3 recipes using St. Louis beer

Though we’re generally card-carrying members of the empty-plate-and-glass club, let’s just pretend for a second. Say you had a barbecue and a friend brought over a growler of a great locally brewed craft beer. And let’s say, for argument’s sake, that you didn’t finish it (rain; has to be rain). What’s left over may be a little flat, but don’t go pouring it down the drain just yet. There’s plenty of life left in that beer.

1. SCHLAFLY PALE ALE SPARERIBS
Whisk together ²∕³ cup hoisin sauce, ½ cup Schlafly Pale Ale* (or other ale), ¹∕³ cup soy sauce, 5 minced garlic cloves, 1 tablespoon freshly minced ginger, 2 tablespoons honey, 1 tablespoon Chinese Five Spice and 1 teaspoon crushed red pepper. Pour into a large resealable bag, with a 2-pound slab of St. Louis-style ribs (cut into individual ribs), and seal. Marinate in the fridge overnight. Place a rack in a large roasting pan. Pour 2 cups Schlafly Pale Ale into bottom of the pan. Arrange ribs on rack, bone-side down. Pour marinade into a small saucepan. Bring to a boil for 1 minute, then remove from heat. Bake ribs in 300-degree oven for 30 minutes. Baste with marinade, turn ribs over. Bake another 3 minutes and repeat with remaining marinade. Add more beer to the pan if it gets low. Raise heat to 450 degrees and bake until ribs brown, about 25 minutes. Remove from oven, remove rack and ribs, and let ribs rest. Heat pan drippings over medium-high heat until thickened, 3 to 5 minutes. Pour reduction over ribs or use as a sauce. Top ribs with ½ cup chopped cilantro.
* Available in growlers at The Schlafly Tap Room and Schlafly Bottleworks, schlafly.com

2. MUSSELS WITH URBAN CHESTNUT SCHNICKELFRITZ
In a large skillet, melt 2 tablespoons unsalted butter over medium heat. Saute 2 medium thinly sliced shallots and 2 thinly sliced garlic cloves until fragrant. Add 3 to 4 thyme sprigs, 1 bay leaf, 1∕8 teaspoon crushed red pepper, 1 tablespoon Dijon mustard and 2 cups Urban Chestnut Schnickelfritz* (or other lager/wheat beer). Bring to a boil. Add 2 pounds scrubbed and de-bearded mussels, and cover. Cook 3 to 4 minutes over medium-high heat. Shake skillet and cook until mussels open, about 2 minutes. Discard unopened mussels. Add ½ cup freshly chopped parsley, 1 tablespoon lemon zest, salt and pepper. Serve with crusty bread.
* Available in growlers at Urban Chestnut Brewing Co., urbanchestnut.com

3. SQUARE ONE MAPLE STOUT ICE CREAM
Place 1 cup whole milk, 1 cup heavy cream, ¼ cup granulated sugar, ¼ cup maple syrup (Increase to ½ cup if not using Maple Stout beer.) and a pinch of salt in a saucepan. Simmer over medium heat. In a medium bowl, whisk 4 large egg yolks. Slowly pour 1 cup of cream mixture into yolks, whisking constantly to temper the eggs. Pour tempered egg mixture back into saucepan, whisking constantly. Place pan over medium heat and stir constantly until mixture coats the back of a spoon. Place 7 ounces semisweet chocolate chips in a medium heatproof bowl. Pour hot custard mixture through a fine mesh strainer into the chocolate, and whisk until chocolate melts. Stir in 1 cup Square One Maple Stout* (or other stout/porter), cover and chill in the freezer overnight. Add to ice cream maker and follow manufacturer’s instructions.
* Available at Square One Brewery and Distillery, squareonebrewery.com