Watermelon Beer Food

WATERMELON BEER

Steps:

• Gather the ingredients.
• In a mixing glass, muddle the watermelon to extract the juice.
• Transfer the watermelon to a fine mesh strainer. Press down and strain out the fruit pieces and any seeds. You'll need 6 ounces of watermelon juice.
• Pour the vanilla syrup into a frosty glass , then fill with the watermelon juice.
• Top with the beer. Serve and enjoy.

WATERMELON BEER BABY BACK RIBS IN THE INSTANT POT

Steps:

• Pat ribs dry with paper towels. If not already done, remove the thin membrane attached to the underside of the ribs by sliding tip of a knife under the membrane, lifting, and loosening until it breaks. Use a paper towel to grab it and pull it off.
• In a small bowl, mix together brown sugar, cayenne, smoked paprika, garlic powder, and pepper.
• Season the ribs all over and then drizzle honey onto both sides of the rack.
• Put steaming rack in the Instant Pot and place rack of ribs on it, wrapping them around the pot. If you're doubling this recipe, I recommend cutting racks into thirds and placing them on steaming rack.
• Pour watermelon beer (or any other type of beer) into the Instant Pot.
• Close lid and vent and press manual button to set to 22 minutes. Let pressure release naturally for 6 minutes, before quick releasing it the rest of the way.
• Carefully remove ribs from Instant Pot, using tongs and/or a spatula and place meat-side-up on foil-lined baking sheet.
• Brush ribs with Watermelon BBQ Sauce (or BBQ sauce of choice) and place in oven under broiler for about 5 minutes.

WATERMELON BEER

Steps:

• Set a fine-mesh strainer over a bowl; set aside.
• Place the watermelon in a blender and blend until liquified, about 1 minute. Pour through the strainer into the bowl and scrape a rubber spatula against the inside surface of the strainer to push the juice through until only pulp remains. Discard the pulp and set the strainer back over the bowl. (You should have about 3 cups of juice).
• Add the sugar to the juice and stir until dissolved, about 2 minutes. Refrigerate until chilled, about 1 1/2 hours or until ready to use.
• When ready to serve, add the maraschino liqueur and beer and stir gently to combine.

WATERMELON SHANDY

Steps:

• For the watermelon ice cubes: In a blender, puree the watermelon with the Simple Syrup and lime juice. Pour into a silicone ice cube tray and freeze about 8 hours.
• For the shandy: When the ice cubes are ready, cut a slight slice off the bottom of the watermelon so it sits upright. Carefully cut across the top quarter of the watermelon, leaving three-quarters left. Scoop out the watermelon with an ice cream scoop, reserving the insides for another use (or use to make the watermelon ice cubes). Cut a V-shaped notch in one side of the watermelon.
• Put 4 watermelon ice cubes in the hollowed-out melon. Pour in the lemonade until it fills it about three-quarters full. Quickly immerse the beer bottle into the lemonade, leaning it in the notch and making sure the opening of the bottle hits the watermelon floor.
• Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Keep covered in the refrigerator up to 1 month.