Beer BBQ Sauce
How to make beer barbecue sauce from scratch. Tips on most suitable beer styles and other key ingredients so you can customize the basic recipe to your taste.
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Servings: 2 cups
Calories: 67kcal
Ingredients
- 2 teaspoon cooking oil
- 1 medium onion diced
- 12 oz ale or lager with a solid malty backbone*
- ¼ cup brown sugar
- ¾ cup organic ketchup or tomato sauce
- 1 tablespoon apple cider vinegar
- 4 tablespoon honey
- 1 teaspoon cumin
- 2 teaspoon garlic powder
- 1 teaspoon black pepper
- coarse salt to taste***
Instructions
- Saute the diced onion in the 2 teaspoon of cooking oil in a saucepan (preferably a deeper one) over medium heat (about 4 mins).
- Once the onion bits soften deglaze with a splash or two of the beer, once the vigorous foaming subsides, add the rest of the beer. Simmer until reduced by half.
- Lower the heat to medium-low. Add the brown sugar, ketchup (or tomato sauce), apple cider vinegar, honey, cumin, garlic powder and black pepper and stir to mix well together. Simmer to reduce. Once the mixture has thickened to your liking, remove from the stove.
- Use an immersion blender to blend the beer barbecue sauce to a smooth consistency or transfer to a food processor (be careful - either allow it to cool down or if still hot, work in batches).
- Taste the finished sauce and season with salt as needed. Transfer to a container. The sauce will keep well refrigerated for up to 2 weeks.
Video
Notes
NOTE: For most of the ingredients listed you can use a close substitute. Consult the post for suggestions.
*Consult the relevant section within the post for specific beer style suggestions.
** Increase a bit if you are partial to stronger vinegary presence in BBQ sauce.
***We recommend that you make the beer BBQ sauce first, then taste and season it with salt as needed.
Nutrition
Serving: 1g | Calories: 67kcal | Carbohydrates: 13g | Protein: 1g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 142mg | Sugar: 10g
