This sauce is our grilling staple, all year round. We like to try other barbecue sauce recipes, but we keep coming back to this one. We always have a Mason jar of this barbecue sauce in the back of our fridge, at the ready for quick meals.
We love this sauce on grilled or baked tofu and tempeh, as a dipping sauce for chick’n tenders, in baked beans and it makes a great condiment for burgers. And, of course, it’s the star ingredient in beer can chick’n.
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Beer And Molasses Barbecue Sauce
2 12-ounce bottles of mild chili sauce
2 to 4 Tablespoons Sriracha hot chili sauce
1 Tablespoon Louisiana Hot Sauce
4 Tablespoons coarse ground Dijon mustard
3 Tablespoons Bragg’s Liquid Aminos
Juice of one lemon (about 3 Tablespoons)
1 12-ounce jar of molasses
1 12-ounce can (or bottle) of beer
4 Tablespoons chili powder
2 teaspoons Liquid Smoke
Combine all ingredients in a large saucepan. Bring to a boil, then simmer until reduced by 1/3 the original volume. Stir often.
Let cool and transfer to a clean jar with a tight-fitting lid. Store in the refrigerator.