Root Beer BBQ Sauce

Every so often, I find myself searching for recipes to use up random things that are in my refrigerator or cupboard (is it just me?!). This time, it was root beer. I bought 2 liter bottles for summertime root beer floats when I had friends visiting recently. We used about half of one bottle, and a week later, suddenly there were two opened bottles in the fridge. Still not sure why, but that’s for a different article.

I remembered seeing recipes over the years for spare ribs and BBQ pork made in a crockpot with cola or root beer. I found many variations for Root Beer BBQ sauce online, and combined a few to make my own. I also added in a few more ingredients for my own taste (and to use up even more random findings, like tomato sauce from last year’s garden since the new crop is almost ready…!). This recipe is easy but does take awhile to cook, but it doesn’t take much attention, so it’s easy to have on the stove while you’re doing other fun summertime things.

Root Beer BBQ Sauce

2-liter bottle of root beer (not diet)

1 c. red wine or apple cider vinegar

1 c. tomato sauce

½ c. ketchup

½ cup mustard (regular yellow or deli style)

2 T. Worcestershire sauce

1 T. hot sauce

2 T. molasses

2 T. brown sugar

juice from ½ lemon

1 t. each kosher salt and ground black pepper

1 can tomato paste

1 t. liquid smoke

3 T. cold butter

In a large pot, boil the root beer down until it’s about 1-1/2 cups and more concentrated, about an hour. Add in the remaining ingredients and simmer for another 45 minutes or hour until it’s slightly thickened and the acidic vinegar taste is cooked out. Add in the liquid smoke and butter at the end to finish it off. Serve with your favorite summer grilled meat. Note: any ingredients or measurements in this can be changed to suit your individual taste. For example, more tomato paste for a thicker sauce, less vinegar for less tang, or more brown sugar and liquid smoke for sweeter, smokier flavors, and of course more or less salt & pepper.