Rootbeer Chipotle Barbecue Sauce Recipes

EASY HOMEMADE ROOT BEER BARBECUE SAUCE

Steps:

• Add the olive oil to a medium heavy-bottomed saucepot set over medium-low heat, then add the minced garlic and sauté, stirring constantly, for about 2 minutes until golden brown.
• Stir in the root beer, ketchup, Worcestershire sauce and brown sugar. Bring the mixture to a boil then reduce it to a simmer and cook, stirring occasionally, for 6 to 8 minutes until the sauce has reduced by 1/4. Continue with the directions below for two sauce consistency options.

ROOT BEER BBQ SAUCE

Steps:

• Add oil to a dutch oven on medium heat.
• Add the onions and cook until they start to brown, stirring occasionally, about 5-6 minutes.
• Add in the root beer, tomato sauce, brown sugar, Worcestershire sauce, salt and pepper and stir until combined.
• Cook for 30-35 minutes until the mixture has cooked down by half and thickened.
• Use hot or store in the refrigerator.

ROOTBEER CHIPOTLE BARBECUE SAUCE

Steps:

• Heat olive oil in medium-large sauce pan, add garlic and onion. Saute for 1 minute until garlic is fragrant and onions begin to become translucent. Add all the rest of the ingredients and bring to a boil. Lower heat, and simmer for about 30 minutes until it has thickened a bit. Remove from heat and allow to cool. Transfer to a blender or food processor and blend until smooth. Serve with your favorite sandwich, burger, pulled pork, or any other yummy place you can think!

ROOT BEER BBQ RIBS

Steps:

• In a small saucepan, combine the first 10 ingredients. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 10 minutes or until sauce is reduced to 2 cups. Set aside., Cut ribs into five serving-size pieces; sprinkle with salt and pepper. Place in a 5- or 6-qt. slow cooker. Pour sauce over ribs. Cover and cook on low for 6-8 hours or until meat is tender. Serve with sauce.

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.

CHIPOTLE BBQ SAUCE

Steps:

• In a large, heavy saucepan heat the oil over medium heat and add the onion and garlic. Saute until they begin to wilt. Add the ketchup and chile paste and saute for 4 minutes. Add all of the remaining ingredients stir and let simmer for 30 to 40 minutes. As the sauce thickens, stir more often so it does not scorch. Remove the sauce from the heat and allow it to cool. Place the sauce in a blender and puree. Store in the refrigerator.
• Place the ancho and Mexican chiles in a large saucepan and cover them with the chicken stock. Add the onion and garlic. Bring the stock to a boil over high heat, reduce heat and allow to simmer for about 15 minutes or until the peppers have absorbed some liquid and have become soft. Put the pepper mixture, cooking liquid, and chipotle peppers into a blender. Blend on low speed, increasing to high speed as the puree combines.

ROOT BEER BBQ SAUCE

Steps:

• Place tomatoes, tomato paste, and onion in blender (or food processor) and process until smooth. Pour into large saucepan over medium-high heat. Add vinegar, root beer, brown sugar, molasses, liquid smoke, salt, garlic powder, black pepper, and chipotle to pan and whisk to combine.
• Bring sauce to a boil, reduce heat to simmer, and cook about 1 hour or until thickened and reduced, stirring occasionally. Refrigerate sauce for a few hours or until ready to serve.

GRILLED BABY BACK RIBS WITH ROOT BEER BBQ SAUCE

Steps:

• Preheat the oven to 300 degrees F. Place each rack of ribs on a doubled sheet of aluminum foil.
• In a bowl, whisk together the salt, paprika, mustard, garlic powder, pepper, onion powder and chipotle chili powder. Rub the mixture all over both sides of the ribs, then wrap the ribs up in the aluminum foil. Place the racks on a baking sheet and put them on the center rack in the oven. Bake for 2 1/2 hours.
• After 2 1/2 hours, gently pour the juice in the foil packets into a large bowl or measuring cup. Whisk in 3 to 4 tablespoons of BBQ sauce.
• Heat the grill to the highest setting and remove the ribs from the foil. Once the grill is hot, place the ribs on the grill and cook for 10 to 12 minutes, until they are charred and slightly crisp on the outsides, basting and rubbing the juices/BBQ sauce mixture on top. Let cool slightly before serving with lots of BBQ sauce.

ROOT BEER BBQ SAUCE

Steps:

• Boil the root beer in an 8-quart saucepot over high heat until reduced by half, about 15 minutes.
• Lower the heat to a medium-low and add the ketchup, brown sugar, cider vinegar, pepper, ground ginger and salt. Simmer, stirring frequently, until the sauce reaches the desired thickness, another 5 to 10 minutes.
• Chill in the refrigerator until fully cooled.