A smoldering, malty smoke ale is the secret to this luscious barbecue sauce: The beerβs 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 cupsIngredients:
- 1β2 cup Rogue Smoke Ale
- 1β2 cup ketchup
- 1β3 cup pure maple syrup
- 1β4 cup unsulfured molasses
- 1β4 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
- 1β2 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.