Stout Beer Marinade

Name: Stout Beer Marinade
Yield: Makes about 2½ cups
Cuisine: American
Ingredients: 12 ounces stout or other dark beer such as a porter; 12 ounces stout or other dark beer such as a porter; 12 ounces stout or other dark beer such as a porter; 1 medium onion, sliced thin; 3 tablespoons vegetable oil; 3 tablespoons white or cider vinegar; 3 tablespoons white or cider vinegar; 2 tablespoons molasses; 2 tablespoons mustard, preferably brown, Dijon, or honey-Dijon; 2 tablespoons mustard, preferably brown, Dijon, or honey-Dijon; 2 tablespoons mustard, preferably brown, Dijon, or honey-Dijon; 2 tablespoons mustard, preferably brown, Dijon, or honey-Dijon; 2 teaspoons bruised caraway seeds (optional); 1 teaspoon kosher salt or coarse sea salt; 1 teaspoon kosher salt or coarse sea salt

Preparation info

Makes about
2½
cups

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

No barbecue is complete without beer, so you might as well give your food a swig, too. Stout adds a pleasantly yeasty, malty character to ribs and other pork, but if you want a less assertive taste, you can substitute a pale ale or other lighter beer. Just avoid “lite” beer, which is simply too lightweight.

Ingredients

12 ounces stout or other dark beer such as a porter
1 medium onion

Americas
United States
Garnish
Vegan

Method

Whisk the ingredients together in a medium-size bowl. This is best used the day you assemble it.