Beer cuisine virtuoso Brian Morin, chef at Toronto’s beerbistro (co-owned by the author), crafted this stellar sauce to highlight the flavors of pork’s favorite fruit partner, the apple. If you must, the apple ale may be substituted by an off-dry ale featuring apricot or peach.
- 4 teaspoons butter
- 1 clove garlic, minced
- 1 small onion, diced
- 2 cups ketchup
- 1 cup apple ale, such as Unibroue's Éphèmere
- 4 teaspoons sugar
- 4 teaspoons barbecue rub, such as Magic Dust
- 1/3 cup cider vinegar
- 2 teaspoons Dijon mustard
- Freshly ground black pepper to taste
In a large, heavy-bottomed pot, melt butter and cook onions and garlic until soft and fragrant. Add remaining ingredients and stir until blended. Transfer to food processor and blend until smooth. Return to pot and adjust seasonings if necessary.
Makes approximately 4 cups of sauce. Will keep refrigerated for up to two weeks.