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

Red Ale Barbecue Sauce

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Red Ale Barbecue Sauce: A solid BBQ sauce made with Red Ale.

• CuisineAmerican, Beer Cuisine, Vegan, Vegetarian
• Cooking Beer StyleAmerican Amber | Red Ale
• SeasonalFall Seasonal, Spring Seasonal, Summer Seasonal, Winter Seasonal
• Food SectionBBQ Sauce
• BreweryBear Republic Brewing Co., Beer Advocate

Servings	Prep Time
1 pint	10 minute

Cook Time

50 minute

Servings Prep Time 1 pint 10 minute

Cook Time 50 minute

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. CuisineAmerican, Beer Cuisine, Vegan, Vegetarian Cooking Beer StyleAmerican Amber | Red Ale SeasonalFall Seasonal, Spring Seasonal, Summer Seasonal, Winter Seasonal Food SectionBBQ Sauce BreweryBear Republic Brewing Co., Beer Advocate Servings Prep Time 1 pint 10 minute Cook Time 50 minute Servings Prep Time 1 pint 10 minute Cook Time 50 minute

Ingredients

• 1/4 cup oil, olive
• 1 each onion, yellow, large, peeled and diced
• 12 ounce tomatoes, fire roasted, canned, diced
• 1 tablespoon Rauchbier Onion Mustard, recipe here or other beer mustard
• 12 ounce Red Ale, such as Bear Republic Red Rocket Ale or other American Amber | Red Ale
• 2 tablespoon vinegar, malt
• 2 tablespoon Dry Malt Extract (DME) available at Beer Beer and More Beer
• salt, kosher to taste

Servings: pint

Units:MetricUS Imperial

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.

Recipe Notes

Try this Recipe over:

• Porter Beer Brined Pork Shoulder
• Smoked Beef Brisket - Texas Style