Grilling Guru Recipe: Golden Road Brewing’s BBQ Rib Sauce

Chef Adam Levoe shares his bone-sucking recipe

There tends to be much confusion surrounding the definitions of grilling versus barbecue. Our June issue celebrates the former—a quintessentially California art dedicated to high heat, fast cooking, and fresh flavors. The latter is the realm of slow cooked meats slathered in bold spice rubs and hefty sauces. While L.A. is much more a grilling city, we know a good barbecued rib when we bite into one. Chef Adam Levoe of the Atwater Village beer behemoth, Golden Road Brewing, knows that the pub’s wraparound patio is just the place to gnaw on a few slow-cooked baby backs. And like any professional suds enthusiast, he throws a little of the house Hefeweizen into his signature barbecue sauce that you’ll likely be sucking off each and every bone.

Golden Road Brewing’s BBQ Rib Sauce made with Golden Road Hefeweizen

3 cups ketchup
4 ½ cups of GRB hef
1 ½ cup of balsamic
3 small red onions diced
3 tablespoon of minced garlic
4 ½ tablespoon of whole grain mustard
1 ½ cup of packed brown sugar
½ cup of honey
6 teaspoons of Tabasco
3 teaspoons of Worcestershire
3/4 cups of water
Whisk all of the ingredients in a large saucepan, bring to a boil and then reduce the heat to a bare simmer.  Cook for 2 1/2  hours partially covered until nice and thick. This recipe can slather up to 6 racks of ribs.