Brown Ale Barbecue Sauce

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Greenblood
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Brown Ale Barbecue Sauce

#1 Post by Greenblood » Thu Oct 12, 2006 1:02 pm

Brown Ale Barbecue Sauce

Source: The Great American Beer Cookbook, Candy Schermerhorn, Brewers Publications.

This sauce came from a recipe for ribs. I think it was from Avery Brewing in Colorado, because it called for Ellie's Brown Ale. I used Pony Express. I would make this the day before I wanted to use it, so it would be a little thicker.

Makes 1 Quart

1/4 Cup butter, olive, or other vegetable oil
1 large onion, finely chopped
6 cloves garlic, minced and mashed with 1 teaspoon salt
1 cup pitted plums, fresh or canned, or whole cranberry sauce
12 ounces tomato sauce or crushed tomatoes in puree
12 ounces Ellie's Brown Ale
2 large or 4 small beef or chicken bouillon cubes
1/2 cup red wine vinegar
1 teaspoon bottled liquid smoke
1/2 cup dark brown sugar
1 teaspoon each ginger, cayenne, crushed coriander seed, black pepper, cumin seed,
and mustard seed

In a small skillet melt butter and saut? onion on medium-low until limp and translucent. Add garlic and continue to cook, stirring occasionally until onion is limp, set aside. In a blender or food processor, puree plums and tomato sauce until smooth. In a 3-quart pan heat beer to medium simmer and add bouillon cubes, stirring until dissolved. Add vinegar, liquid smoke, brown sugar, spices, saut?ed onion, and plum-tomato mixture. Bring to a slow simmer and cook, stirring frequently, until very thick, 45 min. to 1 hr.

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