Steven Raichlen's Barbecue! Bible


Dark & Stormy Barbecue Sauce

By Steven Raichlen


  • Yield: 2.5 cups
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  • 1 cup ginger beer
  • 3 strips lemon zest (1/2- by 1-1/2 inches—remove with a vegetable peeler)
  • 1 cinnamon stick
  • 2 cups ketchup
  • 1/2 cup brown sugar
  • 1/4 cup dark rum
  • 2 tablespoons molasses
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon liquid smoke
  • 1 teaspoon onion powder
  • 1/2 teaspoon freshly ground black pepper

Step 1: Place the ginger beer, lemon zest, and cinnamon stick in a heavy saucepan. Boil over high heat until reduced by half.

Step 2: Add the ketchup, sugar, rum, molasses, Worcestershire sauce, lemon juice, liquid smoke, onion powder, and pepper and whisk to mix. Gradually bring the sauce to a simmer over medium heat, and continue to simmer until thick, 10 to 15 minutes, stirring occasionally. Correct the seasoning, adding brown sugar or lemon juice to taste: the sauce should be very flavorful.

Step 3: Transfer the sauce to a bowl or clean jars and let cool to room temperature. Refrigerate until serving. Refrigerated, it will keep for several weeks.