Scrambled Eggs, that's what's for breakfast
Italian Beef

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. 

Bbq sauce ready 

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

Bb sauce ingred 

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.

Bbq sauce brown sugar 

In large saucepan, combine sugar,

Bbq sauce vinegar


Bbq sauce add molasses


Bbq sauce add worch sauce


Bbq sauce add rum


Bbq sauce add mustard


Bbq sauce add chili pwdr

chili powder,

Bbq sauce add salt and pepper

salt and pepper,

Bbq sauce add allspice and cloves

garlic powder, allspice and cloves.

Bbq sauce simmer

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

Bbq sauce add catsup

Add ketchup, 

Bbq sauce stir in catsup

Stir and bring to a boil, stirring constantly.

Bbq sauce add preserves 

Add preserves, 

Bbq sauce add chipotle 

and chipotles.

Bbq sauce thick 

Simmer uncovered until dark and thick.

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

@@@@@ Now You're Cooking! Export Format

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

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

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

As with any recipe you can vary many of the ingredients to taste. Some
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

** Exported from Now You're Cooking! v5.84 **

And that's that