Killer Homemade BBQ Sauce

Raspberries and chipotles. This sauce is sweet but not too sweet, the spices counteract some of that and give it a nice kick. 

 

Let's get the ingredients and get busy...

 

The things I did different was to use a light rum, light brown sugar; a Dijon style mustard and pomegranate molasses.

The rum, sugar and mustard was because that was what I had on hand. I used the pomegranate molasses thinking it would compliment the raspberry preserves, or in my case Rhubarb Raspberry jam.

If I ever have on hand the exact ingredients needed in a recipe I think I'd faint.

 

In large saucepan, combine sugar,

vinegar,

molasses,

Worcestershire,

rum,

mustard,

chili powder,

salt and pepper,

garlic powder, allspice and cloves.

Simmer over medium heat for about 5 minutes, stirring to dissolve ingredients. 

Add ketchup, 

Stir and bring to a boil, stirring constantly.

 

Add preserves, 

 

and chipotles.

 

Simmer uncovered until dark and thick.

Resist the urge to eat it right out of the pan.

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Chef Juke's Raspberry-Chipotle Barbecue Sauce

sauces bbq

6 tbls. packed dark brown sugar
1/2 cup cider vinegar
1/4 cup molasses
1/4 cup Worcestershire sauce
2 tbls dark rum
2 tbls yellow mustard
1 tbls pure chili powder
2 tsp. freshly ground black pepper
2 tsp. garlic powder
1 tsp. ground allspice
1/4 tsp. ground cloves
1/4 cup chipotles en adobo, finely chopped
2 cups ketchup
2 cups raspberry preserves
  kosher or sea salt
  pepper

In large saucepan, combine sugar, vinegar, molasses, Worcestershire, rum,
mustard, chili powder, pepper, garlic powder, allspice and cloves. Bring to
simmer over medium heat. Cook, uncovered, until all ingredients are
dissolved, stirring constantly, about 5 minutes. Stir in ketchup and bring
to boil, stirring constantly. Add salt and pepper to taste.

Reduce heat slightly, add raspberry jam and 1/4 cup chipotles** and gently
simmer sauce, uncovered, until dark & thick, about 30 minutes, stirring
often. Use right away or transfer to jars, cover, cool to room temperature
and refrigerate. Sauce will keep several months. Makes 5 cups or 20
servings.

NOTES:
**Add the chipotle peppers to taste. Since simmering will bring out the
heat
in the peppers start by adding ¼ cup of chipotles and cook for the 30
minutes THEN taste again and add additional peppers if you like it REALLY
HOT.

As with any recipe you can vary many of the ingredients to taste. Some
items
that you might want tray adjusting are the amount of allspice and/or cloves
or the type of raspberry preserves (I have not tried this with straight
berries yet), etc.
NOTE: This is a slight variation on the classic Kansas City Barbecue sauce
from the KC Barbecue Association, for those who like their BBQ Hot & Smoky!

Notes:  Dave


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