Recipe by Sue Lau
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.
Top Review by 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!!
- 2⁄3 cup finely chopped onion
- 2 -3 cloves garlic, minced
- 2 tablespoons oil
- 1 1⁄2 cups Heinz chili sauce
- 1 cup beer
- 1⁄2 cup honey
- 1⁄4 cup Worcestershire sauce
- 2 tablespoons prepared yellow mustard
- 1⁄2-1 teaspoon cayenne pepper (only if you like it spicy hot) (optional)
Directions See How It's Made
- To make the sauce, cook onion and garlic in oil in a small saucepan until the onions become tender.
- Add the chili sauce, beer, honey, Worcestershire sauce and mustard to the pan, stirring to mix well.
- 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.
- Use on your favorite bbq'd meat, sauce can be made ahead and stored in the refrigerator.
- This recipe should baste about 3-4 pounds of meat.