Rickards Red Barbecue Sauce Recipes

Steps:

• Saute the onions, peppers, and crushed red pepper in the canola oil or butter over medium heat until lightly browned, 5 to 10 minutes. Add the garlic and simmer for 5 minutes more.
• Add the chili powder, black pepper, brown sugars, honey, and molasses and cook until carmelized. Add the vinegar, salt water, mustard, lemon juice, and Worcestershire sauce and simmer for 15 minutes.
• Add the ketchup and simmer for 10 minutes. Let cool before storing.

Steps:

• Melt butter in a large heavy-duty saucepan over medium high heat just until brown, stirring constantly for about 1 minute.
• Add onions, peppers and garlic. Saute until very brown, about 15 minutes.
• Stir in vinegar and ginger. Bring to broil.
• Add molasses, brown sugar, tomato paste and hot pepper sauce. Bring to boil.
• Add beer. Simmer until sauce thickens slightly, stirring occasionally, about 1 hour. Season to taste.
• The sauce will store in a refrigerated airtight container for up to three months. Serve with wings, ribs, steak or chicken. Additional beer infused- and beer pairing recipes can be found online at Rickards.ca.

Steps:

• Make the sauce: in a medium saucepan combine the sauce ingredients with 2 tablespoons water; bring to a simmer over medium heat; cook for about 1 minute, stirring occasionally; set aside half of the sauce for dipping.
• Make the rub: in a small bowl, mix the rub ingredients very well, use your fingertips (works better).
• Let the roast stand at room temperature 20-30 minutes before grilling.
• Lightly coat the meat with the oil and season with the rub, pressing spices into the meat.
• Grill over Direct Medium heat until well marked on both sides, about 10 minutes, turning once.
• Move the roast over Indirect Medium heat and cook to desired doneness, 20-30 minutes more for medium-rare, brushing the meat with the remaining half of the sauce on both sides and turning it over every 5 minutes or so.
• Remove from the grill and let rest 5-10 minutes.
• Cut meat across the grain into very thin slices.
• Serve warm with the dipping sauce.

Steps:

• 1. Melt butter in a large heavy-duty saucepan over medium high heat just until brown, stirring constantly for about 1 minute. 2. Add onions, peppers and garlic. Saute until very brown, about 15 minutes. 3. Stir in vinegar and ginger. Bring to broil. 4. Add molasses, brown sugar, tomato paste and hot pepper sauce. Bring to boil. 5. Add beer. Simmer until sauce thickens slightly, stirring occasionally, about 1 hour. Season to taste. The sauce will store in a refrigerated airtight container for up to three months. Serve with wings, ribs, steak or chicken. Additional beer infused- and beer pairing recipes can be found online at Rickards.ca.