This marinade if for those seeking a robust taste for their pork (roast, butt, ribs, etc.). Basting not only helps keep the meat moist during the cooking process, but also can add significant flavor to meats. Try this one and be sure to enjoy!
Combine the following in a non-reactive saucepan:
12 oz beer
1 cup ketchup
1/2 cup minced onions
2 Tbs crushed red peppers
2 Tbs brown sugar
2 garlic cloves - minced
2 tsp fresh ground black pepper
1 tsp salt
Add all the ingredients to a non-reactive saucepan and bring to a boil. The lemon should be cut in half, squeezed and added to the mix. Stir while bringing the marinade to a boil. Using a basting mop, baste the meat 30 minutes before placing on the grill. Baste repeatedly only after the meat has cooked 1/2 of the total cooking time. (i.e. if cooking ribs for 6 hours, begin basting every 20 minutes AFTER the first 3 hours. In other words, do not baste during the first 3 hours.). This recipe is great on ribs, pork, chicken and brisket. Have fun!