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Sep 03, 2014

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Beer-BBQ Sauce

  • 2 tablespoons canola oil
  • 1/3 cup minced onion
  • 2 jalepeño chiles, finely minced
  • 3 cloves garlic, minced
  • 1 12-ounce bottle oatmeal or porter beer
  • 2/3 cup chili sauce
  • 1/2 cup molasses
  • 1/4 cup Dijon mustard
  • 3 tablespoons tomato paste
  • 2 tablespoons lemon juice
  • 1 tablespoons Worcestershire sauce
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

    In medium-sized saucepan over medium heat, warm oil. Add onions, chiles and garlic; cook, stirring frequently, about four to five minutes, until onion and chiles are tender but not browned.

    Stir in beer; mix well until foam dissolves. Add chili sauce, molasses, mustard, tomato paste, lemon juice, Worcestershire sauce, cumin, salt and pepper. Whisk well to combine all ingredients. Bring mixture to a boil; reduce heat to low and simmer 10 minutes, stirring several times, until thick.

    Let sauce cool completely. Pour into clean jar with tight-fitting lid. Use immediately, or store sauce in refrigerator for up to three weeks.

    Nutrition information per 1/4-cup serving: 110 calories, 3 grams fat; 0 grams saturated fat; 0 grams trans fat and 18 grams carbohydrate.

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