Friday, September 7, 2012

Stout Barbeque Sauce

I don't often make my own barbeque sauce, opting for the more than adequate and copious bottled sauces available in the stores.  This recipe caught my eye though.  It sounded intriguing using stout beer as a main ingredient.  It was a very good sauce for pork country spare ribs and I think it would be just as good for beef or even chicken.

Since I don't have an outdoor barbeque, I baked the ribs in the oven at 250 degrees (low and slow) for about 2 1/2 hours. basting with this succulent sauce every 30 minutes.  When I make this again, I may look for ribs with bones, as the country ribs I used were a tad on the dry side.  The flavor was outstanding with just the right amount of spicy zing from the Sriracha hot sauce addition.  Before the summer grilling days are over you may want to give this sauce a try.
Stout and Sriracha BBQ Sauce

1 tbs olive oil
4 cloves of garlic, minced
1/2 cup low sodium soy sauce
2/3 cup ketchup
2 tbs worcestershire sauce
1 1/2 tsp sriracha
2 tsp smoked paprika
1 cup Stout beer
1/3 cup brown sugar
1 tsp onion powder
(Yield, about 1 1/2 cups)
In a pot over medium heat, add the oil and allow to get hot but not smoking. Add the garlic and stir until you can smell it, about 30 seconds. Add the remaining ingredients and stir until combined. Allow to cook until thickened, stirring occasionally, about 15 minutes.
Store in an air tight container in the fridge.

1 comment:

KandN said...

Maybe if you're cooking. :>)
Ribs with your sauce, your skillet berry dessert and maybe some caprese salad?
See what daughter Fran puts up with?