Beaujolais BBQ Sauce

Name: Beaujolais BBQ Sauce
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: about 2 cups (500 ml)
Cuisine: American
Ingredients: 1/2 cup ketchup (120 ml) Ketchup; 1/2 cup red wine vinegar (120 ml) Red Wine Vinegar; 1/4 cup honey (60 ml) Honey; 1 tsp paprika (5 ml) Paprika; 1 tsp freshly ground black pepper (5 ml) Pepper; 1 bottle Beaujolais, all but 1/2 cup (700 ml) Red Wine

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

BBQ SAUCE · GRILLED MEATS & ROASTED VEGETABLES

A bbq sauce for grilled meats & roasted vegetables. The same recipe pairs it with Currant Vinaigrette, the vinaigrette.

Gabriel Rucker's Beaujolais BBQ sauce for grilled meats.

On the jar

BEAUJOLAIS

Method: simmer
Yield: about 2 cups
Ingredients: 6
Jar batch: 0.25× recipe

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Ratio

RED WINE 700 mlKETCHUP 120 mlRED WINE VIN 120 mlHONEY 60 ml

Ingredients

Ketchup1/2 cup ketchup (120 ml)
Red Wine Vinegar1/2 cup red wine vinegar (120 ml)
Honey1/4 cup honey (60 ml)
Paprika1 tsp paprika (5 ml)
Pepper1 tsp freshly ground black pepper (5 ml)
Red Wine1 bottle Beaujolais, all but 1/2 cup (700 ml)

Method

Pour to the lines in order (bottom → top): RED WINE, KETCHUP, RED WINE VIN, HONEY.
Season to finish: PAPRIKA (to taste), PEPPER (to taste).
Cap the jar and shake until combined.
Pour into a cold pan and bring to a gentle simmer. The jar stays off the stove. Cool leftovers briefly before they go back in the glass, then refrigerate promptly.

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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.

4 kitchens · 1 star · 6 national awards

Beaujolais BBQ SauceNATIONAL AWARD WINNEROn the jar: BEAUJOLAIS
Onion-Coffee BBQ Sauce★ STARRED KITCHENOn the jar: BARBECUE
Eastern Carolina Vinegar SauceNATIONAL AWARD WINNEROn the jar: EASTERN CARO
Alabama White SauceNATIONAL AWARD WINNEROn the jar: ALABAMA

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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.

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

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?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 0.25× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

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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