Red Ale Barbecue Sauce

There is a reason there are so many types, brands and approaches to barbecue sauce. Each area of our nation has its favorite style of sauce. The difference from the Carolina’s to Kansas to Texas is huge; some have more vinegar, others more tomato, still others have more heat. This recipe shoots to be somewhere in the middle with a touch of everything, yet it lets the beer “shine” as the dominant flavor in the sauce.

Makes: 16 ounces of sauce

 

Adapted from BeerAdvocate Magazine: Cuisine à la Bière | May 2008 | Issue #16

 

Bear-Republic-Logo-200

Bear Republic Brewing Co.
Red Ale Barbecue Sauce
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Red Ale Barbecue Sauce: A solid BBQ sauce made with Red Ale.
Servings Prep Time
1 pint 10 minute
Cook Time
50 minute
Servings Prep Time
1 pint 10 minute
Cook Time
50 minute
Bear Republic Brewing Co.
Red Ale Barbecue Sauce
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Red Ale Barbecue Sauce: A solid BBQ sauce made with Red Ale.
Servings Prep Time
1 pint 10 minute
Cook Time
50 minute
Servings Prep Time
1 pint 10 minute
Cook Time
50 minute
Ingredients
Servings: pint
Units:
Instructions
  • In a medium-size sauce pan, over medium low heat, add oil. Once warm, add the onions and let them caramelize slowly for 15 – 20 minutes, stirring occasionally at first, then more frequently toward the end so they do not burn. Add the tomatoes and cook for another 4 to 5 minutes to reduce the liquid. Add the beer mustard, Bear Republic Red Rocket Ale, malt vinegar and DME and cook over medium-low heat until reduced to about 16 ounces (about 30 minutes). Add the contents of the pot to a blender and purée until smooth.
  • If you’re using the sauce right away, transfer it to a clean jar and let cool before sealing; the sauce will keep refrigerated for two weeks. Or, if you want to make this as a gift or stock the pantry, transfer the sauce to a clean jar, cover with a lid and place in a water bath of boiling water, submerging 3/4 of the jar. Cook for 20 minutes, remove the jar from the water bath and then tightly twist it closed. As the sauce cools, the jar should seal itself and make a popping sound. If the jar does not seal, store in the refrigerator.
  • This sauce can be used with pork, beef or chicken, or as an ingredient where barbecue sauce is suggested.
Sean Paxton

Leave a Reply Text

Your email address will not be published. Required fields are marked *