Anybody who’s ever been to a bar (or frat party) knows that Rum and Coke go together like milk and cookies. But, who knew that Rum and Root Beer could team up for a phenomenal barbeque sauce? Well, oh my, do they! Although this was developed specifically to go with my BBQ Rub-a-dub and Dutch Oven R&R Pulled Pork, it really stands up incredibly well on it’s own! Ribs, chicken, tri-tip … you name it. This sauce will make your taste-buds do a victory dance!
INGREDIENTS
2 Cups Root Beer
2 Cups Ketchup
2 Shots (3 Ounces) Dark Rum
1/4 Cup Molasses
1/4 Cup Brown Sugar
1/4 Cup Apple Cider Vinegar
2 TBSP BBQ Rub-a-dub (or the smokey rub of your choice)
1 Tsp Red Crushed Pepper
1/2 Tsp Cayenne Pepper
1/2 Tsp Sea or Kosher Salt
RECIPE
In a medium-large saucepan, combine all ingredients.
Turn the heat on medium and stir or whisk well until all ingredients are fully combined.
Continue to stir occasionally until just before sauce begins to boil. Reduce heat to low and continue to simmer uncovered for 2 hours. Be sure to continue stirring every 10-15 minutes.
When done, remove from heat for 15 minutes. Then serve, use to baste, or cover and refrigerate. Will last up to three weeks … but, probably not! 😉
Prep Time = 10 minutes
Cook Time = 2 Hours
Makes 1.5 Quarts
©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at https://cavemancooking.wordpress.com authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.
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