Guinness BBQ Sauce
This Guinness BBQ sauce is the kind of sauce you’ll want to lick right off the spoon. Sweet, tangy, and smoky with that rich, malty depth from stout beer, it turns anything it touches into a flavour bomb. Slather it on wings, brush it over ribs, toss it with roasted veggies, or just keep a jar handy for “emergency dipping situations.” Trust me, once you try this, it’s never going back in the bottle.
Ingredients
- 1 tbsp butter Use plant based butter for vegan version
- 1 large onion diced
- 4 cloves garlic minced
- 2 cups Guinness stout
- ½ cup ketchup
- ¼ cup Dijon mustard
- ½ cup molasses
- 2 tbsp Worcestershire sauce see notes for vegan
- ½ cup apple cider vinegar
- 1 cup brown sugar
- ½ cup honey or maple syrup
- 1 tsp smoked paprika
- ⅛ tsp ground cinnamon
- ½ tsp salt
- ½ tsp black pepper
- ¼ tsp red pepper flakes (optional, for added heat)
- 2-4 drops liquid smoke (optional, for added smokiness)
- 1 dried Pasilla + ½ dried ancho remove seeds and tear before adding (optional, for added depth)
Instructions
- Melt butter in a large saucepan over medium heat.
- Add diced onion and garlic, cooking 8–10 minutes until soft and lightly caramelized.
- If using pasilla and ancho, add them now (tear, deseed, and lightly toast if you like). This allows their flavours to infuse during the simmer.
- Stir in Guinness, ketchup, mustard, molasses, vinegar, honey, brown sugar, Worcestershire, smoked paprika, cinnamon, salt, pepper, and red pepper flakes.
- Bring to a boil, reduce heat to low, and simmer for about 40-50 minutes, stirring every few minutes, until thickened and glossy.
- Remove from heat and allow to cool slightly.
- Purée with an immersion blender (or regular blender) until completely smooth.
- Stir in 2–4 drops, taste, and adjust. You want just a hint, not overpowering.
- Serving Suggestions: Perfect on ribs, brisket, pulled pork, chicken wings, roasted vegetables, or as a dipping sauce.
- Pour any unused sauce into an airtight jar and refrigerate for up to 1 week.
Notes
- Vegan-Friendly: Use a plant-based butter (or omit it) and a vegan Worcestershire sauce.
- Dried Peppers (Optional): Pasilla and ancho add cocoa-like richness. Tear, deseed, and lightly toast for more flavour.
- Liquid Smoke (Optional): 2–4 drops go a long way.
- Consistency: Thin with a splash of water or Guinness if too thick.
- Sweetness & Spice: Adjust honey, brown sugar, or dried peppers to taste.
- Batching: Double or triple easily for meal prep or gatherings.
- Fridge: Store in an airtight container for up to 1 week.
- Freezer: Store in a freezer-safe container for up to 3 months.
- Reheating: Thaw overnight in the fridge and reheat gently on the stove, thinning with water or Guinness if needed.
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife