Best Beer And Molasses Barbecue Sauce Recipes

BEER AND MOLASSES BARBECUE SAUCE

Beer and Molasses Barbecue Sauce image

Categories Sauce Beer Summer Molasses Bon Appétit

Yield Makes about 2 cups

Number Of Ingredients 10

Ingredients

1 1/4 cups bottled chili sauce
3/4 cup mild-flavored (light) molasses
3/4 cup beer
2 tablespoons Dijon mustard
2 tablespoons chili powder
2 teaspoons soy sauce
2 teaspoons hot pepper sauce (such as Tabasco)
1 1/2 teaspoons fresh lemon juice
1 teaspoon hickory-flavored liquid smoke*
A smoke-flavored liquid seasoning that is available at specialty foods stores and at many supermarkets.

Steps:

Mix all ingredients in heavy medium saucepan. Bring to boil over medium heat, stirring occasionally. Reduce heat; simmer until sauce thickens and is reduced to 2 cups, stirring frequently, about 15 minutes. Cool completely before using. (Can be made 1 week ahead. Cover and chill.)

TANGY MOLASSES AND BEER BARBECUE SAUCE

Tangy Molasses and Beer Barbecue Sauce image

I use this often on my outdoor and indoor grill or for broiling, brush this on the last 15-20 minutes of cooking time. Plan ahead this sauce needs to chill for a minimum of 6 hours before using. This will keep refrigerated for up to 1 week.

Provided by Kittencalrecipezazz

Categories Sauces

Time 6h25m

Yield 2 cups (approx)

Number Of Ingredients 13

Ingredients

1 small onion, minced
1 -2 tablespoon fresh minced garlic (or to taste)
2 -3 tablespoons oil (do not use olive oil)
1 1/2 cups chili sauce (store-bought)
3/4 cup light molasses
3/4 cup beer
2 tablespoons Dijon mustard
2 tablespoons chili powder
2 teaspoons soy sauce
1 teaspoon Tabasco sauce (or to taste)
1 1/2 teaspoons fresh lemon juice
1 teaspoon liquid smoke
salt (optional)

Steps:

In a heavy sauce sauté onion and garlic in about 2 tablespoons oil until soft (about 3 minutes).
Add in all remaining ingredients; mix to combine and bring to a boil, stirring occasionally.
Reduce heat; simmer until the sauce thickens and is reduced to around 2 cups or a little more, stirring occasionally, season with salt if desired (this should take about 20 minutes).
Cool completely, cover and refrigerate for a minimum of 6 hours.

Nutrition Facts : Calories 792.1, Fat 22.7, SaturatedFat 5.2, Cholesterol 13.2, Sodium 1842.3, Carbohydrate 136.2, Fiber 8.8, Sugar 76.2, Protein 11.2