09/25/13

Pumpkin Beer Cinnamon Rolls

Growing up, I can’t remember eating anything Pumpkin. Not even Pumpkin Pie at Thanksgiving. I usually skip dessert or head straight for the Apple or Pecan Pie. There was never any room to try anything new.

A couple of years ago, I tried a Pumpkin beer and really enjoyed it. From there I’ve tried pie and even pumpkin soup. I’m definitely a fan. I’m not on the Pumpkin Spice Latte bandwagon, though. Actually, I’m not really a fan of Starbucks. I’m still a coffee newbie, and I’m cheap.

These Cinnamon Rolls have everything you love about Pumpkin Lattes but in Cinnamon Roll form.

Dogfish Pumpkin Beer Cinnamon Rolls

I used Dogfish Head Pumkin Ale for this recipe. This is a Brown Ale brewed with Pumpkin, Brown Sugar, and Spices. Dogfish Head releases this beer around September 1st, but their website says it’s usually gone by Thanksgiving.

Dogfish Head Punkin Ale Cinnamon Rolls

I’ve made homemade Cinnamon Rolls a few times. Normally, I prep everything the night before and place them in the refrigerator overnight. The next morning, I just place them in the oven and breakfast is ready.

It’s great if you have guest staying the night and do not want to dirty up your kitchen or spend all morning cooking.

Dogfish Head Pumpkin Ale Cinnamon Rolls 2

In the glaze, I added Beer and Coffee. And don’t worry, there is about 1/2 a beer in this whole recipe. You’re not going to get drunk at breakfast! Cavities… Maybe!

Dogfish Head Pumpkin Ale Cinnamon Rolls

Now, I’m off to pack! We’re going to GA tomorrow when I get off work. We’ll get to my parents around midnight. That way we will have all day Friday-Sunday to spend with family.

I can’t wait! :)

Pumpkin Beer and Cinnamon Rolls

Serves 9-15 Rolls
Website Adapted from Sally's Baking Addiction

Ingredients

  • DOUGH
  • 2 3/4 cups All Purpose Flour
  • 3 tablespoons Sugar
  • 1 teaspoon Salt
  • 1 packet Yeast
  • 3/4 cups Pumpkin Beer
  • 2 1/2 tablespoons Butter (Room Temp)
  • 1 large Egg
  • FILLING
  • 3 tablespoons Butter (Room Temp)
  • 1-2 tablespoon Ground Cinnamon
  • 1/4 cup Sugar
  • 1/2 cup Toasted Nuts
  • PUMPKIN COFFEE GLAZE
  • 1 cup Powdered Sugar
  • 1 tablespoon Pumpkin Beer
  • 1 tablespoon Strong Coffee

Directions

Combined 2 Cups Flour, Sugar, Salt, and Yeast in an electric mixture.

Heat Beer and Butter in the microwave until Butter is Melted and Beer is warm.

Add Beer mixture to Flour. Stir to combine. Add Egg and start adding additional Flour until mixture pulls away from the bowl and forms a ball.

Remove dough from bowl and place on a floured surface. Knead dough 3-4 times and place in a bowl to rest for 10 minutes.
While dough is resting, combined Butter, Cinnamon, and Sugar.

Roll dough to 14x8 inch rectangle {Mine was more of a circle, but it worked out}. Spread Butter mixture onto dough. Sprinkle toasted nuts evenly over dough.

Starting on the long side, roll dough up tightly.
Cut into even sizes. Add to greased round baking dish. Cover with a towel and place in a warm area and allow to rise for 30-60 minutes.
Preheat oven to 375 degrees. Bake for 25-30 minutes {time may vary depending on size of rolls.}
While dough is baking, combined the Powdered Sugar, Pumpkin Beer, and Coffee. When Cinnamon rolls are done, drizzle sugar mixture over the top and serve.
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09/21/13

‘Mean Green’ Beer Battered Green Beans

I’m on a diet!

Beer Battered Green Beans

Can’t you tell?!

I’ve been really good lately. I’m eating smaller portions and making healthier choices.

When I got off from work, Huck and I went to the grocery store to buy food for dinner and my blog post. Today, the Bulldogs are playing the North Texas Mean Green. I wanted to make a recipe using a Texas beer. Unfortunately, I could not find any Texas beer {not even Shiner Bock!}

We were walking around, and I was about to cancel the whole plan, when we walked pass a pack of frozen fried green beans. Mean Green… Green Beans… Got it! Not exactly healthy, but everything in moderation, right?

Beer Battered Green Beans with a Mean Green Ranch dipping sauce. Perfect for my Bulldog theme. Since I couldn’t find a Texas Beer, I decided to stick with a local beer. Monk In The Trunk, by Inlet Brewing, is our local beer. It’s actually brewed in South Carolina, but shipped here for distribution. It’s called Contract Brewing. A brewer gives a brewery their recipe and they brew that beer for them. Inlet Brewery doesn’t have a location in South Florida, but you can purchase their beer at the grocery store and most bars.

Beer Batter Green Beans 2

I made a Ranch Wasabi sauce to dip the Green Beans in. That’s what gave this dish the mean part. I love Wasabi because it only burns for a few seconds, but those few seconds are rough.

IMG_5585

Huck jumped in to get some pics, too.

In other news, the Barley Dolls newsletter went out this week. Something so simple took so much time! I’m hoping next months will be a lot easier.

Our next meet up is Tuesday at TBC. We even made the line up for Hop Week…

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I was really excited to see our name posted on the Hop Week board. It’s only our second month and we’re already a big deal ;)

Now, I’m off to watch Football and clean. This is my last full day at home for 2 weeks. Tomorrow, we’re going to the Miami vs Atlanta game and next weekend we’ll be in Georgia.

Beer Battered Green Beans with Wasabi Ranch

Serves 4-6

Ingredients

  • Oil
  • 1/2 cup Flour
  • 1/2 cup Panko
  • 1 tablespoon Spicy Blend (I used a mix of Pepper, Garlic Powder, Onion Powder, Pepper Powder, and Salt)
  • 1 cup Beer
  • 1lb Green Beans
  • 1/4 cup Ranch Dressing
  • 2 teaspoons Wasabi (Optional depending on Spice preference)

Directions

Heat oil in a fryer or large skillet to 350-375 degrees. {I used a large skillet and added 1 inch of Oil}
Combined Flour, Panko, Spices, and Beer in a large bowl. Add Green Beans to batter and fully coat each Green Bean with the Beer Batter. Remove from batter and carefully drop into oil. Cook the Green Beans in small batches not to overcrowd the pan.
Cook for 1-2 minutes or until golden brown. Using tongs, flip Beans if needed to brown on both sides. Removed from oil and let drain on paper towels. Sprinkle with salt if desired.
In a small bowl, whisk together Ranch and Wasabi.
ENJOY!
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09/7/13

Buffalo Chicken Dip and College Gameday

Are you ready for some Football? I’m actually ready for everything but the Georgia Game! I think I’ll skip the South Carolina vs. USA game and watch the Old Dominion’s instead. I’m sure that game will be less depressing. Well actually, I have no idea who they are, so I can’t say that for sure!

I actually just read on ESPN UGA is the favorite today. Hopefully they’re right!

Weather UGA wins or not, I have some yummy snacks planned for the day.

Beer Cheese Buffalo Chicken Dip

Number 1 has to be my Beer Cheese Buffalo Chicken Dip!

Thomas Creek Red Ale with Buffalo Chicken Dip 1

This recipe came together with the help of Thomas Creek River Falls Red Ale. We actually met the brewer, from Thomas Creek, early this year at the Post-Jupiter Beer Fest party.

I actually just noticed Thomas Creek is in South Carolina and we are playing the Game Cocks. I’ll have to see if I can make a recipe with a beer from each state UGA plays this season. It’s hard to get some beers here is South Florida, but I’ll see what I can do. Stay tuned.

I’m currently watching College Gameday and for the second weekend in a row, ESPN has made me teary eyed. Last week it was the story behind Alabama’s quarterback, AJ McCarron, ‘Just Trust’ bracelet. This week it was Devon Walker’s story. Now, they are talking about how UGA has lost the last 3 years to the Game Cocks, and I’m about to cry again.

Speaking of crying, Oopie go sick on Huck recliner yesterday, and it smells horrible! I tried cleaning it but it still smells. On top of stinky chairs, I have a lot going on right now with my job, the Barley Dolls, the blog, and The Drunken Soap Company and not enough time for any of them. I’m not committing myself 100% to any of my projects. I haven’t promoted the soap company like I need to, and my blog views are way down. I was overwhelmed and needed some quite time to think. I grabbed my beach chair and headed to the beach.

2013-09-06 18.56.03

It was nice to think with a view like this. The Barley Dolls are doing great and luckily do not require much time. I enjoy my new job and LOVE having a steady paycheck. The problem is the blog and the soap company. I had a nice routine before I started my jobs. Now, I just need to find a good balance. I don’t know what I’m going to do with the soap company, yet. I thought about putting it on the back burner for awhile until I can commit more time to it. I can’t do everything and that’s OK. It’s better to do one thing well than half ass three different projects.

Well, this post got a little deep. I’m off to get ready! Big day planned. Now, we have to find Huck a new chair.

Oh and does anyone want a Dog? His super cute!

IMAG5217

And worthless!

Beer Cheese Buffalo Chicken Dip

Ingredients

  • 1 1/2 cup Chicken (Shredded)
  • 6oz Cream Cheese
  • 1/4 cup Buffalo Wing Sauce
  • 1 cup Cheddar Cheese
  • 1/4 cup Beer (IPA or Red Ale)
  • Extra Cheese for top (If desired)

Directions

Preheat oven to 450 degrees.
Mix all ingredients together and add to a baking dish. Top with extra cheese if desired.
Bake for 12-15 minutes or until bubbly.
Serve hot with Chips, Carrots, Celery, ect.
ENJOY!
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08/27/13

Happy Birthday Mommy!

Today is my Mommy’s Birthday.

My plan was to sneak home and surprise her, but she decided to go out of town… Oh and flights were SUPER expensive because of Labor Day.

So, I will not be able to see her. This recipe is as close to her as I can get. I get a little sad around holidays and birthdays. I miss seeing them whenever I want.

Chocolate Pecan Pie with Brown Ale

Making food that reminds me of home always makes me feel a little better. My mom makes the best Pecan Pie. Thanksgiving hasn’t been the same without her Pecan Pie. Sunday, I was just planning on making regular pecan pie to ship home to her. I started looking through the pantry and realized I have a bunch of chocolate and decided Chocolate Pecan Pie would be the perfect birthday treat!

Chocolate Pecan Pie (2)

I used my Mommy’s recipe for the Pecan Pie, minus the Corn Syrup, and just added the Beer and Chocolate. They turned out great, even without Corn Syrup.

I substituted Brown Sugar for the Corn Syrup. I don’t know if that is an acceptable substitute but it worked.

They tasted like mini brownies.

Happy Birthday Mommy!

I hope you have a great day. I know these pies are not the same as a hug, but it’s as close as I can get.

IMG_4979#2_Original

Chocolate Pecan Pie with Brown Ale

Serves 30 Mini Pies or 1 Large Pie

Ingredients

  • 1/3 cup Brown Sugar
  • 1/4 cup Sugar
  • 1/2 teaspoon Vanilla Extract
  • 1 tablespoon Butter (Melted)
  • 1 large Egg
  • 1/4 cup Beer (Stout, Porter, or Brown Ale)
  • 1/8 cup Unsweetened Cocoa Powder
  • 1/2 cup Pecans (Toasted and Chopped)
  • 30 Mini Phyllo Dough Shells
  • 1/3 cup Semi Sweet Chocolate Chips
  • 2 tablespoons Beer (Stout, Porter, or Brown Ale)

Directions

Preheat over to 350 degrees.
Combined Sugar, Vanilla, Butter, Egg, Beer, Cocoa Powder, and Pecan in a bowl.
Add Mini Phyllo Shells to a lined baking sheet and add filling to each. {I had a little filling leftover}
Bake for 12-14 minutes or until shells are toasted and filling looks set. Remove from oven and allow to cool.
While Pies are cooling, Melt Chocolate in the microwave {10 second increments}. Once Chocolate is fully melted, add the Beer. Stir and drizzle over Pies and ENJOY!
Large Pie: Add filling to precooked pie shell. Cooking time will be longer.
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08/19/13

Banana Nut Bars with Brown Butter Glaze And Brown Ale

I went a little Banana Bread crazy yesterday. I made Banana Bread 3 ways while testing a recipe and they all turned out amazing. Of course!

Banana Nut Bread with Brown Butter Glaze with Brown Ale

I made loaf bread, squares, and muffins. Each had a same base recipe with a little something different in each recipe. This was hands down my favorite. I think it was the Brown Butter Glaze that made these such a winner.

After baking all day, I delivered yummy goodness to some friends to get the yummy goodness out of my house! I haven’t been to the gym much lately, so I didn’t trust myself with fresh baked goods.

Lazy Magnolia Southern Pecan Banana Nut Bread

I used Lazy Magnolia’s Southern Pecan Brown Ale in this recipe for the bread and glaze.

Banana Nut Bread with Brown Butter Glaze with Brown Ale 1

One quick story before I call it a night. I shipped my Mommy and Sister some Drunken Soap. My Dad picked it up from the post office today and was really excited when he opened the box and found “Fudge”! He almost took a bite, too. I guess I need a warning label… Do not eat me!

I haven’t seen my Daddy in over 5 months or any of my other family, but my Mom! I miss their faces! They needs to plan a trip to see me… Hint Hint!!

Banana Nut Bread and Brown Butter Glaze with Brown Ale

Serves 2 Loaf Pans or 1 Loaf Pan and 1 Brown Pan or Muffin
Website Adapted From Betty Crocker Banana Bread recipe

Ingredients

  • 1 1/4 cup Sugar
  • 1/4 cup Butter
  • 1/4 cup Plain Greek Yogurt
  • 2 large Eggs
  • 2 large Bananas (Ripe and Mashed)
  • 1/2 cup Brown Ale Beer (or Milk)
  • 1 teaspoon Vanilla
  • 2 1/2 cups All-Purpose Flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon Salt
  • 1 cup Pecans (Chopped)
  • 2 tablespoons Butter
  • 1/2 cup Powdered Sugar
  • 1 tablespoon Brown Ale Beer (Or Milk)

Directions

Preheat oven to 350 degrees.
Combined Sugar, Butter, Eggs, Banana, Beer, and Vanilla in a large bowl.
Mix Flour, Baking Soda, and Salt in a bowl.
Add 1/2 of the dry ingredients into wet ingredients and combined. Add the rest of the dry ingredients and combine. Add nuts and stir. {Do not over mix batter.}
Spray pan with cooking spray and add batter.
Bake until cooked through and toothpick comes out clean when inserted into center.
Loaf Pan: 50-60 Minutes
Brownie Pan: 20-25 Minutes
Muffin Pan 20-25 Minutes
While Bread is baking, heat a pan over medium heat. Add Butter to pan and cook until Butter turns a light brown color {remove from heat and do not walk away. It WILL BURN!} Add Butter to bowl and mix in Powdered Sugar and Beer. Drizzle over Bread.

ENJOY!!!
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08/5/13

Baked Beer Batter Blooming Onion

That was a mouth full. I’m not a fan of Outback Steakhouse, but I LOVE their Blooming Onion. I mean come on… Deep Fried Onion! What’s not to love?

Baked Blooming Onion Beer Batter Text

{Please excuse the burnt tips… They added texture!}

This recipe was inspired by an Outback commercial. I was determined to make one without all the fat. Though nothing baked is every as good as the fried version, this is really close. I love tender sweet onions. I’ll usually find me picking the onions out of the fajitas before I even tough the shrimp or chicken.

Baked Blooming Onion Beer Batter

My food photography skills suck are not developed enough to get a good picture of the texture. All my overhead pictures came out blurry. Sorry. I really did try. Either way, it was good and you should try it.

I’m not a fan of frying so I’m always experimenting with ways to “fake” fry stuff in the oven. The Panko really helped to get that crunch I love about the original Blooming Onion.

I also made a simple dip to go along side. I haven’t had a Blooming Onion in.. years maybe, but I remember it being served with a spicy mayo sauce. The commercial helped me remember that, too. My dip is made with Plain Greek Yogurt instead of Mayo. Less calories and fat! This blooming onion is almost healthy… Not really, but close.

So what did you learn today? Yep, I’m a genius.

My advise, if you’re going to make this, trim the tops more than I did. After I made this, I Googled how to properly cut a Blooming Onion. This video was helpful and seems WAY easier.

Oh, and I do not have a recipe for the dip. It has Greek Yogurt, Hot Sauce, and Ketchup in it but I didn’t measure anything. It was kind of a last minute addition.

In other news…

I spent all afternoon, yesterday, on the phone trying to fix my blog. This weekend one was my recipe was featured on some popular Facebook page, and I received WAY more views than I normally would. This whole weekend was big for LF&B. Lots of people checked out my recipe for the Margarita Cake and the post about Huck. It only makes since that my site would start acting up.

Hopefully, everything is back to normal now. Fingers crossed. One day, I can pay someone to do this stuff for me… One day!

I’ll leave you with a collage of our weekend, not spent in the hospital…

PicMonkey Collage

Watching Huck lick the cheese dip bowl was the highlight of my week. He was so excited to eat.

Baked Beer Batter Blooming Onion

Ingredients

  • 1 large Vidalia Onion
  • 1 cup Flour
  • 1/2 cup Beer of Choice
  • 1 teaspoon Paprika
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 teaspoon Ground Pepper Powder (Optional)
  • 3/4 cups Panko
  • 2 large Eggs
  • Cooking Spray

Directions

Preheat oven to 400 degrees. Cut onion into blooming shape. {See video link in post}
Combined Flour, Beer, and Seasonings into a large bowl.
Whisk eggs together in a large bowl. Add Onion and fully coat in egg.
Dip Onion in Beer Batter to fully coat. Make sure batter gets into all opens.
Lay Battered Onion on a plate and sprinkle with Panko. Open up the different layers of the Onion to fully coat.
Spray a foil lined baking sheet with Cooking Spray and place Onion in the center. Using more foil, create a tent over the onion, and place in the oven {I didn't have any foil to do this with but I highly recommend so your tips do not burn too}
Cook Onion for 15 minutes, remove foil and continue cooking for 10-15 minutes or until onion is tender and outside is crispy.

Remove from oven and enjoy!
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07/31/13

Shrimp Fajitas with Lettuce Wraps

Shrimp Fajitas with Lettuce Wraps text

I’ve told you guys the story before. I can’t eat the same thing all the time. I get SO bored with food. I feel like I should be more adventurous. I should be trying more exotic foods. I should be traveling around the world right now eating everything. But then I go to the grocery store and buy the same old thing.

I haven’t found any hole in the wall, authentic, restaurants since I’ve been in South Florida {I’m start to think we do not have any}, and most of my recipes are “safe”. It’s in part because I’m lazy and part because Huck is fine eating the same, normal, food. Tacos are on our list of dinners every week.

I watched No Reservations, on the Travel Channel, for a little while yesterday. Never a good idea, by the way! I spend the whole episode wishing I was Anthony Bourdain. I want to see the world like he does. He doesn’t go to the touristy places. He has dinner with real people in their homes. He helps/watches Grandma make a traditional dinner, that her Grandmother taught her, in her own kitchen. I hate that show!

I have a list a mile long of stuff I want to do: business ideas, blog ideas, recipes to make, places I want to see, food I want to try, but it’s so easy to push them off: I’ll do it next week, I’ll do it next year, I’ll travel when I’m older, I’ll travel when I have more money, I’ll wait until I have more money to start this project.

I’m not saying I’m not happy with my life. I’ve accomplished some of my goals and traveled to some pretty awesome places in my 28 years here. But I have more things I want to do, places I want to see, and food I want to eat.

Life is so short. I don’t want to wake up 20 years from now, still pushing off the stuff I wanted to do when I was 28.

pinterest.com

(Source)

Over the last couple weeks, I’ve really been thinking about how short life really is. I need to stop being lazy. I need to push myself to accomplish my goals. Even if they suck or I fail, I’ll never now unless I try.

No more excuses! No more being lazy! I only get one life, and it’s up to me to make the best of it, because in the end, the only person I have to blame, is myself.

Now I’m going to share a non-adventurous recipe with you!

I don’t usually plan what my blog post will be about. I know what recipe I’m doing, but not what I’ll talk about. I started typing this post and that’s what I was left with. Again, I’m not complaining about my life. I have a great husband, and I’ve done lots of great things. I just need to stop making excuses for the other stuff in my life I want to do.

And this recipe is really good, even if it’s not authentic and didn’t come from Grandma’s kitchen.

Shrimp Fajitas with Lettuce Wraps

I really liked using the Lettuce instead of tortillas. I didn’t plan to take pictures of this meal as I was making it. I just wanted to test the recipe, and it just so happen to taste great and the sun was still shining. Not bad for last minute :)

Challenge for Next Week

I challenge you to do one thing you’ve wanted to do but keep pushing off. It can be something small or big.

Shrimp Fajitas with Lettuce Wraps

Ingredients

  • 1lb Shrimp (Peeled and Deveined)
  • 2 teaspoons Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 teaspoon Red Pepper Powder (Optional)
  • 1/4-1/2 teaspoon Cumin
  • 1/3 cup Wheat Beer (Optional)
  • 1 medium Lime- Juiced
  • Cooking Spray
  • 1 small Red Onion (Sliced)
  • 1 large Bell Pepper (Sliced)
  • Favorite Taco Toppings (Lettuce, Tomatos, Onion, Salsa, Cheese, Sour Cream/Greek Yogurt, ect.)

Directions

Combined Seasonings and Beer. Add Shrimp and marinate in the refrigerator for 20 minutes.
Preheat large skillet over medium heat and spray with Cooking Spray. Add Onions and Peppers and saute until tender. Remove from pan.
Increase heat to Medium High. Remove Shrimp from mixture and shake off extra liquid. Add to pan and sear on both sides. Add Pepper and Onions back to pan to reheat.
Serve with favorite Taco Toppings.
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07/26/13

90 Minute Hoisin And Beer Glazed Ribs

Finger Lickin’ Good

At the first Food Truck Invasion, I tried a Hoisin Glazed Duck Taco. Ever since that bite, I’ve wanted to make something with Hoisin for the blog. I’ve never cooked with Hoisin, so I thought it would be a fun challenge.

Huck bought a small rack of Pork Ribs the other day, and I figured Hoisin Glazed Ribs would be perfect. And of course, beer would be part of the recipe.

Hoisin Beer BBQ Sauce Ribs 8

I love messy ribs from the comfort of my own home. You will not see me ordering a slab of ribs at a restaurant. Mainly because I usually end up with it all over my face, hand, and shirt. The Hoisin and Beer Glaze was gooey and stuck to my fingers. They were sweet with a little kick at the end. Everything, I think good ribs should be.

I originally planned to use a Porter or Stout for this but our local Craft Beer Store wasn’t open yet. We have lots of 90 Minute IPAs on hand, so I decided to go for it. Huck and I both agreed the IPA worked great. I still want to make this with a dark beer to see what the flavor difference would be.

It’s funny I called this recipe the 90 Minute Hoisin and Beer Glazed Ribs because it took about 90 minutes to prep, cook, and photograph everything. I popped the ribs back in the oven after pictures to warm back up. I served these with Roasted Rosemary Potatoes and Green Beans.

Props

I made Huck go with me to the Thrift Store to find props for my blog. He loved it… HA! I, on the other hand, did have a great time and found a few pieces that will come in handy.

I’ve been using large plates for my pictures which can be a challenge. I found a couple of small plates and bowls, a serving bowl, and two cut glasses. I got all of these for less than $7! Money well spent if you ask me.

The snifter didn’t make it long, though. I broke it after bleaching everything in the sink {You don’t know where this stuff has been!!} Luckily, it was only $0.49 and they had a few more. I thought it would be good for food pics, so I’m not filling up a full glass of beer ever photo session. They also had mini mugs and pilsner glasses. I’m going to make a trip back soon. I know Huck is really excited.

Honestly, walking around the Thrift Store is not his thing, but I’m sure he would do it again, in a heart beat, if it meant he had lunch like this every day.

This weekend, we have another Beer Competition in Downtown Abacoa. I’m going to try and enter the Pomegranate Wheat again. This time, I’m wrapping it in bubble wrap before dropping it off.

Wish us luck! You can keep up with my Instagram to see if we win ;)

I hope everyone has a great weekend!

90 Minute Hoisin And Beer Glazed Ribs

Serves 4 Servings Ribs: 1/2 Cup Hoisin and Beer Glaze
Prep time 10 minutes
Cook time 1 hour
Total time 1 hour, 10 minutes

Ingredients

  • 1 Pack Pork Ribs
  • 2 tablespoons BBQ Dry Rub of Choice
  • 1 cup Beef Broth (Optional)
  • 1/3 cup Hoisin Sauce
  • 1/3 cup Beer (IPA, Stout, Porter, or Brown Ale)
  • 2 cloves Garlic (Fine Chop)
  • Crushed Red Pepper (To Taste)
  • 1 Pack Pork Ribs
  • 2 tablespoons BBQ Dry Rub of Choice
  • 1 cup Beef Broth (Optional)
  • 1/3 cup Hoisin Sauce
  • 1/3 cup Beer (IPA, Stout, Porter, or Brown Ale)
  • 2 cloves Garlic (Fine Chop)
  • Crushed Red Pepper (To Taste)

Directions

Season Ribs with Rib Rub of choice and add to a large pot. Add Beef Stock then add Water until the ribs are fully covered.
Season Ribs with Rib Rub of choice and add to a large pot. Add Beef Stock then add Water until the ribs are fully covered.
Simmer Ribs over low heat for 30-45 minutes or until tender. (I test the meat by trying to pull a piece off with my tongs. When it easily pulls away, they're done)
Simmer Ribs over low heat for 30-45 minutes or until tender. (I test the meat by trying to pull a piece off with my tongs. When it easily pulls away, they're done)
While the ribs are simmer, combined the Hoisin, Beer, Garlic, and Crushed Red Pepper in a small pot. Heat over low heat for 20-30 minutes or until it becomes a thick glaze.

Preheat the oven to 400 degrees.
While the ribs are simmer, combined the Hoisin, Beer, Garlic, and Crushed Red Pepper in a small pot. Heat over low heat for 20-30 minutes or until it becomes a thick glaze.

Preheat the oven to 400 degrees.
Once the ribs are done, dip each individual rib in the Hoisin Beer Glaze to fully coat, and add to a baking sheet lined with foil or parchment paper.
Once the ribs are done, dip each individual rib in the Hoisin Beer Glaze to fully coat, and add to a baking sheet lined with foil or parchment paper.
Place the ribs in oven for 15-20 minutes or until desired crispiness. Check on the ribs often to insure they do not burn.
Place the ribs in oven for 15-20 minutes or until desired crispiness. Check on the ribs often to insure they do not burn.
Remove from oven and drizzle with additional sauce if desired.

Enjoy!
Remove from oven and drizzle with additional sauce if desired.

Enjoy!
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