Molassessbeer Marinade Recipes

TANGY MOLASSES AND BEER BARBECUE SAUCE

Steps:

• In a heavy sauce sauté onion and garlic in about 2 tablespoons oil until soft (about 3 minutes).
• Add in all remaining ingredients; mix to combine and bring to a boil, stirring occasionally.
• Reduce heat; simmer until the sauce thickens and is reduced to around 2 cups or a little more, stirring occasionally, season with salt if desired (this should take about 20 minutes).
• Cool completely, cover and refrigerate for a minimum of 6 hours.

BEER AND MOLASSES BARBECUE SAUCE

Steps:

• Mix all ingredients in heavy medium saucepan. Bring to boil over medium heat, stirring occasionally. Reduce heat; simmer until sauce thickens and is reduced to 2 cups, stirring frequently, about 15 minutes. Cool completely before using. (Can be made 1 week ahead. Cover and chill.)

MOLASSES MARINADE FOR BEEF

Steps:

• Combine the molasses, brown sugar, ketchup, lemon juice, oregano, garlic powder, onion powder, and onion in a bowl; stir to combine. Pour marinade over meat and allow to sit in the refrigerator overnight before cooking.

GINGER MOLASSES MARINADE FOR CHICKEN OR PORK (OR EVEN TOFU)

Steps:

• Mix all of the marinade ingredients together. Combine with selected meat and marinade for 2 to 24 hours. This is enough marinade for 1 to 1 1/2 pounds of meat.
• Remove meat from marinade, draining excess liquid.
• Cook as desired. Grilling (indoor or outdoor) or broiling suggested.

BEER-BRINED GRILLED PORK CHOPS

Steps:

• Combine 2 cups water, beer, 1/4 cup coarse salt, sugar, and molasses in large bowl. Stir until salt and sugar dissolve. Stir in ice. Place pork chops in large resealable plastic bag. Pour beer brine over pork chops; seal bag. Refrigerate 4 hours, turning bag occasionally.
• Prepare barbecue (medium-high heat). Remove pork chops from beer brine; pat dry. Mix garlic, pepper, 2 teaspoons salt, and sage in small bowl. Rub garlic mixture over both sides of pork chops. Grill pork chops until instant-read thermometer inserted into center of chops registers 145°F to 150°F, about 10 minutes per side, occasionally moving chops to cooler part of rack if burning. Transfer chops to platter; cover with foil, and let stand 5 minutes. Serve.

MOLASSES-MUSTARD GLAZE

Steps:

• Combine all ingredients in saucepan; bring to boil on medium-high heat, stirring frequently.
• Reduce heat to low; simmer 3 min., stirring occasionally.
• Use to brush onto chicken and ribs for the last few min. of the cooking time.