There is something about summer and warm weather that just screams BBQ sauce. It’s thick and sweet, tangy and sassy. My favorite thing is slathering it quite liberally over ribs or chicken, then broiling them so they get a nice, caramel-like crust. And while you may think BBQ sauce is delicious – nectar of the BBQ gods, if you will – you have no idea until you’ve tried homemade BBQ sauce. It’s a completely different animal.
I made a root beer version last summer and have been using it on basically everything ever since. But a recent influx of Angry Orchard in my fridge had me interested in trying a new variation, so I went with Angry Orchard BBQ sauce this time around. I used some of their crisp apple flavor in place of the root beer. I then took the BBQ sauce off to Vegas and married it. Or at least I would have, if Vegas wasn’t so far away. This sauce, man. It is amazing. The hard cider is sweet with just a hint of tarty flavor. I globbed it onto some chicken for lunches this week and then promptly ate all of it. I couldn’t wait.
- 1 Tbsp. canola oil
- 1 vidalia onion, diced
- 2 cloves garlic, minced
- 2 tsp. smoked paprika
- 1 cup crisp apple Angry Orchard
- 1 cup ketchup
- 1/3 cup brown sugar
- 2 Tbsp. molasses
- Heat canola oil over medium high in a pan. Add onions and cook until soft, about 5 minutes. Add in garlic and cook until fragrant, another 30 seconds.
- Add in smoked paprika and stir until the onions are coated.
- Add in the Angry Orchard and cook 5 minutes.
- Stir in ketchup, brown sugar and molasses and cook 15 more minutes until thicken.
- Transfer to a jar. Keep refrigerated.