Posted on 09 September 2008.
This barbecue sauce recipe didn’t really come close to winning any awards with competition judges. Likely because of the strong kick of heat provided by a dose of chipotle and cayenne. It just crossed the line out of “mainstream” in the heat department. A few judges seemed to love it with high ranks for chicken and ribs and all of our B-B-Q Tricks home samplers were ready to take a bath in the stuff. It’s that good.
The best thing about this “Almost Award Wining Sauce” is that it’s a perfect sweet heat finishing sauce that will caramelize perfectly as the finishing touch to ribs and chicken. Feel free to temper the heat by dropping the cayenne or chipotle.
2 tbs. Vegetable Oil
1 large clove of Garlic (crushed/minced)
1 medium Onion minced
1 Chipotle Pepper (from can) minced
1 tsp. Chili Powder
1/4 tsp. Cayenne Pepper
1 cup Ketchup (we use Heinz)
2 tbs. Dijon Mustard (Grey Poupon)
5 tbs. Dark Molasses
3 tbs Worcestershire Sauce
1/2 tsp fresh ground Black Pepper
2 tsp. Hot Pepper Sauce (we use Texas Pete)
Almost Award Winning BBQ Sauce
This is my Go-TO sauce for everything. Too spicy for a competition but it did win third in wings (no too shabby) but just right for my family. It has enough sugar to provide ribs and chicken with the perfect smoky char.
- 2 tbs. Vegetable Oil
- 1 large clove of Garlic (crushed/minced)
- 1 medium Onion minced
- 1 Chipotle Pepper (from can) minced
- 1 tsp. Chili Powder
- 1/4 tsp. Cayenne Pepper
- 1 cup Ketchup (we use Heinz)
- 2 tbs. Dijon Mustard (Grey Poupon)
- 5 tbs. Dark Molasses
- 3 tbs Worcestershire Sauce
- 1/2 tsp fresh ground Black Pepper
- 2 tsp. Hot Pepper Sauce (we use Texas Pete)
- Heat the oil in a deep sauce pan and then add garlic and onions until they soften.
- Next add all peppers and heat for 20 seconds before stirring in the remaining ingredients.
- Cook on low heat for 20 minutes until thickened to your liking.
- If desired: When cooled strain to remove chunks (garlic and onion).
- Stores air tight refrigerated for approx. 6 days.
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