Stout BBQ Sauce
David Grear
prep
time : 30 minutes to one hour
recipe type:
BBQ, mops and marinades
ingredients:
3 oz. Peanut Oil
Salt & Pepper to taste
2 chipotle chilis with adobo sauce, chopped
1 med Spanish Onion, peeled and diced
2 Red Bell Peppers, roasted & diced
2 12 oz. bottles stout
6 oz Raspberry Vinegar
2 oz Liquid Hickory Smoke
3 oz. molasses
3 oz. dark brown sugar
4 oz. corn syrup, clear
2 cups demiglace (reduction of beef stock)
1 oz. shallots, peeled and minced
2 sprigs fresh thyme
1/2 teaspoon cracked black pepper
2 oz. Dijon Mustard
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Heat the oil in a 4 quart pot, then add the onions, roasted peppers and chipotles; sauté for 3 to 4 minutes over medium heat. Add the stout and reduce by one half; add the raspberry vinegar and reduce again by one half. Add the demiglace, shallots, thyme, molasses, brown sugar, clear corn syrup and liquid smoke; reduce further until mixture forms a thick glaze, then add mustard and salt & pepper to taste. Brush on ribs in the final 20 minutes of cooking.
(Note: sugary glaze will flare up under direct flame, so this is best for indirect cooking.)
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