Rickards Red Barbecue Sauce Recipes

RED-EYE BARBECUE SAUCE

Steps:

• In a Dutch oven, heat butter over medium heat. Add garlic and shallot; cook and stir until softened, 5-7 minutes. Add brown sugar. Reduce heat to medium-low; cook, stirring occasionally, until deep golden brown, 15-17 minutes., Add remaining ingredients; simmer 10 minutes. Remove from heat. Puree sauce using an immersion blender or cool slightly and puree in batches in a blender. Strain through a fine-mesh strainer. Return to pan; cook and stir until liquid is reduced by a third, 30-40 minutes., Refrigerate, covered, until serving. Serve with grilled meats.

CAROLINA RED BARBECUE SAUCE

Steps:

• Stir all ingredients in small bowl until sugar and salt dissolve. (Can be prepared 3 days ahead. Cover and refrigerate.)

THE RICKARD'S COTTAGE BURGER

Steps:

• Combine the brown sugar and Rickard's Red beer with the BBQ sauce in a saucepan and heat to boil. Reduce to low to simmer.
• Season the beef with salt and pepper and divide into four equal portions. Gently shape into patties similar in shape and size to the buns you will be serving.
• Place patties in fridge for 15-20 minutes, this will help keep patties together when grilling. When ready to grill, use your thumb to create an indent in the centre of each patty on one side. This will help keep your patties flat and not round up like large meatballs!
• Preheat barbecue on HIGH, and oil the grids generously to avoid sticking. Place the patties on the grill, and reduce heat to medium.
• Grill approximately six minutes per side, taking care not to press down on the meat (unless you have a thing against juicy burgers).
• Serve with your Rickard's Red BBQ sauce.

BASIC RED BARBECUE SAUCE

Steps:

• Combine tomato paste, corn syrup, vinegar, Worcestershire sauce and soy sauce.
• Add Cayenne pepper to taste and additional salt if desired. Use sauce uncooked or simmer briefly, about 10 minutes, to mellow flavors before using.

RASPBERRY HOT BARBECUE SAUCE

Steps:

• Stir together the ketchup, raspberry preserves, honey, pickle juice, mustard, brown sugar, vinegar, red pepper flakes, onion flakes, garlic powder, and black pepper in a saucepan over medium heat. Bring to a boil while stirring. Reduce heat to low and stir in the hot sauce; allow to simmer about 1 hour.

RICKARD'S RED BARBECUE SAUCE

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.

RICKARD'S RED BARBECUE 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.