• Colleen Brennan

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


INGREDIENTS

  • 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


INSTRUCTIONS

  1. In a saucepot over medium-high heat, add oil, onion and garlic; cook until onions begin to soften, about 4 minutes.

  2. Add Worcestershire sauce, ketchup, honey Dijon, molasses, brown sugar, salt, pepper and hot sauce.

  3. Bring to a boil, then simmer, uncovered, for 30 minutes, stirring occasionally.

  4. Remove sauce from heat, add beer.

  5. Using an immersion blender, pulse until smooth, or pulse in a blender until smooth.

  6. 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.


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