Guinness Barbecue Sauce

Published March 11, 2013 by jenmatteson

Nate and I are having several of our good friends over for a pre-St. Patrick’s Day celebration. Seeing as though the 17th is a Sunday, we all decided to celebrate on Saturday instead.  I wanted to make something that we could graze on all day (and night), so I’ll be making pulled pork sandwiches.  Now, pulled pork isn’t at all Irish, nor is barbecue sauce, but I don’t really care.  It’s food.  Good food!  However, I did have a recipe for this barbecue sauce, which incorporates a classic Irish beer, Guinness.  So, I snuck a little Irish in there 😛

Guinness Barbecue Sauce

This was so easy and turned out so good.  If I knew anything about canning, I’d definitely make a bunch, can it, and save it forever and ever.  Or maybe I would share it with my loved ones. 😉 Either way, I LOVE this sauce.  It’s stubtly sweet, with a hint of spice, but neither are overpowering.  I was very impressed by my barbecue making skills!  Hopefully my friends will like it just as much!

Guinness Barbecue Sauce

Guinness Barbecue Sauce

Source: Adapted from Cupcake Rehab
Servings: Makes about 4 cups


2 tbsp butter
2 onions, minced
5 garlic cloves
1/2 cup molasses
1 cup Guinness
1/2 cup white distilled vinegar
1 1/2 cups light brown sugar
3 tbsp apple cider vinegar
2 tsp Kosher salt
1 tsp ground black pepper
1/2 tsp crushed red pepper
1/2-1 tsp cayenne pepper
5 shakes hot sauce (I used Texas Pete’s HOT)
1-15 oz can tomato paste


1. Over medium-heat, melt butter in medium saucepan.  Add onion and garlic and saute until they begin to caramelize, about 10-12 minutes.

2. Add molasses, beer, brown sugar, both vinegars, salt, black and red pepper and cayenne. Increase heat and cook at rolling boil for 10 minutes, stiring occasionally.

3. Lower heat and stir in tomato paste and hot sauce.  Simmer for 30 minutes, stirring occassionally.

4. Remove from heat and let sauce cool slightly.  Use an immerson blender to puree the sauce.  If you don’t have an imerrsion blender, transfer to food processor or blender and pursee.

5. Use immediately, refigerate up to one week, or can for shelf-stable sauce.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: