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Beer Brined Pork and Pineapple Skewers with Apricot Chili Glaze

Print Recipe
Servings 10 to 12 skewers

Ingredients
  

  • 1 ½ cups hot water
  • 2 tsp kosher salt
  • 1 tbs brown sugar
  • 12 ounces chilled pale ale
  • ¼ cup low sodium soy sauce
  • 1.5 lbs boneless country style pork ribs* cut into bite sized cubes
  • 2 cups pineapple cubed
  • 1 cup 11 wt oz apricot preserves
  • 1 tbs Sriracha chili sauce
  • ¼ cup pale ale or IPA beer

Instructions
 

  • In a large bowl combine the hot water, salt and sugar, stir until dissolved. Add the beer and soy sauce, stir to combine, allow to cool to room temperate.
  • Skewer the pork and the pineapple, alternating between the two. Add to a baking pan, pour the brine over the skewers, cover and chill for 1 to 6 hours.
  • In a small bowl combine the apricot, chili sauce, and ¼ cup beer, stir until well combined.
  • Preheat the grill to medium high.
  • Remove the skewers from brine, pat dry. Brush with glaze.
  • Add skewers to the grill, turn and brush with glaze every one to two minutes. Grill until pork is cooked through, about 8 to 10 minutes.

Notes

*If you can’t find country style pork ribs, lean towards a fattier cut of pork. Leaner cuts, like the loin and the chops, are much more likely to be dry and flavorless.