This sauces goes great with the Smoked Beef Brisket with Chocolate Ancho Rub.

Makes 4 Cups


2TBSPOlive Oil
1Each Yellow Onion, peeled and minced
1TSP  Kosher Salt
2TBSPChocolate Ancho Rub
1/4    Cup  Molasses, Black Strap if available
1Each Stout Beer*, 12 oz. of your choice
1/4    Cup  Malt or Apple Cider Vinegar
1Can  Tomato Sauce, preferable organic
1Shot  Espresso

Stout BBQ Sauce

In a medium sized pan add olive oil, minced onion and salt (1).  Cook over medium heat, stirring occasionally until the onions are caramelized (2).  Add the Chocolate Ancho Rub (3) and stir for about 30 seconds, to toast the spices.  Add the molasses and stir another 15 seconds (4) to combine, deglazing with the stout beer (5); stir well, helping lift off any of the fond on the bottom of the pan.  Add malt or cider vinegar and tomato sauce, keeping the heat to medium, stirring while cooking for about 25 minutes. 
The sauce should be thick, dark brow, but not burnt.  Add the shot of espresso and transfer the sauce to the pitcher of a blender and puree for about 1 minute or until smooth.  Transfer the sauce to a pint size jar (6) and use with the Smoked Beef Brisket with Chocolate Ancho Rub (7). 

* For beer: Stouts vary widely from beer to beer. For example, an Oatmeal Stout gives a nice creaminess, where the Dry Stout has a lighter body.   A Milk Stout with its un-fermentable lactose will leave a residual feel in your mouth.    Cooking with these beers will yield different results.   I would recommend Anderson Valley’s Oatmeal Stout, Bison’s Chocolate Stout, Young’s Double Chocolate Stout, or Samuel Smiths Imperial StoutGuinness could work too, if you don’t have a homebrewed Stout one on hand.