Imperial Stout BBQ Sauce
Want to take your BBQ sauce up a notch? Add beer. But not just any beer, a rich, malty imperial stout that gives it deep, roasty flavour. This sauce is smoky, tangy, and just sweet enough to keep you coming back for more. Slather it on ribs, brush it over grilled chicken, or dunk your fries in it, I won’t judge. Once you make this Imperial stout BBQ sauce, that store-bought stuff just won’t cut it anymore
Equipment
- Immersion blender or blender
Ingredients
- 1 cup imperial stout
- 1 cup ketchup
- ½ cup brown sugar
- ¼ cup apple cider vinegar
- 2 tbsp Worcestershire sauce
- 2-4 cloves garlic minced
- 1 medium onion finely chopped
- 1 tsp smoked paprika
- ½ tsp black pepper
- 1-2 dried pasilla or guajillo peppers rehydrated, seeds removed, and finely chopped or blended into a paste
- Salt to taste
Instructions
- In a medium saucepan over medium heat, sauté the chopped onion until soft and slightly translucent
- add the minced garlic and cook until fragrant.
- Add the imperial stout, ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, smoked paprika, black pepper, and prepared peppers. Stir to combine.
- Bring to a simmer, then reduce heat to low. Cook for 20-30 minutes, stirring occasionally, until the sauce thickens.
- Taste and adjust salt, sugar, or vinegar to balance the flavours.
- Allow sauce to cool slightly
- Using an immersion blender or regular blender, blend sauce until smooth.
Notes
Substitutions
- Brown Sugar Substitute: Use ½ cup white sugar mixed with 1 tablespoon molasses, or swap with honey or maple syrup, adjusting liquid content if needed.
- Heat Level: Add extra dried chilies or a pinch of cayenne for more spice.
- Refrigeration: Store in an airtight container in the refrigerator for up to 1 week. Let cool completely before sealing.
- Freezing: Freeze in a an airtight container for up to 3 months.
- Thaw in the refrigerator and reheat before use.
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife
