BBQ Spicy Beer Ribs + Tofu ‘Rib’ Alternative

We marinaded the ribs overnight with a *homemade Sriracha

Marinade:

1 cup onion, grated

3/4 cup flat beer (we used Murphy’s Stout for its low carbonation)

3/4 cup Sriracha or (*plain tomato sauce, tomato paste, apple cider vinegar, garlic powder, onion powder, chili pepper, cayenne)

3 tbsp Dijon mustard

1 tbsp Worcestershire

2 cloves garlic, minced

2 tbsp fresh parsley, chopped

salt & pepper

Coleslaw:

green & purple cabbage

mayonnaise

chopped pickles

pickle juice

salt & pepper

Shandy = Beer + Lemonade (preferably carbonated)

Dessert: Murphy’s Stout Brownies

3 ½ oz (1 bar) 70% + dark chocolate

8 tbsp of butter

1 cup stout beer (we used Murphy’s, or recommend an espresso stout)

1/2 cup white sugar

1 cup brown sugar, loose, not packed

4 eggs

2 tsp vanilla extract

1/4 cup unsweetened cocoa powder

1 cup flour

1 tsp salt

1 cup semi-sweet chocolate chips

1 cup toasted walnuts (*optional)

– Preheat oven to 350 degrees

– Melt chocolate and butter together, set aside to cool slightly, stir in stout

– Beat eggs and sugar together, add vanilla extract

– Mix dry ingredients together (flour, cocoa powder & salt)

– In a large bowl, blend everything together till moist, then fold in chips and walnuts

– Baking time: 40-45 minutes

serve with fresh strawberries