Stout BBQ Sauce
This is a great Barbecue | BBQ sauce recipe, that falls in the tomato-based realm of BBQ style sauce recipes. I use the flavors from a Stout Beer (American Imperial Stout, American Stout, English Oatmeal Stout, English Stout, English Sweet / Milk Stout, Foreign / Export Stout, Irish Dry Stout, Russian Imperial Stout) to add a roasty | chocolate | coffee | espresso element to help add balance to the acid of the tomatoes while enhancing the flavor of the dried chilies. This Stout BBQ Sauce recipe blends the beer styles attributes, making it wonderful as a side sauce to serve alongside, or used as a basting sauce for the last 30 minutes of cooking, allowing the BBQ sauce to caramelize onto the protein being smoked.
Making this Stout Beer Barbecue Sauce recipe from scratch is so much better than a store-bought sauce. Most of the store brand sauces are packed full of sugars, starches, and cheaper ingredients. This recipe uses molasses to sweeten the sauce, bringing not just the flavor of the molasses, but the added nutrients from this sugar by-product, rich in vitamins and minerals and mimics some of the flavors found in a stout beer. By making your own BBQ sauce, you can control the quality of the ingredients, adjust the flavors to your liking, enhance the final meal, and will impress your guests.
This sauce is perfect on my Smoked Beef Brisket with Chocolate Ancho Rub, but can be used for a dip for my Beer Brined Chicken Wings (when made with a smoked porter or stout), mixed with pulled pork or chicken to make a sandwich or mixed with White Miso Malt Vinegar Mayonnaise to make a sauce | condiment for a sandwich. A nice counterpoint to this BBQ sauce would be an IPA Mustard Sauce for BBQ.
Try brushing this Stout BBQ Sauce on sliced eggplant or jackfruit, then smoke or oven roast in a 400°F | 204°C oven for 30 minutes. This will create a great vegan or vegetarian version of BBQ for all your quests to enjoy together!
Please share your thoughts on this sauce, how you used it, how cooking with beer | beer cuisine added another flavor element to it!
Cheers and Eat Beer!
| Servings | Prep Time |
| 4 cups | 5 minute |
| Cook Time |
| 30 minute |
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This homemade Stout BBQ Sauce goes great with the Smoked Beef Brisket with Chocolate Ancho Rub.
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- 2 tablespoon olive oil
- 1 each yellow onion peeled and minced
- 1 teaspoon Kosher Salt
- 2 tablespoon Chocolate Ancho Rub recipe here
- 1/4 cup molasses Black Strap if available
- 12 ounce stout beer see Cooking Beer Suggestions below
- 1/4 cup malt vinegar
- 15 ounce tomato sauce, preferable organic canned
- 1 shot espresso
- In a medium-sized pan add olive oil, minced onion and salt.
- Cook over medium heat, stirring occasionally until the onions are caramelized.
- Add the Chocolate Ancho Rub and stir for about 30 seconds, to toast the spices.
- Add the molasses and stir another 15 seconds.
- Deglazing with the stout beer; stir well, helping lift off any of the fond on the bottom of the pan.
- Add malt vinegar and tomato sauce, keeping the heat to medium, stirring while cooking for about 25 minutes.
- The sauce should be thick, dark brown, but not burnt. Add the shot of espresso and transfer the sauce to the pitcher of a blender and puree for about 1 minute or until smooth. Transfer the sauce to a pint-size jar and keep refrigerated. Alternatively, the Stout BBQ Sauce can be canned and stored for later use or given away as gifts.
- Use with the Smoked Beef Brisket with Chocolate Ancho Rub.
Cooking Beer Suggestions:
Stouts vary widely from beer to beer. For example, an Oatmeal Stout gives a nice creaminess, where the Dry Stout has a lighter body. A Milk Stout with its un-fermentable lactose will leave a residual feel in your mouth. Cooking with these beers will yield different results. I would recommend Anderson Valley’s Oatmeal Stout, Bison’s Chocolate Stout, Young’s Double Chocolate Stout, or Samuel Smiths Imperial Stout. Guinness could work too if you don’t have a homebrewed Stout one on hand.
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