BeerBQ Sauce


  • 3 tablespoons butter
  • 3 small onions, minced
  • 6-8 garlic cloves, minced
  • 3/4 cup molasses
  • 16 ounces Irish stout
  • 1/4 cup red wine vinegar
  • 1/4 cup white wine vinegar
  • 1/4 cup rice vinegar
  • 1-1/2 teaspoons salt
  • 3/4 teaspoon pepper
  • 3/4 tsp. cayenne pepper
  • 2 cups brown sugar
  • 12 oz. can tomato paste


  1. In a medium saucepan, sauté onions and garlic in butter until tender and beginning to caramelize.
  2. Add the molasses, beer, vinegars, salt, peppers and brown sugar and bring to a boil.
  3. Allow to cook at a rolling boil for about 10 minutes, stirring occasionally.
  4. Add the tomato paste and whisk until no longer lumpy.
  5. Lower the heat and let the sauce simmer for 30 minutes, stirring every few minutes.
  6. Remove from heat and allow to cool to room temperature.
  7. Puree the sauce with an immersion blender (or in batches in a blender) until smooth.
  8. Serve with your favorite barbecued foods.

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