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)
1 Rack pork ribs
Sapporo Teriyaki Sauce
1 12 oz bottle Sapporo beer
1 cup soy sauce
1 cup sugar
1 cup brown sugar
1 1Ž2 Tsp sea salt
1/2 Tsp Pepper
1 1/2 Tsp garlic powder
1/8 cup Smoked paprika
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
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
- 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!