This dish is packed with bold flavors of garlic, spice, and vinegar and balanced out by the rich, creamy grits. The hint of rosemary pairs nicely with the piney hop aromas of Sierra Nevada Pale Ale. This dish is so bold it needs a smooth beer like Pale Ale to cleanse your palate between bites.
Instead of ketchup. Better than barbecue sauce. To give a boost to marinara. For dipping French fries or tots. To dress up a fried egg sandwich. As a glaze for tofu or grilled portobello mushrooms. To dunk tortilla chips. To make the BEST tempeh sloppy joes. As you can see, this umami-loaded Bomb Sauce goes with everything. If you’re a vegetarian or vegan, be sure to read the label on your Worcestershire sauce to make sure it doesn’t contain anchovies.
For flavorful ribs from the slow cooker, we cut the St. Louis-style ribs in half crosswise, coated each half liberally in a spice rub (a mix of paprika, brown sugar, salt, pepper, onion powder, and granulated garlic), arranged them on end (exposed rib side down) around the rim of the cooking insert, and let them slowly cook until tender. To get that signature shiny, sticky finish, we made an easy barbecue sauce that we brushed onto to the ribs before broiling them.