Spicy Texas Bbq Sauce

Down in Texas, BBQ sauce ain’t some afterthought you squeeze from a bottle. You make it from scratch, y’all.

This one starts with a full 12 ounces of beer simmered down with ketchup, tomato paste, and a fistful of chopped onions. Brown sugar brings the sticky sweetness, jalapeños and red chilies bring the burn, and lime juice and Worcestershire add that sharp, tangy bite that keeps you reaching for more.

Slather it on beef ribs, brush it over brisket, or use it as a dipping sauce for smoked sausage links. Makes five cups, which sounds like a lot until you realize how fast it disappears.

Pro Tips

• Use a lager or amber ale for the best flavor. Hoppy IPAs can turn bitter when reduced.
• Simmer the sauce on low for at least 20 to 30 minutes after it comes to a boil. The longer it cooks down, the thicker and more concentrated it gets.
• This sauce freezes well in mason jars for up to 3 months. Thaw overnight in the fridge before your next cookout.