BEER BBQ SAUCE RECIPES

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SIMPLE BBQ SAUCE RECIPE | ALLRECIPES



Simple BBQ Sauce Recipe | Allrecipes image

This sauce can be made quickly with ingredients found in a well stocked cupboard, and is mighty tasty.

Provided by Karen Bronson

Categories     BBQ Sauce

Yield 3 cups

Number Of Ingredients 4

½ (1 ounce) package dry onion soup mix
½ cup packed brown sugar
2 cups ketchup
1 teaspoon Worcestershire sauce

Steps:

  • In a medium bowl, mix together onion soup mix, sugar, ketchup, and Worcestershire sauce. Do not use until the last few minutes of cooking, because this sweet sauce will burn if cooked for too long or over too high heat.

Nutrition Facts : Calories 38.6 calories, CarbohydrateContent 9.9 g, FatContent 0.1 g, FiberContent 0.1 g, ProteinContent 0.4 g, SodiumContent 277.9 mg, SugarContent 9.1 g

BEER BRINED BABY BACK RIBS WITH HONEY BBQ SAUCE RECIPE …



Beer Brined Baby Back Ribs With Honey Bbq Sauce Recipe … image

Great ribs recipe. The brine keeps the meat moist and juicy. The sauce is quite tasty as well! Recipe adapted from "Simply Perfect Grilling". Make the sauce ahead of time to save time and effort before cooking!

Total Time 8 hours

Prep Time 6 hours

Cook Time 2 hours

Yield 4-6 serving(s)

Number Of Ingredients 16

4 lbs pork baby back ribs
36 ounces beer
3 tablespoons kosher salt
3 tablespoons packed brown sugar
1 tablespoon celery seed
1 tablespoon cayenne pepper
1 1/2 teaspoons black pepper
1 teaspoon liquid smoke (optional)
2/3 cup finely chopped onion
2 -3 cloves garlic, minced
2 tablespoons oil
1 1/2 cups Heinz Chili Sauce
1 cup beer
1/2 cup honey
1/4 cup Worcestershire sauce
2 tablespoons prepared yellow mustard

Steps:

  • Prepare your ribs by rinsing them off and removing the membrane on the back (slide a sharp knife under there to loosen it, then grab it with something dry like a paper towel and pull it off).
  • You may cut your ribs into sections before brining, if desired.
  • Mix together beer, salt, brown sugar, celery seed, cayenne pepper, black pepper and liquid smoke in a saucepan.
  • Heat over low heat, stirring gently until all the salt dissolves; allow to cool.
  • Place rib sections in a large ziplock or resealable bag and pour the cooled brine over; squeeze out as much air as possible and seal the bag.
  • Allow the ribs to brine in this mixture, for 6 hours or overnight, rotating bag occasionally.
  • Prior to cooking, remove ribs from brine and pat dry; discard used brine.
  • Using a drip pan, prepare a grill for indirect cooking.
  • Place the ribs over the drip pan and grill using indirect medium heat (test by placing your hand over the heat- you should be able to keep it there for about 3 seconds).
  • Cover grill and cook for 1 1/2- 1 3/4 hours or until the ribs are tender, and the meat has pulled back from the edges of the bone slightly.
  • Add additional coals during cooking if needed.
  • Baste with honey bbq sauce during the last minutes of cooking, allowing the sauce to set.
  • To make the sauce, cook onion and garlic in oil in a small saucepan until the onions become tender.
  • Add the chili sauce, beer, honey, Worcestershire sauce and mustard to the pan, stirring to mix well.
  • Bring sauce to a boil, then lower heat and simmer for about 20 minutes, stirring occasionally, or until it is as thick as you like it.
  • Use sauce on ribs as a baste; sauce can be prepared ahead.

Nutrition Facts : Calories 1535.3, FatContent 82.2, SaturatedFatContent 27.3, CholesterolContent 313, SodiumContent 7272.4, CarbohydrateContent 85.6, FiberContent 7.6, SugarContent 58.7, ProteinContent 92

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