Cooking, Baking & Cocktail Shaking

Guinness Barbecue Sauce

It’s grillin’ season,  and grillin’ season requires gallons of barbecue sauce for slathering. We mop barbecue sauce on just about everything. It’s Squirrel’s favorite condiment. I love the deep, bold flavor that barbecue sauce adds to just about any cut of meat. It really enhances a recipe.

The other day I made baby back ribs and was going to slather them with one of my favorite store-bought sauces, Sweet Baby Ray’s. Man, I love that sauce. Their honey chipotle is finger lickin’ tasty.

I opened the fridge to grab my beloved Sweet Baby Ray’s when I noticed one lonely bottle of Guinness sitting patiently in the very back of the refrigerator, staring out and looking unloved. I knew it was there; I just didn’t know what to do with it. I’m not even sure why I originally purchased it, considering I don’t drink the stuff straight up. It was ignored, pushed to the side, and hidden behind a jar of pickles. It sat there so long that it began to ferment and get stronger.

After staring at the deprived bottle of stout for a few seconds, a light bulb went off. I quickly sat the Sweet Baby Ray’s down and grabbed the bottle Guinness.

Enter Guinness barbecue sauce. The bold, chocolatey stout created a flavorful sauce.

Guinness Barbecue Sauce-7815

I started by cooking some onions, green peppers, and garlic. I add the Guinness and reduced it by half, which yielded a rich, dark sauce. The addition of molasses and brown sugar sweetened the sauce and gave it that ubiquitous sticky texture that caramelizes perfectly when slathered on meat and grilled.

This will be your new favorite sauce to grill with.

Guinness Barbecue Sauce | -7836

This sauce takes very little effort to throw together. It’s so simple, I made it on a Monday evening after work.

Baby back ribs never tasted so good. Enjoy!

Guinness Barbecue Sauce
Recipe Type: Sauce
Author: Jennie
Prep time:
Cook time:
Total time:
Serves: 2 cups
  • 1 tablespoon canola oil
  • 1/4 cup green pepper, finely chopped
  • 1/2 cup onion, finely chopped
  • 2 garlic cloves, minced
  • 1/2 teaspoon red pepper flakes
  • 1 1/2 cups Guinness
  • 1 cup ketchup
  • 1/3 cup brown sugar
  • 1/4 cup molasses
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon ground mustard
  • 1/4 teaspoon cayenne (optional)
  • Salt & pepper
  1. Heat the canola oil in a medium-sized saucepan over medium heat. Add the green peppers, onions, garlic, red pepper flakes, and a pinch of salt and pepper. Cook, stirring occasionally, until the vegetables are tender, about 4 minutes.
  2. Turn the heat up to medium-high. Take the saucepan off of the heat and add the Guinness. Place the pot back on the burner and reduce to half, about 10 minutes.
  3. Turn the heat down to medium-low. Add the ketchup, brown sugar, molasses, apple cider vinegar, ground mustard, cayenne (if using), and a pinch of salt and pepper. Stir the mixture to combine. Simmer for 10 minutes, stirring occasionally.
  4. Blend the mixture with an immersion blender or transfer the mixture to a food processor and blend until smooth.
  5. Use right away or allow to cool and store in an airtight container in the refrigerator for up to 7 days.


20 Responses to “Guinness Barbecue Sauce”

  1. #
    movita beaucoup — July 21, 2013 at 9:08 am

    summer = grilling
    grilling = 2.0 actually making dinner
    2.0 making dinner = me building my empire
    me building my empire = you bottling your own BBQ sauce for grocery stores


    • Jennie replied July 21st, 2013 at 4:30 pm

      I love it when Squirrel cooks. It frees up so much time for me to do anything I want…which is usually blogging, photographing, and baking.


  2. #
    Paula @ Vintage Kitchen Notes — July 21, 2013 at 10:04 am

    few things as good as opening my fridge and finding homemade bbq sauce. I always use bourbon, but will try this recipe!


  3. #
    Trish @infinebalance — July 21, 2013 at 8:10 pm

    You will probably kill me when I tell you I want to smother some tofu with this sauce. But I do. Don’t hate me.


    • Jennie replied July 21st, 2013 at 8:25 pm

      I think this sauce would be amazing on tofu. It would certainly jazz it up. There’s no hate here.


  4. #
    Julia — July 22, 2013 at 8:36 am

    Guinness is my favorite beer! And I have a huge thing for bbq sauce…I’m always trying different brands and enjoying other’s homemade sauces so it’s time for me to make it at home. Love this, lady!


  5. #
    Stacy | Wicked Good Kitchen — July 22, 2013 at 8:59 am

    Oh, girl…I just adore BBQ sauce with beer reductions! Bourbon and beer reductions RULE and your sauce looks divine! Thanks for sharing! xo


  6. #
    Anita at Hungry Couple — July 22, 2013 at 3:48 pm

    This sounds great. I’m not much of a ketchup fan so BBQ sauce is my go-to meat condiment.


  7. #
    Georgia @ The Comfort of Cooking — July 22, 2013 at 5:30 pm

    Oh man! My Guinness-loving hubby would LOVE this sauce. After all, he mans the BBQ so should get to use a sauce he likes! Going to try this soon. Great recipe, Jennie!


  8. #
    Kiersten @ Oh My Veggies — July 23, 2013 at 3:57 pm

    I totally need to start making my own barbecue sauce on a regular basis. And I’m going to start with this recipe! :D


    • Jennie replied July 23rd, 2013 at 8:39 pm

      Kiersten, it’s so much better. You really get to be creative. Let me know how you like it.


  9. #
    Susan — July 24, 2013 at 5:13 pm

    I think I found my new favorite BBQ sauce! This is great.


    • Jennie replied July 24th, 2013 at 7:45 pm

      Thanks, Susan! Did you make it?


  10. #
    Tara — August 11, 2013 at 9:12 pm

    Drooling thinking about this delicious looking sauce!!!


    • Jennie replied August 14th, 2013 at 11:33 am

      Thanks, Tara. We really enjoyed it.


  11. #
    Alex — October 9, 2014 at 10:18 am

    This looks super-duper delicious, and easy to make. I’ll have to try my hand at making my own since I’m about to run out of my favourite store-bought brand, the Tonton Kobe – which in all honesty is better for marinating than for basting.


  12. #
    Anna — January 1, 2015 at 6:14 pm

    Any reason this could not/should not be frozen?


    • Jennie replied January 3rd, 2015 at 5:53 pm

      No reason at all. It should freeze well for up to 3 months.



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