Recipe by Tannic
I started looking for a good barbeque sauce when I found my children doing inappropriate things with some store-bought stuff that we had left in the fridge. I made this one up, drawing particular inspiration from Orange Maple Barbecue Sauce, which I really liked, but I wanted something beer based. They still use it on toast and other breakfast items, but I prefer it on pulled pork shoulder and beef brisket. I used a homebrewed doppelbock for the beer ingredient, chosen because the batch failed to carbonate in the bottles and I haven't fixed it yet. I think you could use almost any beer with a lot of flavor. I'd like to try it with a stout or a wheat beer that complements the citrus. If you find your children dipping crackers in it, at least you know it's not half corn syrup.
- 4 garlic cloves
- 1 medium onion, diced
- 2 tablespoons canola oil
- 1 large orange, zest and juice
- 1⁄8 teaspoon red pepper flakes
- 1⁄4 teaspoon black pepper, finely ground
- 2 tablespoons ginger, diced
- 12 ounces beer
- 1⁄4 cup malt vinegar
- 2 tablespoons soy sauce
- 2 teaspoons Worcestershire sauce
- 1 (14 ounce) can diced tomatoes
- 1 (6 ounce) can tomato paste
- 3 tablespoons honey
Directions See How It's Made
- in a medium saucepan cook the onion and garlic in the oil until soft.
- deglaze with the beer, add all the remaining ingredients. bring to a boil for 10 minutes.
- puree using an immersion blender or transfer to a regular blender in batches. return to a boil for around 10 minutes, until thickened and slightly reduced.