Beer Barbecue Sauce

2 tsp rice bran oil
1 onion, diced
300 ml ale or lager with a solid malty backbone
¼ cup brown sugar
¾ cup Tuimato Sauce
2 tbsp SIDS RASPBERRY VINEGAR
4 tbsp raw bush honey
1 tsp cumin
2 tsp garlic powder
2 tsp SIDS SALT & PEPPER

Sauté the diced onion in the oil in a saucepan (preferably a deeper one) over medium heat. (about 4 minutes)
Once the onion bits soften, deglaze with a splash or two of the beer. Once the vigorous foaming subsides, add the rest of the beer and simmer until reduced by half.
Lower the heat to medium-low. Add the brown sugar, Tuimato Sauce, SIDS RASPBERRY VINEGAR, honey, cumin, garlic powder, SIDS SALT & PEPPER and stir to mix well together. Simmer to reduce. Once the mixture has thickened to your liking, remove from the stove.
Use an immersion blender to blend the beer barbecue sauce to a smooth consistency or transfer to a food processor. (be careful - either allow it to cool down or if still hot, work in batches)
Taste the finished sauce and season with SIDS SALT & PEPPER as needed. Transfer to a container. The sauce will keep well refrigerated for up to 2 weeks.