Impress your friends at your next backyard barbecue with a beer-based DIY sauce. Adding beer when cooking will intensify the flavours and the high temperatures when cooking will eliminate the alcohol content making it perfect for the whole family.
- 1 tbsp (15ml) butter
- 2 medium onions, coarsely chopped
- 2 medium bell peppers, coarsely chopped
- 20 cloves garlic, coarsely chopped
- 1 ¼ cups (315ml) apple cider vinegar
- 8 oz (228g) fresh ginger, peeled, coarsely chopped
- 1 cup (250ml) mild-flavoured molasses or honey
- 1 cup (228g) packed brown sugar
- 1 X 6 oz (176ml) can tomato paste
- 1 ½ cup hot pepper sauce
- 1 bottle (341 ml) Rickard's Red
- Salt and black pepper
- Cayenne pepper, optional
- Melt butter in a large heavy-duty saucepan over medium high heat just until brown, stirring constantly for about 1 minute.
- Add onions, peppers and garlic. Saute until very brown, about 15 minutes.
- Stir in vinegar and ginger. Bring to broil.
- Add molasses, brown sugar, tomato paste and hot pepper sauce. Bring to boil.
- Add beer. Simmer until sauce thickens slightly, stirring occasionally, about 1 hour. Season to taste.
The sauce will store in a refrigerated airtight container for up to three months. Serve with wings, ribs, steak or chicken. Additional beer infused- and beer pairing recipes can be found online at Rickards.ca.