Rickard's Red Barbecue Sauce
By: Robin Peters
Published: Thursday, June 11, 2015 - 11:19am

Ingredients




• 1 tbsp (15ml) butter
• 2 medium onions, coarsely chopped
• 2 medium bell peppers, coarsely chopped
• 20 cloves garlic, coarsely chopped
• 1 ¼ cups (315ml) apple cider vinegar
• 8 oz (228g) fresh ginger, peeled, coarsely chopped
• 1 cup (250ml) mild-flavoured molasses or honey
• 1 cup (228g) packed brown sugar
• 1 X 6 oz (176ml) can tomato paste
• 1 ½ cup hot pepper sauce
• 1 bottle (341 ml) Rickard's Red
• Salt and black pepper
• Cayenne pepper, optional

Preparation

1 1. Melt butter in a large heavy-duty saucepan over medium high heat just until brown, stirring constantly for about 1 minute. 2 2. Add onions, peppers and garlic. Saute until very brown, about 15 minutes. 3 3. Stir in vinegar and ginger. Bring to broil. 4 4. Add molasses, brown sugar, tomato paste and hot pepper sauce. Bring to boil. 5 5. Add beer. Simmer until sauce thickens slightly, stirring occasionally, about 1 hour. Season to taste. 6 The sauce will store in a refrigerated airtight container for up to three months. Serve with wings, ribs, steak or chicken. Additional beer infused- and beer pairing recipes can be found online at Rickards.ca.

About

Impress your friends at your next backyard barbecue with a beer-based DIY sauce. Adding beer when cooking will intensify the flavours and the high temperatures when cooking will eliminate the alcohol content making it perfect for the whole family.