As adapted from Ron Shewchuk’s ‘Barbecue Secrets’ cookbook, this is Brock’s thing, just like most of the barbecuing. It really is heavenly though (and a lot quicker to make than it looks!), especially when accompanied by Brock’s barbecued pulled pork (10 hours on the BBQ), or the ribs we had yesterday (6 hours on the BBQ). I’ve made it so many times now that we regularly double it…it freezes beautifully!
Ron’s Rich and Deeply Satisfying BBQ Sauce
1 T. ancho chili pepper (or powder)
1 1/2 t. EACH freshly ground pepper AND dry mustard
1/2 t. EACH ground coriander AND allspice
1/4 t. nutmeg AND 1/8 t. ground cloves
1/2 t. cayenne (or to taste)
2 T. canola oil
1/2 large onion, finely chopped AND 4 cloves of garlic, finely minced
1/4 c. packed dark brown sugar AND 1/2 c. vinegar
1/4 c. liquid honey AND 2 T. Worcestershire sauce
2 c. ketchup
1/2 c. Jack Daniel’s (or apple juice)
Mix all of the spices together and set aside and then heat a medium saucepan and saute the onion and garlic in a bit of oil for a few minutes until softened. Add all of the spices and cook while stirring for a couple of minutes until all is well blended.
Add the remaining ingredients, bring to a boil and then simmer gently for about a half hour. Stir often and be careful because it splatters.
If you want a smooth sauce, put it through the blender once it cools (I use my immersion blender sometimes), but we like it as is. The recipe also mentions that you can thin it down a bit if you’d like to use it as a glaze or a baste. Enjoy licking your fingers!
- Category: BBQ, Marinade, Sauces