Orange Beer Barbeque Sauce Recipes

BEER BBQ SAUCE

Steps:

• Saute the diced onion in the 2 tsp of cooking oil in a saucepan (preferably a deeper one) over medium heat (about 4 mins).
• Once the onion bits soften deglaze with a splash or two of the beer, once the vigorous foaming subsides, add the rest of the beer. Simmer until reduced by half.
• Lower the heat to medium-low. Add the brown sugar, ketchup (or tomato sauce), apple cider vinegar, honey, cumin, garlic powder and black pepper and stir to mix well together. Simmer to reduce. Once the mixture has thickened to your liking, remove from the stove.
• Use an immersion blender to blend the beer barbecue sauce to a smooth consistency or transfer to a food processor (be careful - either allow it to cool down or if still hot, work in batches).
• Taste the finished sauce and season with salt as needed. Transfer to a container. The sauce will keep well refrigerated for up to 2 weeks.

EASY BBQ SHORT RIBS WITH SMOKY ORANGE BBQ SAUCE

Steps:

• Place the short ribs in a large freezer bag, and add lime juice and cayenne pepper. Let marinate in the refrigerator for 3 hours.
• After 3 hours, heat a Dutch oven with olive oil and sear the short ribs, about 2 minutes per side. Work in batches to prevent steam and create a perfect seal, then move the pieces to a plate.
• In the same Dutch oven, combine beef stock, beer, water, onion, garlic, Serrano pepper, ginger, brown sugar, salt, pepper, and orange juice and orange peels.
• Heat on high until the mixture simmers. Remember to scrape the bits from the bottom of the pot.
• Cook for 4 hours. When done, remove the meat from the liquid, and pull apart with two forks.
• Combine all ingredients, mix well, cover and refrigerate.
• Add about ¾ cup of the Smoky Orange BBQ Sauce to the meat, and mix well. Reheat the meat in a pot over medium heat if necessary.
• Warm up some corn tortillas in a skillet lightly sprayed with olive oil
• Add the BBQ Short Ribs, salsa, and more barbecue sauce, and top with the cucumber-orange salsa.
• Serve with lime wedges, extra salsa, and BBQ sauce.

ORANGE BARBECUE SAUCE

Steps:

• In a large saucepan, combine all ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. May be refrigerated for up to 1 week. Use as a basting or dipping sauce for pork, poultry or beef.

ORANGE BBQ SAUCE

Steps:

• Add orange marmalade, pineapple juice, brown sugar, apple cider vinegar, brown mustard and Worcestershire sauce to a heavy saucepan. Place over medium- high heat.
• Whisk in fresh rosemary, garlic, salt, pepper and red pepper flakes.
• Bring mixture to a rolling boil, whisking often. Remove from heat and cool slightly before serving.
• Store in an airtight container in the refrigerator up to 3 weeks.

ROOT BEER BBQ SAUCE

Steps:

• Stir together the root beer, ketchup, orange juice, Worcestershire sauce, and molasses in a saucepan. Season with ginger, paprika, chipotle powder, garlic powder, onion powder, and red pepper flakes. Bring to a boil over high heat, then reduce heat to medium-low and simmer 15 minutes, stirring occasionally. Use immediately or store in the refrigerator up to a week.

SPICY ORANGE BBQ SAUCE

Steps:

• In a med. saucepan over med. heat. Simmer Ketchup, honey, sugar and butter.
• Stir constantly until butter is completely melted - Do not boil!
• Add other ingredients- simmer 10 minutes and taste.
• Gradually add additional seasoning until desired flavor is reached. (ie. Spicier- more pepper, sweeter- more honey.)
• IMPORTANT.
• When adding ingredients do not exceed 1/8 teaspoons at a time. After you add, let it simmer for at least five minutes This will bring the flavors and give you a more honest taste.
• Also if you boil it you'll most likely burn it, so stir constantly.