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Author Notes: My Uncle George was an Englishman from Nottingham, England, the land of Robin Hood, Friar Tuck, and likely the occasional Medieval pig roast. He shared this recipe with my family back in the 1970s (when we still lit our grill with lighter fluid). This is a mildly spicy sauce that's super flavourful. The addition of beer just seems to suit a summer day. —bridget Oland
Food52 Review: This recipe lends itself to experimentation -- your choice of beer can add a subtle but distinct flavor to the sauce. My first try with this BBQ sauce involved a nice heavy stout and a full-flavored molasses, which brought a nice smoky bite to the pot. Wanting to see what the other end of the sauce spectrum tasted like, I made Uncle George's sauce again, this time with a hoppy IPA and milder molasses. This pairing brought out a spicy kick and was a winner in our household. One caution: you might want to simmer this for closer to 25 minutes for a thicker result. —Kinhaven
Makes 2 cups
- 1/2 cup molasses
- 1/4 cup Dijon mustard
- 1/2 cup chili sauce
- 1 teaspoon Worstershire sauce
- 1/2 cup diced onion
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- 1/2 cup beer
- Combine all ingredients in a medium pot and bring to a boil. Reduce heat and simmer for about 15 minutes. Let cool and store in a jar; it will keep in the fridge for up to a month.
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