Barrel-Aged Stout BBQ SauceBy Brewers Association
- Recipe TypeSide Dish
- Prep Time20 minutes
- Yield2 cups
Perfect BBQ Sauce for your summer-time grilling. This tasty sauce has some unique ingredients like Chocolate Ancho rub, molasses, brewed espresso and of course barrel-aged stout or a dark ale. Tell us what beer you made your sauce with.
- 1 large yellow onion, chopped 1 tablespoon sea salt 2 tablespoons Chocolate Ancho Rub 1/4 cup blackstrap molasses 12 ounces barrel-aged stout or dark ale 1/4 cup malt or cider vinegar 1 can (15 ounces) tomato sauce, preferrably organic 1 ounce brewed espresso
- Place olive oil, onion, and salt in medium saucepan over medium heat. Cook stirring occasionally, until onions are caramelized. Add Chocolate Ancho Rub and molasses, stir 30 seconds, then add beer to deglaze pan, whisking well.
- Add vinegar and tomato sauce, stir and reduce heat to medium-low. Simmer, stirring occasionally, until sauce is reduced and thickened.
- When sauce is brown and thick, add espresso and remove from heat. When cooled to lukewarm, transfer sauce to a blender, cover with lid, and hold lid in place with a folded tea towel. Puree on HIGH until smooth, about 1 minute. Use with brisket, or keep refrigerated in a resealable glass or nonreactive container.
Lucy Saunders edits the website beercook.com, and thinks of beer as food. She is the author of the Brewers Publications cookbook, THE BEST OF AMERICAN BEER & FOOD.