| 1 | Melt the butter, add the onions and garlic, and saute for 4 to 5 minutes to soften. |
| 2 | Add the beer, squeeze in the lemon juice, and add the lemon rinds to the pot. |
| 3 | When the foam subsides, add all of the remaining ingredients and bring to a boil. |
| 4 | Reduce the heat to a medium low and simmer for 20 minutes. |
| 5 | Keep baste warm, adding beer and oil as needed. |
| 6 | by the way, you"ll notice that there are no tomatoes, ketchup, or sugar in this recipel. |
| 7 | All of these things caramelize and burn quickly, giving the meat a nasty taste. |
| 8 | recipe by : chile pepper magazine - sep/oct 1990 |
