Beer-n-Garlic Barbeque Sauce
Updated: Jul 16
A garlic-infused barbeque sauce that gives a perfect level of heat to ribs, burgers or wings!
TIME: 10 minutes prep, 45 minutes total YIELD: 2½ cups RECOMMENDED VARIETY: Montana Giant
1 tablespoon extra virgin olive oil
⅓ cup onion, chopped
6–8 cloves garlic, finely chopped or minced
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
½ teaspoon hot sauce, or to taste
1 cup dark beer
In a saucepot over medium-high heat, add oil, onion and garlic; cook until onions begin to soften, about 4 minutes.
Add 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 sauce from heat, add beer.
Using an immersion blender, pulse until smooth, or pulse in a blender until smooth.
Refrigerate in a lidded glass jar until ready for use on the grill, as a condiment, or as a dipping sauce. Keeps for up to 60 days.