Red Ale Barbecue Sauce
Red Ale Barbecue Sauce: A solid BBQ sauce made with Red Ale.
| Servings | Prep Time |
| 1pint | 10minute |
| Cook Time |
| 50minute |
|
|
Ingredients
- 1/4cup oil, olive
- 1each onion, yellow, large,peeled and diced
- 12ounce tomatoes, fire roasted, canned, diced
- 1tablespoon Rauchbier Onion Mustard,recipe here or other beer mustard
- 12ounce Red Ale,such as Bear Republic Red Rocket Ale or other American Amber | Red Ale
- 2tablespoon vinegar, malt
- 2tablespoon Dry Malt Extract (DME)available at Beer Beer and More Beer
- salt, kosherto taste
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
