My favorite BBQ Sauce

March 24, 2018 Leave a comment

My favorite BBQ Sauce
Rate this recipe
Category: sauce
Cuisine: American

Originally posted by me on my original food blog (drummingupabettermeal) in June 2015.

Ingredients
3 hours, 10 minutes
10
265.25 kcal
  • 5 dried Chile de Arbol
  • 1 smoked dried Ancho Chile
  • 1 dried Chile Panca
  • 4 Cups Water
  • 1/2 cup honey
  • 1 1/2 cup blackstrap molasses
  • 4 tablespoons blueberry jalapeño jam (bought from local farmer)
  • powdered garlic and onion to taste.
  • Salt and Pepper to taste
  • 2 tablespoons Honey Powder
  • 2 pieces bacon chopped real fine and rendered/browned on stove.
Instructions
Prep
10 minutes
Cook
3 hours
Ready in
3 hours, 10 minutes
    Making the Sauce:
  1. Put Chiles (seeds and all), bacon (with rendered fat), and water in a medium size pot and simmer for 1 hours with top on
  2. Once the Chiles have been sufficiently rehydrated (1 hour simmering should do it), using an immersion blender completely liquefy the Chiles and bacon.
  3. Add the honey, molasses, Jam, and spices.
  4. Pulse a couple times with immersion blender again and ensure that the sauce is smooth with no grittiness from the powdered products.
  5. This is where you taste for the first time. You should get heat, but you should also get a solid BBQ style flavor. If still too bitter more honey or jam/fruit. If too sweet balance out with garlic and onion powder.
  6. Low Simmer for another 30 minutes to let the flavors come together and give the sugars (molasses, honey, and jam) to thicken up the sauce. Warning it HAS to be slow and low, this sauce can go bad at high heat due to sugars added. Burnt sugar tastes bad.
Notes

This can be made vegetarian friendly by omitting the bacon. Instead of bacon use a fresh onion and brown them slow and low until browned but not black deglaze the pan with a touch balsamic vinegar to add about same taste profile.

To reduce the spice level. Either remove the seeds from the chilies used. Or choose different chilies. 2-3 each ancho and guajillo peppers is a milder taste. For spicier add one ghost pepper minus seeds.

Another substitution is to use any sweet berry jam in place of the jalapeño blueberry I used. The jam I used for this sauce was a special item I found this past weekend from a local farmers market. Or use fresh fruit like blackberry or blueberry. If you avoid processed sugar like I do this may limit your choices if you don't have a local farmers market or know someone who makes jams.

Nutrition information
Serving Size:1
Calories per serving:265.25 kcal
Fat per serving:2.54 g
Saturated fat per serving:0.81 g
Carbs per serving:62.4 g
Protein per serving:1.15 g
Fiber per serving:0.73 g
Sugar per serving:59.21 g
Sodium per serving:426.48 mg
Trans fat per serving:0.01 g
Cholesterol per serving:3.83 mg
Nutrition label for My favorite BBQ Sauce
Recipe Management Powered by Zip Recipes Plugin