Spicy Root Beer Barbecue sauce
I've never been a big fan of soda.
Never been big on juices either. Think it's probably the sugar.
I used to have a sugar allergy, so my mom avoided feeding me (and herself) any refined sugars until I became three.
My snacks of choice as a toddler were onigiri (savory rice balls) and dried persimmons, and my drinks of choice water & green tea.
Nowadays, even though I'm more than capable of imbibing (and of course enjoying) all types of beers and sparkling wine, I'm really not big on sweet drinks. (translation: keep those chick drinks away!!)
So whenever we have visitors, hubbie and I buy soda solely for them; and by the time they leave, we have a couple bottles of sodas lying around in the garage with no one to drink them.
Today I'm slow-roasting some country ribs courtesy of Elise's recipe and seeing her Dr. Pepper barbecue sauce, I figured I could use those forlorn bottles of root beer sitting in the garage.
A quick Google search led me to this recipe on All Recipes.
I tweaked the spices a little, since we like things hot around here.
Feel free to tweak my version to your liking too!
* Spicy Root Beer BBQ sauce *
2 cups root beer (one bottle is actually 1.75 cups)
2 cups ketchup
juice of 1 meyer lemon (or half a regular lemon)
about 1/2 cup apple cider (put the lemon juice in the measuring cup, and fill up to the 1/2 cup line with apple cider)
1/4 cup Worcestershire sauce
1/4 cup molasses
2 teaspoons garlic powder
1 teaspoon ground ginger*
1 teaspoon smoked paprika
1 teaspoon cayenne chili powder
1/2 teaspoon chili powder blend (Whole Food's Valle de sol)
1/2 teaspoon hot curry powder*
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
saucepan (2qt or larger)
heat-resistant spatula or wooden spoon
half-cup measuring bowl with a mark at the 1/4 cup line (or regular measuring cup)
1/2teaspoon measuring spoon
1) Mix all ingredients in a saucepan, and set the pan over medium high heat.
2) Once the mixture boils, reduce the heat (low to medium low) and simmer for 15 minutes or until the desired consistency is reached.
*I use Penzey's spices - if you've never tried their spices, I really really recommend it! They're so fresh and much more potent than any other spice brands I've tried, including Morton & Bassett's.
I simmered my batch for a good 30 minutes for a thicker consistency.
Pack it away in a glass jar, or paint immediately onto some ribs. Enjoy :)