Prep 10 mins
Cook 1 hr
A thick, sweet, and smoky sauce, perfect for the ultimate barbecued ribs! Also does great in the crock pot with the meat or beans of your choice. This recipe makes about 4 cups sauce, but it keeps well in the fridge or freezer, and makes a great homemade gift! Apparently this originally came from America's Test Kitchen, but the friend I got the recipe from didn't mention that! Thanks to Chef 219653 for the heads up!
- 2 teaspoons oil (neutral flavored)
- 1 onion, minced
- 3 garlic cloves, minced
- 4 cups vegetable stock (low sodium preferred)
- 1 cup root beer
- 1 cup cider vinegar
- 1 cup dark corn syrup
- 1⁄2 cup molasses
- 1⁄2 cup tomato paste
- 1⁄2 cup ketchup
- 2 tablespoons brown mustard
- 1 tablespoon hot sauce (a good sambol would do nicely, as well)
- 1⁄2 teaspoon liquid smoke, divided
- In medium dutch oven, heat oil over medium high heat till shimmery (but not smoking). Add onion and garlic and cook till soft, about 5 minutes.
- Add stock, root beer, vinegar, corn syrup, molasses, tomato paste, ketchup, mustard, hot sauce, and 1/4 teaspoons liquid smoke. Stir with a whisk till well combined.
- Bring to a boil, then reduce heat to medium and simmer till mixture has thickened and reduced to about 4 cups, about an hour. Remove from heat and stir in remaining liquid smoke.
- Sauce will keep about a week in the refrigerator, or up to four months if frozen.
Made this for a church fellowship and everyone loved it. Two slight modifications, first, I only had 2 cups of vegetable stock on hand so I used 2 cups of beef broth. Second, I used pecan flavor liquid smoke. Thanks for a great BBQ sauce.
Easy to make, and a nice sauce. Still a little thin for me. I might add a minced chipotle chile next time to kick it up a bit. Thanks damienducks! Made for PAC Spring 08.