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1 lb. ripe Brie or Camembert

½ lb. unsalted butter

1/3 bottle of Gordon Biersch Hefeweizen

3 tsp. mild paprika

dash of cayenne

salt and pepper

1 small onion finely chopped

Place everything but the onion in a cuisinart and let it rip until it is well blended but still showing signs of coarseness. Add the finely chopped onions and mix well by hand. Serve on German Sourdough rye (Bauernbrot) or German whole grain bread (Vollkornbrot).

Place ribs in a large pot. Cover with 50/50 mixture of Gordon Biersch Märzen and water. Bring to a boil. Let the ribs simmer for 30 minutes. Turn off heat and let ribs cool to warm temperature.

¼ cup oil

1 large onion

1/4 cup chopped garlic

1 qt. of your favorite BBQ sauce Cattleman’s is preferred.

¼ cup molasses

¼ cup pureed canned chipotle chilis

1 bottle Gordon Biersch Märzen

Saute onions and garlic in oil until translucent. Deglaze the pan with the bottle Gordon Biersch Märzen. Add the remaining ingredients. Simmer for 1 hour.

Marinate the blanched Ribs in the BBQ sauce for a couple of hours. Grill over high flame until the sauce has caramelized on the outside of the ribs. Dip in the BBQ sauce a couple of time while grilling. Total grilling time approx 5 minutes per side.

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