Root Beer Barbecue Sauce Recipes

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ROOT BEER BBQ SAUCE

This was a delightful switch from my normal bbq sauce. The flavor is a bit different, but different in a great way. The leftover sauce can be stored in the fridge to use later. Shock your friends and let them try to guess that "secret ingredient"!

Provided by Redneck Epicurean

Categories     Sauces

Time 1h30m

Yield 1 batch

Number Of Ingredients 9



Root Beer BBQ Sauce image

Steps:

  • Reduce the root beer to 1 cup over medium heat in a large saucepan -- this takes about one hour.
  • Add the Apple Cider Vinegar, ketchup, Yellow Mustard, lemon juice, Worcestershire Sauce, Tabasco, salt and pepper.
  • Stir well and simmer for twenty minutes.
  • Finish the sauce by whisking in the cold butter for extra body and flavor.

1 (2 liter) bottle root beer
1 1/2 cups apple cider vinegar
1/2 cup ketchup
1/2 cup yellow mustard
2 tablespoons Worcestershire sauce
1 tablespoon Tabasco sauce
1 teaspoon kosher salt
1 teaspoon black pepper
2 tablespoons cold unsalted butter

ROOT BEER BARBECUE SAUCE

I doubled the recipe and baked my chicken pieces in it browning the chicken pieces first, I added in 1 tablespoon chili powder and some cayenne pepper, for a sweeter sauce add in more brown sugar to taste, if you like a thick sauce then mix in a little water mixed with cornstarch towards then end of cooking then simmer for a couple minutes to thicken.

Provided by Kittencalrecipezazz

Categories     Sauces

Time P1DT30m

Yield 1 1/2 cups

Number Of Ingredients 13



Root Beer Barbecue Sauce image

Steps:

  • If you are adding in onion and garlic, then saute first in a couple tablespoons oil in a heavy saucepan for about 5 minutes until soft.
  • Add in the remaining ingredients, except salt and pepper; bring to a boil, stirring occasionally.
  • Reduce heat to medium-low and simmer for about 25-30 minutes.
  • Season with salt and pepper to taste.
  • Cool to room temperature, cover then chill overnight or tightly covered for up to 2 weeks.

1 cup root beer (don't use sugar-free!)
1 cup ketchup
1/4 cup fresh lemon juice
1/4 cup orange juice
3 tablespoons Worcestershire sauce
2 tablespoons dark brown sugar
1 tablespoon light molasses
1 teaspoon liquid smoke (optional, but good to add in)
1 teaspoon grated lemon zest
1/2 teaspoon ginger powder
1/2 teaspoon onion powder
1/2-1 teaspoon garlic powder (I used fresh garlic)
salt and pepper

ROOT BEER BBQ SAUCE

Provided by Food Network Kitchen

Categories     condiment

Time 50m

Number Of Ingredients 0



Root Beer BBQ Sauce image

Steps:

  • Combine a 12-ounce can of root beer, 1/2 cup ketchup, 1/4 cup each lemon juice and orange juice, 2 tablespoons each barbecue sauce, brown sugar and Worcestershire sauce, 1 tablespoon molasses and 1/2 teaspoon ground ginger in a saucepan. Simmer until thick, stirring, 45 minutes.

ROOT BEER BBQ SAUCE

This BBQ sauce can be used a variety of ways- we've even put it on potatoes at my house! It's sweet, tangy, and has a small kick to it. The root beer can also be substituted with Dr Pepper® or Coca Cola®.

Provided by maryyyy

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     BBQ Sauce Recipes

Time 25m

Yield 16

Number Of Ingredients 11



Root Beer BBQ Sauce image

Steps:

  • Stir together the root beer, ketchup, orange juice, Worcestershire sauce, and molasses in a saucepan. Season with ginger, paprika, chipotle powder, garlic powder, onion powder, and red pepper flakes. Bring to a boil over high heat, then reduce heat to medium-low and simmer 15 minutes, stirring occasionally. Use immediately or store in the refrigerator up to a week.

Nutrition Facts : Calories 66.9 calories, Carbohydrate 17 g, Fat 0.2 g, Fiber 0.3 g, Protein 0.7 g, Sodium 382.3 mg, Sugar 14.3 g

2 cups root beer
2 cups ketchup
½ cup no-pulp orange juice
¼ cup Worcestershire sauce
¼ cup molasses
1 teaspoon ground ginger
1 teaspoon hot paprika
1 teaspoon chipotle chile powder
2 teaspoons garlic powder
2 teaspoons onion powder
½ teaspoon crushed red pepper flakes

ROOT BEER BBQ SAUCE

Provided by Food Network

Categories     condiment

Time 35m

Yield 8 cups

Number Of Ingredients 7



Root Beer BBQ Sauce image

Steps:

  • Boil the root beer in an 8-quart saucepot over high heat until reduced by half, about 15 minutes.
  • Lower the heat to a medium-low and add the ketchup, brown sugar, cider vinegar, pepper, ground ginger and salt. Simmer, stirring frequently, until the sauce reaches the desired thickness, another 5 to 10 minutes.
  • Chill in the refrigerator until fully cooled.

8 cups root beer
4 cups ketchup
1 cup brown sugar
1/4 cup apple cider vinegar
4 teaspoons freshly cracked black pepper
2 1/2 teaspoons ground ginger
2 1/2 teaspoons kosher salt

GRILLED CHICKEN WITH ROOT BEER BARBECUE SAUCE

Categories     Chicken     Fourth of July     Summer     Grill/Barbecue     Bon Appétit

Yield Makes 4 to 6 servings

Number Of Ingredients 12



Grilled Chicken with Root Beer Barbecue Sauce image

Steps:

  • Mix first 5 ingredients in small bowl. Reserve 4 teaspoons spice mixture for mop mixture. Rub remaining spice mixture all over chicken halves. Refrigerate chicken 1 hour.
  • Mix 1 cup water, vinegar, Worcestershire sauce, and reserved 4 teaspoons spice mixture in medium bowl to blend for mop mixture.
  • Place 1 handful of torn newspaper in bottom of charcoal chimney. Top newspaper with 30 charcoal briquettes. Remove top rack from barbecue; place chimney on bottom rack. Light newspaper and let charcoal burn until ash on briquettes is gray, about 30 minutes. Open 1 bottom barbecue vent. Turn out hot charcoal onto 1 side of bottom rack. Using metal spatula, spread charcoal to cover approximately 1/3 of rack. Scatter 1 cup drained wood chips over coals (using too many wet chips may douse the fire). Fill foil loaf pan halfway with water and place on bottom rack opposite coals.
  • Return top rack to barbecue. Arrange chicken halves, skin side up, on top rack above loaf pan (not above charcoal). Cover barbecue with lid, positioning top vent directly over chickens. Place stem of candy thermometer through top vent, with gauge on outside of lid and tip near chickens (thermometer should not touch chickens or rack); leave thermometer in place during cooking. Use top and bottom barbecue vents to maintain temperature between 275°F and 325°F, opening vents wider to increase heat and closing to decrease heat. Keep any other vents closed. Check temperature every 10 minutes.
  • Grill chickens until almost cooked through, brushing with mop mixture every 15 minutes, about 1 hour 25 minutes. After 15 minutes, use technique described above to light an additional 15 charcoal briquettes in chimney set atop nonflammable surface.
  • If temperature of barbecue falls below 275°F, use oven mitts to lift off top rack with chickens; place rack with chickens on nonflammable surface. Using tongs, add hot gray charcoal briquettes from chimney to bottom rack. Scatter remaining 1 cup drained wood chips over charcoal. Reposition top rack on barbecue, placing chickens above loaf pan. Cover with lid. Brush chickens with some Root Beer Barbecue Sauce and continue grilling until meat thermometer inserted into thighs registers 180°F, about 6 minutes longer. Using tongs, move chickens directly over fire. Grill until sauce sizzles and browns, about 2 minutes. Cut chicken into quarters. Serve, passing remaining Root Beer Barbecue Sauce separately.

1 tablespoon salt
1 tablespoon Hungarian sweet paprika
1 tablespoon (packed) dark brown sugar
2 teaspoons ground black pepper
1/4 teaspoon celery seed
2 3 1/2- to 3 3/4-pound chickens, each cut in half, backbones removed
1 cup water
3/4 cup distilled white vinegar
1/4 cup Worcestershire sauce
45 charcoal briquettes
2 cups hickory wood chips, soaked 1 hour in water to cover, drained
Root Beer Barbecue Sauce

PORK SANDWICHES WITH ROOT BEER BARBECUE SAUCE

My tasty recipe is sure to please a crowd! People say they love the subtle heat and hint of sweetness in these saucy sandwiches. Try serving them with coleslaw and pickles. -Karen Currie, Kirkwood, Missouri

Provided by Taste of Home

Categories     Lunch

Time 10h

Yield 8 servings.

Number Of Ingredients 7



Pork Sandwiches with Root Beer Barbecue Sauce image

Steps:

  • Place roast in a 3-qt. slow cooker. Add the onion, garlic and 1 cup root beer. Cover and cook on low for 9-10 hours or until meat is tender. , In a small saucepan, combine the chili sauce, hot pepper sauce and remaining root beer. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until thickened. , Remove meat from slow cooker; cool slightly. Discard cooking juices. Shred pork with 2 forks and return to slow cooker. Stir in barbecue sauce. Cover and cook on low for 30 minutes or until heated through. Serve on rolls.

Nutrition Facts : Calories 424 calories, Fat 9g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 1066mg sodium, Carbohydrate 57g carbohydrate (22g sugars, Fiber 2g fiber), Protein 29g protein.

2 pounds boneless pork sirloin roast
1 medium onion, sliced
2 tablespoons dried minced garlic
3 cups root beer, divided
1 bottle (12 ounces) chili sauce
1/8 teaspoon hot pepper sauce
8 kaiser rolls, split

ROOT BEER BARBECUE SAUCE

Categories     Sauce     Fourth of July     Summer     Grill/Barbecue     Bon Appétit

Yield Makes 1 1/2 cups

Number Of Ingredients 12



Root Beer Barbecue Sauce image

Steps:

  • 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. (Can be made 2 weeks ahead; keep refrigerated.)
  • *Smoke-flavored liquid seasoning is available at specialty foods stores and many supermarkets.

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

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