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Smoke Ale Barbecue Sauce

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A smoldering, malty smoke ale is the secret to this luscious barbecue sauce: The beer’s campfire essence is underscored by chipotle chilies and sweet smoked paprika; its sweetness is amped up with deep, rich molasses and pure maple syrup. Use it on ribs, chicken, pork tenderloin, even salmon; brush it on generously in the final minutes of grilling, or save it as a sauce for brisket or burgers.

Makes: 2 cups

  • 1⁄2 cup Rogue Smoke Ale
  • 1⁄2 cup ketchup
  • 1⁄3 cup pure maple syrup
  • 1⁄4 cup unsulfured molasses
  • 1⁄4 cup cider vinegar
  • 1 medium onion, finely chopped
  • 2 large garlic cloves, minced
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon unsalted butter
  • 1 tablespoon ancho chile powder
  • 2 teaspoons sweet smoked paprika
  • 2 teaspoons minced canned chipotle chilies
  • 2 teaspoons soy sauce
  • 1 teaspoon ground cumin
  • 1⁄2 teaspoon ground coriander


• Melt the butter in a heavy medium saucepan over medium-low heat. Add the onion and sauté until softened, 3 to 4 minutes. Add the garlic; sauté 1 minute. Add the chile powder, smoked paprika, cumin and coriander; sauté until just fragrant, about 1 minute more.

• Add the beer, ketchup, maple syrup, molasses, vinegar, Worcestershire sauce, chipotles and soy sauce. Bring to a boil, reduce heat to low, and simmer 30 minutes to blend the flavors. Remove the pan from the heat and let cool 15 minutes. Purée the sauce in a blender or food processor, then refrigerate in a tightly sealed container until ready to use.


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