San Miguel Super Dry paired with Smoky Honey Sriracha Ribs

San Miguel Super Dry paired with Smoky Honey Sriracha Ribs

One of the best things about trying out beer and food pairings is that you discover something new about those that are already familiar.  I am in my second leg in my beer and food pairings adventure brought about by my experience from the Ultimate Taste Test 2015.

If you haven’t read the first one, it was San Miguel Premium All Malt Beer Paired with Mussels and Fries.

Today it’s all gonna be about San Miguel Super Dry. I think it’s one of the most popular beer because I’ve seen friends and my husband drink it more often.

Looking at it a little closer I found out that San Miguel Super Dry Beer has a “crisper” flavor than, say, San Miguel Premium All Malt or Cerveza Negra. You can probably attribute it to the hops that is used to make it. San Miguel Super Dry Beer is brewed using European Hallertau Hops that have always been used in producing German lagers. Hallertau Hops are considered “noble hops” with very fine aroma qualities.

San Miguel Super Dry paired with Smoky Honey Sriracha Ribs

I’ve always been intimidated with beers, specially those that are aromatic and bitter. San Miguel Super Dry Beer possesses that distinct dry bitterness and aroma.

Well, guess what? That dry bitterness and aroma is what made it perfect to be paired with this Smoky Sriracha Ribs.

These ribs are fall off the bone tender and juicy. To make it flavorful, it was smothered with a dry rub of different spices and a sweet spicy barbecue sauce was brushed over it. Then it was roasted in the oven for two and a half hours! The waiting is unbelievably long but believe me when I say that it is worth every waiting second when you get your hands on these ribs followed by a sip of super cold San Miguel Super Dry Beer.

San Miguel Super Dry paired with Smoky Honey Sriracha Ribs

The flavors weren’t overpowering each other. That crisp, dry, bitterness and aroma is unbelievably perfect with tender, juicy pork ribs that has been infused with the sweetness of honey, combination of the different spices, and that zesty kick of sriracha. You can even add rice or turn it into a sandwich to make it a meal.

Now who’s up for a bottle?

For more information about San Miguel Premium All-Malt, visit the website: or like the Facebook page


Smoky Sriracha Ribs

  • Author: Peachy Adarne


  • Baby Back Ribs (around 1.5kg)

Dry Rub

  • 1 1/2 tsp Spanish Paprika
  • 1/2 cup packed brown sugar
  • 1 tbsp pepper
  • 1 tbsp Salt
  • 1 tsp garlic powder
  • 1/2 tsp cayenne pepper


  • 1 cup BBQ Sauce (I used Hunt’s BBQ Sauce)
  • 1 tbsp Liquid Smoke
  • 3 tbsp Sriracha
  • 1 tbsp Honey


  1. Preheat oven to 325ºF (160ºC). Cover your pan with aluminum foil.
  2. Remove excess fat from ribs. Peel the silver skin (that’s the film like skin) off the back of the ribs – lift with a sharp knife and grab with a paper towel to remove.
  3. Prepare dry rub by combining the following ingredients in a bowl: salt, pepper, brown sugar, paprika, garlic powder, and cayenne pepper.
  4. Coat the baby back ribs with dry rub and place bone side down in your pan.
  5. Cover with foil to prevent it from burning.
  6. Roast Ribs in the oven for 2.5 hours depending on the thickness.
  7. Combine BBQ sauce, sriracha, honey and liquid smoke in a bowl, mix well.
  8. Brush all sides of ribs. Return in the oven without the foil cover and cook for 15 more minute or until bubbly.
  9. Serve with San Miguel Super Dry

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96 Responses

  1. Those sound fantastic. I love sriracha, so I am a fan of pretty much anything made with it. NOM.

  2. These sound amazing, and they almost make me said I’m not eating meat anymore! Mmmmm, I’m a fan of Sriracha. And those beers sound fabulous-I will take one of those now, if you don’t mind. 😉

  3. I can only imagine how good those ribs are! I am a huge fan of ribs and it’s always so nice to have it paired with the perfect beverage. It makes the dining experience a lot better. This is a classic combination! I got so hungry reading this post, lol.

  4. Your ribs are making me look for ribs, too, tonight at 10:28pm. But seriously, I am not even aware that just like the white and red wine, beer and food are best enjoyed when one discovered the perfect pairing. I thought all beers taste the same leaving you with the same effect. Now I’m really craving for those ribs paired with a glass of iced cold San Miguel Super dry beer.

  5. This sounds like a delicious pairing of beer and food. I will have to try the Smoky Sriracha Ribs recipe on the weekend. I am sure they will be a big hit.

  6. Oh boy those look amazing. I’d get major brownie points if I served that up for dinner.

  7. I think these sriracha ribs look absolutely delicious! The photos make this whole meal look to die for. I am so excited to try this recipe out.

  8. I’m not very particular with the taste of Super Dry as I am used to Light or Strong Ice (when it was still available in the market). If I wanted stronger beer, I’d go for Red Horse. That’s for local beers.

    The ribs look yummy though. I might have to try that some time.

  9. Omg if these ribs aren’t the definition of food porn then I don’t know what is!!! So yummy!

  10. My goodness, those ribs looks absolutely delicious that I want some right away. Though we don’t drink beer I can see this could be one of those best recipe for beer lovers.

  11. Those ribs look so flavorful and tender! Yum! I never tried beer pairings with food like this, usually I just think of “pulutan” like chicharon bulaklak, hehe!

  12. Awww, the ribs look delicious! So juicy looking. Unfortunately, since I’m preggy now I can’t pair it with beer. Haha!

  13. Looks savoury. Now, there is another way to use beer aside from nilasing na hipon and battered fish (infish and chips!)

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Hi, Peachy here!

I'm a foodie mommy living in the Philippines. I'm a mom to two daughters named PURPLE SKYE and PERIWINKLE MOONE and wife to a loving husband I fondly call peanutbutter♥. I am a foodie by heart, a coffee lover and a froyo and yogurt junkie. Learn more →






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