Beer and Ribs

Ok, I promised more information about Kraft’s Bull’s Eye Barbecue Sauce with Guinness in my last post, and here it is. We took your basic pork ribs, cooked them over a combination of charcoal and hard wood coal (since I like the taste of the hard wood but find it difficult to control for longer cooking times), and the result you can see in the picture above. It was, quite frankly, the best ribs I’ve ever made. That, unfortunately, had little to do with the sauce.

As per the instructions on the bottle, I added the sauce towards the end of the cooking time. It’s a relatively mild sauce, with only a little bit of spice to it, but you can clearly taste the Guinness. I’m not sure where the “draught” comes in, but in any case it was not a bad sauce if you like things on the mild side (as my children do). Given my choice, I’d have slathered on the Gates hot barbecue sauce, but that’s just me.

image is mine