Prep 10 mins
Cook 15 mins
Give the other barbecue sauce(s) in your fridge to your neighbours - you won't need or want them any more.
- 1 very large onion, finely chopped
- 3 cloves garlic, finely chopped
- 1⁄2 cup butter
- 3 tablespoons apple cider vinegar
- 1 cup bottled water
- 1 1⁄3 cups bottled chili sauce
- 2 tablespoons brown sugar
- 1 teaspoon cayenne pepper
- 3 tablespoons reduced-sodium Worcestershire sauce
- 1⁄2 tablespoon mustard
- 1⁄2 lemon, juice of
- 1 can beer (chef's choice)
- black pepper, to taste
- In a saucepan, sauté the onion and garlic in the butter.
- When the onions are transparent, add everything else.
- Bring to a boil and then simmer for about 15 minutes OR until you can't stand the amazing aroma!
- Store refrigerated.
Wooo-Weee!! This is some tasty sauce. I followed the recipe to the letter and it's great as is - but should come with a warning before you take that first taste: the blend of flavors hits every single taste bud in your mouth! It's a real flavor explosion - and I haven't even tried grilling with it yet! Some of you may want to thicken this sauce (or reduce it a bit) - that's a matter of opinion. From me: 5 stars!!
CHEF'S NOTE: I just made another batch of this sauce and, after reading Kelly's comments, I simmered it a little longer until it was reduced to about 4 cups. Then I pureed about 2 cups' worth in a food processor, so the flavor is just a tad stronger and the texture is a little smoother. Thanks for the suggestion, Kelly.
I have been invited to a big cookout next weekend, and I'm going to take about a half gallon of this sauce with me - I can't imagine any meat that this would NOT be good on. I used malt vinegar, Newcastle Brown Ale, and lots of fresh black pepper. I will share this recipe with a bunch of cookout freaks in my office.