PANTRYFLEX

On the jar: Oliverail Beaujolais Bbq

simmer · bbq sauce

NATIONAL AWARD WINNERPrep 5 minCook 15 min

Oliverail Beaujolais BBQ

Independent adaptation of a publicly published Gabriel Rucker recipe. Not affiliated with, sponsored by, or endorsed by Gabriel Rucker.

Beaujolais Bbq from a national-award-winning chef.

Ratio

Ratio by volume: Ketchup 120 ml, Red Wine Vinegar 120 ml, Honey 60 ml, Paprika 5 ml, Pepper 5 ml, Red Wine 700 ml
Ketchup 120 mlRed Wine Vinegar 120 mlHoney 60 mlPaprika 5 mlPepper 5 mlRed Wine 700 ml

Ingredients

  • Ketchup — 1/2 cup ketchup (120 ml)
  • Red Wine Vinegar — 1/2 cup red wine vinegar (120 ml)
  • Honey — 1/4 cup honey (60 ml)
  • Paprika — 1 tsp paprika (5 ml)
  • Pepper — 1 tsp freshly ground black pepper (5 ml)
  • Red Wine — 1 bottle Beaujolais, all but 1/2 cup (700 ml)

Method

  1. Pour to the lines in order (bottom → top): Ketchup, Red Wine Vinegar, Honey, Paprika, Pepper, Red Wine.
  2. Add: Pepper.
  3. Cap the jar and shake until combined.
  4. Pour into a cold pan and bring to a gentle simmer. The jar stays off the stove — cool leftovers to warm-to-touch before they go back in the glass.

Keep this recipe

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You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake cold, tip it into your pan. The jar measures; the stove finishes.

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Provenance

Gabriel Rucker works in Pacific Northwest / Le Pigeon; credentials include James Beard Rising Star Chef 2011; James Beard Best Chef: Northwest 2013.

Originally published as Beaujolais BBQ Sauce.

Adapted from a Gabriel Rucker recipe (Gabriel Rucker / Portland Monthly (Le Pigeon cookbook excerpt, Ten Speed Press)).

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FAQ

Can this go in a shake jar?

Yes — with one pan. Its liquids pour to the printed fill-lines and shake cold; the mix then goes into a pan to simmer. The jar itself never touches heat.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Gabriel Rucker / Portland Monthly (Le Pigeon cookbook excerpt, Ten Speed Press) (published as “Beaujolais BBQ Sauce”). Full citation lives in Provenance.

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