the grill, carve and serve.