Beer Barbecue Sauce
Recipe by Caitlin King
Sweet, savory, tangy and ever-so-easy, our beer barbecue sauce goes with everything grillable and is open to experimentation: Pour in a porter when you’re cooking beef, an amber ale for chicken, and something fruity when you’re working with pork.
- 1 tablespoon olive oil
- 1/3 cup chopped onion
- 2 tablespoons garlic
- 2 tablespoons Worcestershire sauce
- 2 cups ketchup
- 2 tablespoons honey Dijon mustard
- 1 tablespoon molasses
- 1 tablespoon brown sugar
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1/3 teaspoon hot sauce, or to taste
- 1 cup beer
In a saucepot over medium-high heat, add the oil, onion and garlic; cook until the onions begin to soften, about 4 minutes. Add the Worcestershire sauce, ketchup, honey Dijon, molasses, brown sugar, salt, pepper and hot sauce; bring to a boil, then simmer, uncovered, for 30 minutes, stirring occasionally. Remove the sauce from heat and add the beer, . For a smoother sauce, strain out the onions or pulse in a blender.
Master the beer barbecue sauce
Slather a seriously savory (and seriously easy) brew-based barbecue sauce on beef, chicken or pork. Use our basic recipe below, and change the beer according to what you grill.
You’re grilling: beef Pour in: a porter
A malty beer with a dose of roast makes a thick, rich sauce that stands up to burly beef flavor; a smooth porter laden with chocolate or smoke can muscle its way through all that meat. Heat lovers: Add a teaspoon of chopped chilies or a few dashes of extra hot sauce; a porter base will be thick and sweet enough to handle it.
You’re grilling: chicken Pour in: an amber ale
Chicken’s moist white meat opens up nicely to the gentle malt flavors of a well-balanced amber; the beer’s caramel notes and pop of citrusy hops are strong enough to counter the smoke and spice that develop on the grill—think sweet meets savory.
You’re grilling: pork Pour in: a fruit ale
No matter the cut, pork’s a juicy, tender blank canvas. A sweet apricot ale or berry lambic pumps up barbecue sauce’s sweetness; the pork’s earthiness keeps the sugar in check. Fruit acids make them natural meat tenderizers; consider adding chopped fresh or glazed apricots or raspberries into the mix for extra fruit flavor.
Published July/August 2012