Double Sauced Ribs

The sweet and sassy contrast of flavors in this recipe is mouthwatering.  These baby back ribs are baked in a sticky sweet apricot and honey beer glaze and then finished with a tangy mustard vinegar sauce.  You'll think you died and went to heaven.

I used Yuengling lager for the Apricot Honey Glaze and my Spicy Guinness Mustard in the mustard vinegar sauce.

Double Sauced Ribs
with Apricot & Honey Beer Glaze and Spicy Guinness Mustard Vinegar Sauce

2 Tablespoon Tony Chachere Creole Seasoning
6 Pounds Baby Back Ribs

Apricot & Honey Beer Glaze 
1 Bottle Lager Beer
1 Cup Apricot Preserves
3 Tablespoons Honey

In a small saucepan, combine ingredients.  Bring to a boil over medium-high heat.  Cook for 20 minutes or until sauce has thickened and reduced to 3/4 cup.


Spicy Guinness Mustard Vinegar Sauce
1 Cup Apple Cider Vinegar
1/2 Cup Spicy Guinness Mustard
1/4 Cup Onion Finely Minced
2 Cloves Garlic Pureed
1/2 Teaspoon Black Pepper
1 Tablespoon Worcestershire Sauce
1/2 Cup Brown Sugar
1 Teaspoon Hot Pepper Flakes
1/2 Teaspoon Salt
1/2 Teaspoon Tabasco Sauce

In a small saucepan, combine ingredients and simmer for 15 minutes, stirring occasionally.

For the ribs:

Preheat oven to 250° Fahrenheit.

Rub both sides of the ribs with the Tony Chachere Creole Seasoning.  Spread the Apricot & Honey Beer Glaze all over the ribs and bake on a large baking sheet for 2 hours. (You can also cook the ribs on a grill over indirect heat for the same amount of time. I find the oven is a more consistent heat source for low temperature cooking.)

Then grill the ribs over medium high heat for 15 minutes on each side or until done. The internal temperature should be 170° Fahrenheit at the thickest section of meat.

Remove the ribs from the grill and allow to rest for 5 - 10 minutes and then cut the ribs and top with the Spicy Guinness Mustard Vinegar Sauce before serving.

Enjoy!

Über Pils Sausage Kabobs

The ideal combination is summer, beer and grilling.  Now you can combine them all together into something perfect for the season tasty!

This is a super easy recipe perfect for grilling.  By planning a little in advance, you can turn regular everyday kabobs into something über delicious simply by marinating the meat in yummy beer.

Über Pils Sausage Kabobs

2 Lbs Sweet Italian Sausage

4 Potatoes

1 Red Pepper

2 Small Zucchini

12 Wooden Or Metal Skewers

Season-All Seasoned Salt

With a sharp knife, cut the sausages into thirds leaving the casing intact.  Place into a container with a lid or a zipper bag.

Sprinkle with seasoned salt and pour beer over the sausages.  Refrigerate for at least an hour but longer is better.

Soak wooden skewers in cold water for 30 minutes before cooking.

Peel the potatoes and cut into 1 to 1 1/2 chunks.  Add to a pot of salted water and parboil for 4 to 5 minutes.  You want them to be  somewhat tender but not too tender or they'll fall apart on the grill. 

Cut the red pepper and zucchini chunks.

Add all ingredients (zucchini, potato, pepper sausage, repeat) to the skewers. Leave a little space between the vegetables and the sausage so the meat cooks more evenly.

Grill the skewers over medium high heat for 15 to 20 minutes, turning every 5 minutes, until the meat is thoroughly cooked. Enjoy!

Cider / Beer Brined Pork Chops

These pork chops are flavorful and tender . . . easy to make and simply amazing!  

Cider / Beer Brined Pork Chops


6-8 Pork Loin Chops, Bone-In
2 1/2  Cups Apple Cider (Not Apple Juice)
1 Can Beer (Your Choice)
1/4 C. Kosher Salt
1 Tsp. Allspice Berries, Cracked But Not Crushed
1 Tsp. Whole Peppercorns, Cracked But Not Crushed
2 Tbsp. Olive Oil 
1 Tbsp. Honey
1 Tsp. Apple Cider Vinegar
1 Tsp. Ground Thyme
Pinch Of Salt And Fresh Ground Pepper 

Combine cider, beer, salt and sugar in a large container and stir until most of the salt is dissolved.   I use a large zip lock bag for marinating.

Add in the peppercorns, allspice and pork chops, making sure the brine covers the pork. 

Allow to marinate for at least an hour before grilling.




Make the glaze by combining the thyme with the oil, vinegar, and honey. Stir to combine.


You can use an indoor grill or an outdoor grill, just make sure that you have enough room to cook indirectly on the grill space over medium heat. 

Remove the pork chops from the brine.  Brush the grill with oil and sear each side of the chops for 2-3 minutes. 


Brush the chops with the glaze on one side, turn over onto indirect heat and cook. Glaze the other side, turn over and finish chops until meat is no longer pink.

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