Sweet Chili Sauce a la Sarah
-½ Cup Rice Vinegar
-½ + 2 Tbsp Sugar
-¼ Water
-3 Tbsp Fish Sauce
-3 Gloves Minced Garlic
-1 Tbsp Spicy Chili Paste
-1 ½ Tbsp Corn Starch
Mix all of the ingredients but the water and corn starch. Bring to a boil for 5 minutes then add the water & corn starch. Reduce heat and allow it to thicken.
BBQ Ribs
-1 Rack of Pork Ribs (Baby Backs or St. Louis Cut)
-1/2 Cup Brown Sugar
-6 Tablespoons of Chili Power
-1 Tablespoon of Paprika
-3 Teaspoons of Garlic Powder, Salt, & Pepper
-Your Favorite BBQ Sauce
The evening before you are to cook mix together the spices and rub into the meat. Wrap in aluminum foil and place in the refrigerator. The next morning place on the grill for 3 hours and keep a temperature of 300 degrees. If you have to cook them in the oven, keep in the foil and bake at the same temperature then take off the foil in the last 30 minutes. Baste on sauce while cooking. Enjoy!
Beer Can Chicken
-1 Can of Beer
-1 Whole Chicken
-2/3 Cup of Salt
-Pepper
-Garlic Cloves
-Spice Rub from Above
-Fresh Rosemary Sprigs
-Water to Cover the Chicken
Dissolve the salt into the water and add the pepper and several garlic cloves. Allow 3-12 hours for it to brine in the water solution. Take out of the water and pat dry. Sprinkle the spice rub onto the chicken. Place the rosemary in the open beer car. Place everything on the stand. Heat the grill and place in the chicken. Allow chicken 3.5 hours to cook and maintain a temperature of 300-350 degrees.
