Root Beer Barbecue Sauce

Welcome to my new obsession, barbecue sauce. All summer I've been craving it, slathered over chicken, burgers and fries. So far though I haven't done any true barbecuing though. I didn't plan to either, initially the plan this week was to bring you this recipe.
Looks delicious right? But admittedly more of a winter dish. I was all set to ignore that though and make them this week until 2 separate trips to the grocery store yielded no short ribs. They're sold out and the butcher doesn't know when more are coming in!

On the second trip, my sister (who shouldn't have gone to the grocery store hungry) insisted I get something else to make. She was paying so I couldn't refuse. I picked up several pounds of beef spareribs even though I had no idea how to cook them.
After settling on a cooking method (I'll be slow roasting them), I knew I needed to make my own barbecue sauce. You don't take the time to make ribs then toss bottled barbecue sauce on them.
Not wanting to let go on my root beer dreams, I found this barbecue sauce recipe and adapted it to use root beer instead of Dr. Pepper.
I'm calling this the first version, because I will be experimenting to create a more root beer-y version soon.The sauce is delicious, but I'm not sure someone would know that there's root beer in it.

I am no officially of the opinion that everyone should make their own barbecue sauce, its super easy and a great way to experiment in the kitchen. Find a basic recipe and make it your own, then brag to everyone about your secret special barbecue sauce.

Almost Root Beer Barbecue Sauce
4 tablespoons (1/2 stick) unsalted butter
1 large yellow onion, chopped
4 cloves garlic, chopped
1 cup ketchup
3 tablespoons tomato paste
1 1/2 cups of root beer
1/2 cup cider vinegar
1/3 cup Worcestershire sauce
1/2 cup packed dark brown sugar
1 teaspoon srichacia (or whatever hot sauce you have on hand)
1 teaspoon fine-ground white pepper
1 teaspoon kosher salt

Melt butter in a saute pan, add garlic and onions and cook until "translucent".


Then add everything else. Simmer for 30-40 minutes until it is thickened. Turn off the stove and let the sauce cool. (Do not put it into your blender hot!) Once it is no longer boiling hot, but still slightly warm, pour into the blender and blend until smooth.
The sauce will keep in the fridge for 2 weeks, but it probably won't last that long.


Something weird: I realized halfway through cooking that I didn't have any vinegar so I used Chiavetta's marinade instead, if you do this be very careful about seasoning with salt and pepper since it'll already have some.