Rio Grande Red

Prep Methods/Techniques ,
Cuisine
Course
Description
A great tomato-based barbecue sauce. This sauce loves red meat, particularly barbecued brisket and burgers. It is also the sauce to use for Barbecued Bacon Wrapped Shrimp.
Noted on 5/20/2013
Ingredients
  • 8 tbsp unsalted butter (1 stick)
  • 1/2 cup finely chopped onion
  • 8 clove garlic, peeled and minced
  • 1/4 cup chile powder blend
  • 2 tsp dried oregano, crumbled
  • 2 tsp ground cumin
  • 2 tsp dry mustard
  • 2 tsp crushed red pepper flakes
  • 2 tsp commercial lemon pepper
  • 4 bay leaves
  • 2 cup ketchup
  • 1 cup mellow dark beer
  • 6 tbsp freshly squeezed lime juice
  • 5 tbsp unsulfured molasses
  • 2 tbsp Worcestershire sauce
  • 2 tbsp soy sauce
  • 2 tsp hot pepper sauce
Method
  1. In a medium non-reactive saucepan over low heat, melt the butter. Add the onions, garlic, chile powder, oregano, cumin, mustard, red pepper, lemon pepper and bay leaves, cover and cook, stirring once or twice for 10 minutes.
  2. Stir in the ketchup, beer, lime juice, molasses, Worcestershire sauce, soy sauce and hot pepper sauce and bring to a boil. Lower the heat, partially cover the pan and simmer, stirring once or twice, until reduced to 3 1/2 cups, about 30 minutes. Cool to room temperature; discard the bay leaves.
  3. Transfer to a storage container (I like to use Mason jars), cover and refrigerate.
Cook's Notes
Yield
Makes about 3 1/2 cups
Advance Prep
The sauce win keep for some time, 2 to 3 weeks. Frozen it will keep for months.