Root Beer Barbecue Sauce


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Makes 1 1/2 cups Servings

Ingredients

  • 1/4 cup fresh lemon juice
  • 3 tablespoons Worcestershire sauce
  • 1 1/2 tablespoons (packed) dark brown sugar
  • 1 tablespoon mild-flavored (light) molasses
  • 1/2 teaspoon grated lemon peel
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder

Recipe Preparation

  • Combine all ingredients in heavy medium saucepan. Bring to boil over medium heat, stirring occasionally. Reduce heat to medium-low and simmer until reduced to 1 1/2 cups, about 20 minutes. Season sauce to taste with salt and pepper. Cool slightly. Transfer to bowl. Cover and refrigerate. DO AHEAD Can be made 2 weeks ahead; keep refrigerated.

Recipe by Steven RaichlenReviews Section

  • 1 ½ cups root beer
  • ¼ cup apple cider vinegar
  • ¼ cup brown sugar
  • 1 15 oz. can diced tomatoes
  • ½ tsp. Cumin
  • 1/2-1 tsp. Cayenne pepper
  • 1 small or medium onion, diced.
  • 2 Tbsp. canola or vegetable oil

Pour oil into saucepan over medium-high heat.

Saute until onions start to become translucent.

Add all remaining ingredients and simmer on low for 45 minutes.

Let sauce cool completely, or blend half at a time, leaving a steam escape or you will have a mess!

Use a blender or an immersion blender to puree ingredients.

Simmer for an additional hour.

Pour into a pint sized mason jar.

Keep refrigerated for up to a month.


Pulled Pork
3 pounds pork sirloin roast
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon vegetable oil
2 medium onions, sliced
1 cup root beer, not diet
2 tablespoons minced garlic

Root Beer Barbecue Sauce
3 cups root beer
1 cup bottled chili sauce
1/4 teaspoon root beer concentrate (optional)
3 dashes hot pepper sauce (optional)
10 hamburger buns, split
lettuce leaves (optional)
tomato slices (optional)

Remove any excess fat from the roast and season the roast with salt and pepper.

Heat the oil in a large skillet over medium-high heat. Brown the roast on all sides then place the browned roast in the crock pot.

Add the onions and garlic to the crock pot and pour the root beer over all. Cover the crock pot and cook on low heat for 6 hours or on high for 3 hours, or until the meat is tender.

30 minutes or so before the roast is done cooking, combine the root beer and chili sauce in a heavy saucepan over medium heat. Bring to a boil then reduce the heat to a strong simmer. Let cook, stirring occasionally, for 30 minutes or until the mixture is reduced in half. Remove the saucepan from the heat and stir in the root beer concentrate and hot sauce (if using either).

Remove the roast from the crock pot and place on a cutting board. Using two forks, shred the meat.

Place lettuce and tomato slices on the buns and top with the shredded meat and onions from the crock pot and drizzle with the root beer sauce. Add any other condiments as desired. Serve immediately.


Pre-Cooking Your Ribs In The Oven

I used to request BBQ Ribs for every birthday dinner. My second request was for my grandmother to be flown in from Chicago, and that happened almost every year.

My dad who taught me how to make the best bbq ribs, and being from the mid-west where meat is king, I figured he knew what he was talking about.

First you season the ribs with a dry rub. There&rsquos store bought rubs you can use or just follow this recipe as a guide. Then you cook the ribs low and slow in your oven until they are tender and cooked through.

At this point you can let the ribs cool, wrap them in foil and keep them in the refrigerator until you&rsquore ready to eat. Who knew a ribs recipe could be such a make ahead dinner recipe?

I know I never thought about ribs that way, I always though they were more of a difficult dinner request&hellipnot that it stopped me from asking for them!

After the ribs have cooked in the oven, all you need to do is make the sticky root beer glaze and get them on the grill. So whether you&rsquore making this pork ribs recipe for dinner or for a party, you&rsquove only got about 15 minutes to chow time.

Just look at how juicy these bbq ribs in the oven turn out! You can also throw some bbq sauce on here right at this point and call it dinner. No judging, they&rsquoll be super delicious.

Because maybe you want to make these bbq ribs in the winter or colder weather and you don&rsquot have a grill out? Baste them with bbq sauce and place them under the broiler for 5 minutes, you&rsquoll be good to go.

But if you do have your grill available, these pork spareribs only need about 15 minutes to get a good char and warm the sauce through. It&rsquos definitely worth the step if you can!


Can I Make Root Beer Pulled Pork in the Instant Pot?

Truth be told, nothing matches the flavor and tenderness of a slow-cooked pulled pork.

But if you&rsquore in a pinch, you can count on the trusty Instant Pot to cook pulled pork in no time! Here&rsquos how:

1. Brown the meat in the Instant Pot. In normal saute mode, heat the oil for 1 to 2 minutes. Add the pork and brown it for 3 minutes on each side.

2. In a bowl, combine the root beer and half of the barbecue sauce. Pour the mixture over the pork. Cover the pot and pressure cook on high pressure for 45 minutes.

3. Let the pork sit for 10 minutes and switch to quick pressure release.

4. Transfer the meat to a cutting board and let it cool.

5. Meanwhile, switch the Instant Pot setting to high saute. Let the sauce simmer for 10 to 12 minutes, stirring constantly until the sauce is thick. Add the remaining barbecue sauce to the mix.

6. Once cool, shred the meat with two forks. Place it back into the pot and toss to coat.


Root Beer Sloppy Joes

This post may contain affiliate links. Read my disclosure policy.

Root Beer Sloppy Joes are a quick, easy kid friendly dinner. Tasty sandwiches slathered in tangy sweet homemade BBQ sauce, topped with crispy fried onions!

We’re back with another mouthwatering Sloppy Joes Recipe to add to your weeknight dinner rotation! The whole family will love this sweet bbq sauce upgrade to Ultimate Sloppy Joes.

ROOT BEER SLOPPY JOES

This is a delicious, family friendly dinner recipe that you (and the kids) won’t be able to get enough of! The sweet and tangy BBQ sauce is so good you’ll want extra on the side to dunk your Joes in. Plus it’s made completely from scratch, with no ketchup, so you can feel good about the kids gobbling it up.

If you’ve never had a soda pop BBQ sauce, these Root Beer Sloppy Joes are about to rock your world! The root beer gives a warm caramel flavor and just the right amount of sweetness. Combined with the savory onions, beef broth, and Worcestershire sauce, you get a perfectly balanced mild barbecue Sandwich Recipe the whole family will love.

The homemade Root Beer BBQ Sauce is the best part of these delicious sandwiches! It is easy to make and has so much flavor. That being said, it does take about 45 minutes to prepare so be sure to give yourself the extra time. You can use it as soon as it is done cooking, nice and hot.

If you know you won’t have extra time to make the BBQ sauce and Root Beer Sloppy Joes at the same time, make the sauce the night before. Or if you are really busy at dinner time (who hasn’t been there), make these Root Beer Sloppy Joes in the slow cooker. You don’t even have to prep the sauce ahead. Simply dump all the ingredients over the browned meat, stir, and dinner is ready when you get home.

Sweet and savory flavors of Root Beer Sloppy Joes go perfectly with sweet potatoes, so serve them with Sweet Potato Fries. For a backyard barbecue style dinner, serve these Root Beer BBQ Sloppy Joes with Coleslaw and Mac and Cheese. Then treat everyone to root beer floats for a fun summery dessert!


Recipe Summary

  • 1 2.5-3 pound pork sirloin roast
  • ½ teaspoon pepper
  • 1 tablespoon cooking oil
  • 2 medium onions, cut into thin wedges
  • 1 cup root beer
  • 2 tablespoons minced garlic
  • 3 cups root beer (two 12-oz. cans or bottles)
  • 1 cup bottled chili sauce
  • ¼ teaspoon root beer concentrate (optional)
  • 6 dashes hot pepper sauce (optional)
  • 8 hamburger buns, split (and toasted, if desired)
  • Lettuce leaves (optional)
  • Tomato slices (optional)

Trim fat from meat. If necessary, cut roast to fit into crockery cooker. Sprinkle meat with the salt and pepper. In a large skillet brown roast on all sides in hot oil. Drain. Transfer meat to a 3-1/2-, 4-, or 5-quart electric crockery cooker. Add onions, the 1 cup root beer, and garlic. Cover cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

Meanwhile, for sauce, in a medium saucepan combine the 2 cans or bottles of root beer and bottled chili sauce. Bring to boiling reduce heat.

Boil gently, uncovered, stirring occasionally, about 30 minutes or until mixture is reduced to 2 cups. Add root beer concentrate and bottled hot pepper sauce, if desired.

Transfer roast to a cutting board or serving platter. With a slotted spoon, remove onions from juices and place on serving platter. Discard juices. Using two forks, pull meat apart into shreds. To serve, line buns with lettuce leaves and tomato slices, if desired. Add meat and onions spoon on sauce. Makes 8 to 10 servings.

Transfer pork mixture to covered container and chill up to 24 hours. Or transfer to 1-, 2-, or 4-serving freezer containers seal, label, and freeze up to 1 month. Thaw overnight before serving. To reheat, transfer to saucepan cover and heat over medium-low heat until heated through, stirring occasionally. If necessary, add 2 to 4 tablespoons water to keep mixture from sticking.


Having chicken day after day can get really boring. Shake up your routine with this delicious grilled chicken with root beer BBQ sauce. It's so good, people will be asking for seconds.The sauce can be stored for about 2 weeks, too.

Ingredients

  • 3 lbs of boneless, skinless chicken breasts
  • olive oil
  • Salt & pepper
  • Tony Chachere's Spice N' Herbs

BBQ Sauce Ingredients:

  • 1 C root beer
  • 1 C ketchup
  • 1/4 C lemon juice
  • 1/2 tsp grated lemon peel
  • 1/4 C orange juice
  • 1/2 tsp grated orange peel
  • 3 TBSP Worcestershire sauce
  • 1 1/2 TBSP honey
  • 1 TBSP molasses
  • 1/2 tsp garlic salt
  • 1/2 tsp onion powder
  • 1/2 tsp nutmeg

Instructions

  1. BBQ Sauce Directions:
  2. Add all ingredients into a medium size sauce pan, bringing to a boil and constantly stirring.
  3. Reduce heat to a simmer for about 20 minutes, allowing the sauce to thicken.
  4. Allow to cool in refrigerator. Cover and store for up to 14 days.
  1. BBQ Chicken Directions:
  2. Put the chicken in a bowl and sprinkle it with Tony Chachere's Spice N' Herbs.
  3. Place in the refrigerator for 30-60 minutes.
  4. Pour olive oil on a paper towel and rub on the grates of your grill.
  5. Put chicken on the grill and begin to brush on the BBQ sauce.
  6. Cook for 5 minutes, then rotate the chicken applying BBQ sauce as you do.
  7. Cook on this side for another 5 minutes. Continue to rotate sides and applying BBQ sauce every 5 minutes up to a total of 20-30 minutes or until there is no pink.

Nutrition Information:

Yield:

Serving Size:

This information is provided as a convenience, and should not be used to determine actual nutritional values. Also, this seems to calculate sodium on the high side.

Love these Pinterest remakes? Here are a few more fun ones:

  • Blueberry Apple Cider Vinegar Detox Drink by Confessions of an Overworked Mom
  • Layered Berry Smoothie Recipe by A Mom’s Take
  • Veggies Cooked in a Dishwasher by Homemaking Hacks
  • Cajun Cast Iron Skillet Potatoes by Better in Bulk
  • Yellow Squash Croquettes by Mom Always Finds Out
  • Paint Chip Calendar by Upstate Ramblings

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About Greta Brinkley

Greta is originally from the West Coast. Now living in the Midwest, she loves hockey, sparkles, nail polish, and bright colors. She also cannot resist anything that has peanut butter and chocolate together. And she hates filling out bios. Yep.


How to make Root Beer Pulled Pork:

Purchase a pork roast- butt or shoulder cut, and trim it of any obvious excess fat slabs.

Sprinkle on an envelope of dried onion soup mix (or some dehydrated onions).

With clean hands, rub the mix into the meat on all sides. Give it a good sprinkle of salt and pepper too.

Place your seasoned roast into your slow cooker.

In a medium bowl, mix a can of root beer with a half cup of your favorite bbq sauce. I like the Jack Daniel’s brand, but Sweet Baby Rays is pretty darn good too.

Pour the root beer-BBQ sauce mixture over your pork roast. Then let it cook LOW and slow for 10 or 11 hours.


Root Beer BBQ Sauce!

I am one of those crazy people who loves grilling so much that I do it all year long. Yes, even when it is raining. Umbrella in hand, I’m out there checking to see if the food is done, LOL. I am always on the lookout for good BBQ sauce recipes because my husband is allergic to artifical smoke flavoring. This flavoring and high fructose corn syrup (HFCS – something I try to avoid) are found in nearly all bottled BBQ sauces. (Stubb’s brand of BBQ sauces are all gluten-free.)

I love the savory/sour/sweet combo of tomato-based sauces with fruit juices and sugar. Using sodas in sauces is an old tradition in the American South and the root beer in this recipe adds a wonderful flavor. It will have people scratching their heads trying to figure out what is in the sauce.

I found the original recipe on Epicurious.com. Have you found them yet? They feature the recipes from Bon Appetit and Gourmet magazines. With Gourmet no longer being printed, this is the only way to get their recipes. Epicurious has videos on a huge variety of topics that can be invaluable to young cooks. Articles range from spa and graduation menus to restaurant and equipment guides. It is a wonderful place to get inspiration.

Yesterday’s recipe for Spicy Pulled Pork most likely yielded leftover meat which can be used in a lot of different ways. You can toss it with some of today’s sauce, put it on a hoagie roll (or gluten-free roll), and have a BBQ pork sandwich!

I would love to hear about your favorite BBQ sauce recipes. What style do you like? What are some unusual ingredients that you use? Happy Grilling!

Jane’s Tip:

Liquid smoke seasoning and smoked paprika are great ways to get the smoky flavor of the barbecue without lighting any charcoal. Chipotle powder (made from smoked, dried jalapeño peppers) adds spicy heat as well as smokiness.

To know when a liquid has reduced to a specific amount, before starting the recipe, measure the amount of water called for in your recipe (1-1/2 cups for this recipe) and pour into saucepan you will be using. Stick the handle of a wooden spoon in the water and mark the level with a pencil. Pour out the water and cook your sauce until its level is at or below the pencil line on the spoon handle.

Gluten-Free Notes:

I am updating this older post with points about where to watch out for gluten ingredients. Make sure you check all the labels and if in doubt, contact the manufacturer. Wright’s brand of liquid smoke is gluten-free. Penzy’s and McCormick brands of seasonings are gluten-free.



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