Honey Barbecue Sauce

Sue Lau's Note:

Try this on baby back ribs or grilled chicken. The beer in it gives a great flavor- reminds me of my dad's cooking. His favorite thing to Q was always pork steaks, but I think that was a St. Louis tradition. He always preferred shoulder blade steaks over sliced pork butt, but my mom differed with him on that opinion. I liked it either way.

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Yield: 2 cups

• 2⁄3; cup finely chopped onion
• 2 -3 cloves garlic , minced
• 2 tablespoons oil
• 1 ½ cups Heinz chili sauce
• 1 cup beer
• ½ cup honey
• ¼ cup Worcestershire sauce
• 2 tablespoons prepared yellow mustard
• ½-1 teaspoon cayenne pepper (only if you like it spicy hot) (optional)

Directions:

1. To make the sauce, cook onion and garlic in oil in a small saucepan until the onions become tender.
2. Add the chili sauce, beer, honey, Worcestershire sauce and mustard to the pan, stirring to mix well.
3. Bring sauce to a boil, then lower heat and simmer for about 20 minutes, stirring occasionally, or until it is as thick as you like it.
4. Use on your favorite bbq'd meat, sauce can be made ahead and stored in the refrigerator.
5. This recipe should baste about 3-4 pounds of meat.

Reviews

[CabinKat]

I needed a sauce to work with another chicken wing recipe that I wanted for Super Bowl. This one sounded just right. I will admit that I didn't follow it exact, but I feel the end results would have been the same. I used dried onions instead of fresh, left out the oil and mixed everything at once. Cooked it to a boil and simmered 30 minutes. I baked it with the chicken wings, covered, for an hour & a half (my preference) and then put them under the broiler for about 7 minutes, of course uncovered. They were fabulous! Very tender and tasty. My BH loved them as well. They went perfect with the other wing recipe that I found (Cuervo Gold Chicken Wings by Chef#432792). Two completely different recipes that worked great together. Thanks Sue L!!

[Houseblend]

Yum-O! I whipped this up about 15 minutes before DH put the chicken on the grill. I made a few additions and I scaled it down to 1 cup yield. I added about 1/4 cup brown sugar and 1 tbs crushed red pepper flakes...this took away from the vinegar taste and left the slightest bit of heat at the end. I can see myself using this for chicken, ribs, steaks and as a condiment all summer long. Thanks Sue for your great recipe!

[Kittencalskitchen]

Sue, this was amazing sauce! I used it on my BBQ chicken tonight. everyone just raved over it. DH was licking his plate clean, and gave it 2 thumbs up with a big smile. I love cooking recipes with beer. I will be making my ribs with this sauce this weekend, can't wait. This is another winner Sue, thanks so much for posting, everyone should try this, it is delicious!....Kitten :)