Most barbecue pit masters/smokers would die before telling you their secret sauce recipes…but we’re willing to share ours!
It’s true that this recipe has a lot of ingredients (they’re necessary to get the complex, layered sour/spicy/sweet flavor that makes a good q’ sauce), and definitely takes longer than opening a bottle, but the technique is easy. Besides, if you’re going to all the trouble of braising/grilling ribs, why not put in a little extra time to take things to the next level? Make this recipe once, and you’ll be ready to start tweaking the sauce into your own award winning creation (which you can then guard jealously, continuing the tradition).
Ingredients:
¼ cup Peanut Oil
¼ cup Butter
1 Smoked Serrano Chile, reconstituted & chopped
1 Medium Onion
1 cup Bourbon or Tennessee Whiskey
½ cup Tomato Sauce
½ cup Lemon Juice, freshly squeezed
½ cup Apple Cider Vinegar
1/3 cup Dark Molasses
1/4 cup Worcestershire Sauce
3 tablespoons Brown Sugar
Salt to taste
Directions:
1. Peel & grate the onion using the smaller holes on a cheese grater.
2. Heat the peanut oil in a pan and add the grated onion. Sweat over medium-low heat until it is soft and fragrant.
3. Add all the other barbecue sauce ingredients, and simmer for a half hour, stirring occasionally.
4. Use for basting, grilling, dipping, and finger licking.
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Browse More:
Dried Chile Recipes & Techniques
Vinegar Recipes