Impress your friends at your next backyard barbecue with a beer-based DIY sauce. Adding beer when cooking will intensify the flavors and the high temperatures when cooking will eliminate the alcohol content making it perfect for the whole family.
Rickard’s Red Barbecue Sauce
- Preparation – 15 minutes
- Cooking – 90 minutes
- Portions – 5 cups
- 1 tbsp 15ml butter
- 2 medium onions (coarsely chopped)
- 2 medium bell peppers (coarsely chopped)
- 20 cloves garlic (coarsely chopped)
- 1 ¼ cups 315ml apple cider vinegar
- 8 oz 228g fresh ginger, peeled, coarsely chopped
- 1 cup 250ml mild-flavored molasses or honey
- 1 cup 228g packed brown sugar
- 1 X 6 oz (176ml can tomato paste)
- 1 ½ cup hot pepper sauce
- 1 bottle (341 ml Rickard’s Red (lager))
- Salt and black pepper
- Cayenne pepper (optional)
Melt butter in a large heavy-duty saucepan over medium high heat just until brown, stirring constantly for about 1 minute.
Add onions, peppers and garlic. Saute until very brown, about 15 minutes.
Stir in vinegar and ginger. Bring to broil.
Add molasses, brown sugar, tomato paste and hot pepper sauce. Bring to boil.
Add beer. Simmer until sauce thickens slightly, stirring occasionally, about 1 hour. Season to taste.
The sauce will store in a refrigerated airtight container for up to three months. Serve with wings, ribs, steak or chicken.
Additional beer infused- and beer pairing recipes can be found online at Rickards.ca.