Stout BBQ Sauce
This homemade Stout BBQ Sauce goes great with the Smoked Beef Brisket with Chocolate Ancho Rub.
Servings Prep Time
4cups 5minute
Cook Time
30minute
Servings Prep Time
4cups 5minute
Cook Time
30minute
Ingredients
Instructions
  1. In a medium sized pan add olive oil, minced onion and salt.
  2. Cook over medium heat, stirring occasionally until the onions are caramelized.
  3. Add the Chocolate Ancho Rub and stir for about 30 seconds, to toast the spices.
  4. Add the molasses and stir another 15 seconds.
  5. Deglazing with the stout beer; stir well, helping lift off any of the fond on the bottom of the pan.
  6. Add malt vinegar and tomato sauce, keeping the heat to medium, stirring while cooking for about 25 minutes.
  7. 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 a later use or given away as gifts.
Recipe Notes

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 StoutBison’s Chocolate StoutYoung’s Double Chocolate Stout, or Samuel Smiths Imperial StoutGuinness could work too, if you don’t have a homebrewed Stout one on hand.

 

More Beer Barbecue | BBQ Sauce Recipes:

IPA Mustard Sauce for BBQ
Peach Lambic Barbecue Sauce
Bear Republic Brewing Co.
Red Ale Barbecue Sauce
Smoked Porter & Tomato Barbecue Sauce
Stout BBQ Sauce
Stout BBQ Sauce

Executive Chef: Sean Z. Paxton

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