Sapporo Beer is a favored ingredient in slow cooker recipes now that summer is here. The slow cooker temporarily eliminates the need to use your oven on a hot day and is great for braising meats including ribs, chicken, steak and even chili and on the non-meat side, a cold dish like Gazpacho.
Sapporo Teriyaki Sauced Pork Ribs by Richard Wachtel (grillingwithrich.com)
Ingredients:
1 Rack pork ribs
Sapporo Teriyaki Sauce
1 12 oz bottle Sapporo beer
1 cup soy sauce
1 cup sugar
Teriyaki Rub
1 cup brown sugar
1 1Ž2 Tsp sea salt
1/2 Tsp Pepper
1 1/2 Tsp garlic powder
1/8 cup Smoked paprika
Directions:
Sapporo Teriyaki Sauce- Mix all ingredients together in a saucepan. Bring to boil and reduce by half. Strain and cool.
Teriyaki Rub- Mix all the ingredients together in a little mixing bowl.
- Prepare your grill for indirect heat, and get your internal temperature to 250 degrees
- Strip the membrane of the pork ribs, and then coat the ribs with the Teriyaki Rub
- Place your ribs on your grill for 2 hours
- Remove your ribs and wrap the ribs in tin foil and then place back in the grill for another hour
- Boil the teriyaki sauce and then remove the ribs and coat the sauce on the ribs.
- Place the ribs back in your grill for another hour
- Remove the ribs when the internal temperature reaches 190.
- Serve hot
Raspberry ice cubes keep this shandy cool and never diluted for a 2-for-1 cocktail experience, as the ice melts so does the raspberry flavor adding a new layer to your cocktail’s flavor profile.
4 oz. fresh squeezed lemon juice
2 oz. simple syrup (3 for a sweeter cocktail)
Sapporo Premium Beer
Raspberry ice cubes*
Add raspberry ice cubes, lemon juice and simple syrup to pint glass or beer mug, top with Sapporo and gently stir with a bar spoon.
*Add 1 cup of water and 1 cup of fresh raspberries to a pot of water and bring to a boil. Once water begins to boil, turn heat to a simmer and let steep 15-20 minutes or until raspberries begin to lose their color. Strain the raspberries and fill ice cub tray with flavored water and freeze until solid.
Sapporo Chili Recipe
Ingredients:
Olive Oil (enough to coat the bottom of a large sauté pan)
¼ cup of Minced Garlic
1lb of ground turkey 85/15 (or other ground meat of your choosing. You can also combo other meats also like pulled chicken, ground beef, ground pork, etc.)
1/8 cup of granulated garlic
1/8 cup of granulated onion
1/8 cup of paprika
1/8 cup of ground cumin
A pinch of Italian seasoning
A pinch of ground coriander
A pinch of smoked sea salt
A pinch of ground pepper
2 16 oz cans of organic vegetarian chili (if you cannot find organic canned veggie chili, a nonorganic one is fine also.
*Note: if you prefer and have time, you can use dried beans
1 16 oz can of cannellini beans (rinse and drain)
½ of a 28oz. can of crushed tomatoes
1 6oz can of tomato paste
½ cup of homemade or jarred tomato sauce of your choosing
¼ cup of BBQ sauce (homemade or brand of your choosing)
¼ cup of Heinz ketchup
½ of a 12 oz bottle/ or ½ of a 16 oz can of Sapporo Premium
Instructions
- Cover bottom of large sauté pan with olive oil and add minced garlic
- Season ground meat with a pinches of granulated garlic, onion and chili powder and salt and pepper
- Brown ground meat in large pan with heat turned up about half way so to not burn meat and spice mixture
- Once meat is browned, transfer to slow cooker
- Add canned chili or soaked beans, rest of all spices, sauces, pastes, beer and stir in crock pot to blend all ingredients together
- Set cooker to low and timer to 8 hours. After 8 hours, cooker will switch to warm if you are not serving right away
- Make sure to stir every hour or so, so chili doesn’t stick and tomato based products don’t burn
- Feel free to top with chopped up cooked bacon, fried onions, shredded cheese, sour cream, scallions or anything you like
- Serve with tortilla chips and an ice cold Sapporo!
