Amy and Rob Cartwright created Independence Brewing Company in 2004. Amy began working in an Austin pub in 1996 to pay her way through college at University of Texas. What she didn’t know is that working at the pub would begin a lifelong passion to find the perfect IPA and an obsession with craft brewing.
While enjoying an American Pale Ale that her husband, Rob, had brewed she came up with the idea to create Independence Brewing Co. Now they can both put their passion to good use by creating an evolving lineup of classic favorites, seasonals and limited release brews.
Featured Beer: Native Texan
5.2% ABV, 36 IBU
A beer made with Texas in mind. Native Texan is a pilsner as German as the Hill Country, as bright as the Friday Night Lights, as clear as a West Texas night sky, as clean as a steel guitar, and smoother than a Texan drawl. Best served colder than Barton Springs.
Food Pairings: Brisket, fajitas, pho, kolaches, crawfish, frito pie, redfish, chicken fried steak, breakfast tacos, burgers, Texas chili, queso, barbecue
Brown Sugar Spice Rub Ribs
1 (2 to 3 pound) rack of baby back pork ribs
2 tablespoons brown sugar
1 tablespoon Chinese Five Spice
1 tablespoon garlic powder
1 tablespoon Italian seasoning
2 teaspoons smoked sweet paprika
1 teaspoon sea salt
2 tablespoons vegetable oil
Line a rimmed baking sheet with foil, leaving excess on the sides to fold up around the ribs. Spray the foil with nonstick cooking spray. Trim the back side of the ribs of excess fat and membrane. Place the ribs on top of the foil.
In a bowl stir together the brown sugar, Chinese Five Spice, garlic powder, Italian seasoning, paprika and salt. When combined, stir in the oil. Spread the mixture over the ribs and rub into the meat. Cover loosely with the foil and refrigerate for up to 3 hours or overnight.
When ready to cook, remove ribs from the refrigerator and bring to room temperature for 30 minutes. Preheat oven to 350 degrees. Place in the oven, still covered with foil. Cook for 1 hour. Remove from the oven and open the foil. Raise oven temperature to 425 degrees. Cook the ribs, uncovered, for an additional 20 to 30 minutes or until meat is tender and ribs are caramelized and charred.
Let cool for 15 minutes before cutting and serving.