Guinness BBQ Sauce Recipe

An easy 30 minute homemade Guinness barbecue sauce recipe that’s perfect on chicken, baby back ribs, and all your favorite smoked BBQ meats!

Sauce (sometimes) really is boss and making an easy homemade sauce to top off all your favorite BBQ recipes is honestly very simple.

This recipe uses Guinness beer, but you can use any other stout beer for this recipe that you like.

While I personally don’t enjoy Guinness on its own, the chocolate and bitter coffee-like notes work really well as the base to a BBQ sauce (there isn’t actually any chocolate or coffee in it for the record).

Below you will find details on the recipe ingredients, substitutions, and details on using it on these bacon wrapped Chicken wings, pair with pellet smoker brisket, slow smoked ribs, and more. Let’s dive in.

“School” Supplies:

• Small Sauce Pan
• Whisk
• Measuring Cups and Spoons
• Jar (for storage)

“Class” Notes:

Welcome to my virtual classroom! Use the guided notes below where I often answer commonly asked questions I get from readers and cooks just like you. 

This information is meant to help you have a stronger understanding of this recipe and the process so you can find success all on your own. 

Ready to begin cooking? Simply jump to the recipe below and begin. 

What Does Guinness BBQ Sauce Taste Like?

This BBQ sauce is a nice mix between a classic Kansas city style sweet BBQ sauce and a more vinegar-based sauce you see in the Carolinas.

While Guinness on its own has a strong and somewhat bitter flavor when paired with the brown sugar, maple syrup, and ketchup it really has a nice balanced taste.

The slight smokiness comes from the smoked paprika, but do not add any liquid smoke to this recipe.

If you find yourself with any leftover beer from St. Patrick’s day then make sure you make a batch of this sauce to have on hand!

Ingredients:

• Guinness Beer
• Ketchup (I use a no-sugar added ketchup for this recipe so I can control the sweetness level. You can also use canned tomato sauce).
• Brown Sugar
• Maple Syrup
• Apple Cider Vinegar
• Worcestershire Sauce
• Onion Powder
• Garlic Powder
• Smoked Paprika
• Salt and Pepper
• Baking Soda (optional, see notes below)

Cooking Instructions:

Begin by pouring the beer into a saucepan over medium heat and bring it to a boil. Boiling will cook off any alcohol in the beer (so this is an alcohol-free recipe).

Simmer the beer for at least 10 minutes to concentrate the flavor and reduce the amount of liquid.

To the beer, add the ketchup, brown sugar, maple syrup, Worcestershire sauce, and apple cider vinegar. Mix in the spices (onion and garlic along with the paprika). Test taste and add salt and pepper as desired.

Whisk until the mixture in the saucepan is fully combined. Reduce the heat to low and allow the sauce to cook down a bit more. Stir occasionally.

If you find the sauce has a strong acidic taste, add a few pinches of baking soda to the sauce. It causes a chemical reaction to the acidity and helps neutralize some of the “bite”.

Remove the pan from the heat and allow the sauce to come up to room temperature before storing it in an air-tight container for up to seven days.

Saucing Instructions:

Saucing may vary depending on what you pair it with. I think it makes the perfect Guinness BBQ wing sauce, is delicious when on a pulled pork sandwich, but also could be used to make this BBQ ranch dressing too.

Here are some quick tips for saucing-

• Sauce the last 10 minutes of cooking to prevent burning and over caramelizing.
• Always add room temperature or warm sauce to the proteins you are cooking.
• Use a taller glass or jar and dip whole smoked chicken thighs or a whole cut rib right into the jar for an easy saucing technique.
• The sauce will thicken as well as it cools, do not thin it out!

I hope you enjoy this recipe. Did you make it? Leave a comment and review below to help other readers and share your experience. Tag me in your food photos on Instagram @Bonappeteach too!