Fiery BBQ Sauce

Fiery BBQ Sauce
 
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This recipe was uploaded
by Despina33

 
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Ingredients

Ingredients
Method
 
  • 1 x large Vidalia onion, cut into large slices
  • 1 x heads of garlic
  • 1 x tbsp vegetable oil
  • 1 x cup cider vinegar
  • 3 x bay leaves
  • 1/2 cinnamon stick
  • 1 1/2 cups ketchup
  • 1/4 cup bourbon, plus a splash to finish sauce
  • 2 tbsp chipotle peppers, in adobo sauce
  • 2 tbsp molasses
  • 2 tbsp worcestershire sauce
  • 1/2 cup brown sugar
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp smoked paprika
  • salt and pepper, to taste
Preheat oven to 400 F.
Slice 1/2 inch off the top of the garlic. Place Vidalia onion slices and head of garlic (cut side up) on separate pieces of tinfoil. Drizzle each with olive oil, salt and pepper and wrap tightly.
Bake in preheated oven for 30-40 minutes, or until tender. Remove from oven, let cool and squeeze out garlic cloves. Discard skin. Maintain oven temperature.
Meanwhile, in a medium ovenproof saucepan, simmer cider vinegar with bay leaves and cinnamon stick until liquid has reduced by half, 7-8 minutes. Remove bay leaves and cinnamon.
Add ketchup, bourbon, chipotle peppers, molasses and Worcestershire sauce to reduced cider vinegar. Stir to combine.
Add brown sugar, cumin, coriander, pepper, and paprika. Stir to combine. Add reserved roasted garlic and onions. Puree with a hand blender until smooth.
Transfer mixture to preheated oven, and let sauce reduce 20-30 minutes, or until slightly charred around edges.
Remove from oven and season with salt, pepper and a splash of bourbon.

Fiery BBQ Sauce

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This recipe was uploaded by Despina33

 
 
If you want a kick in your BBQ sauce, try this one with hot chipotle peppers, in adobo sauce, your taste buds will love it!

Method


Preheat oven to 400 F.
Slice 1/2 inch off the top of the garlic. Place Vidalia onion slices and head of garlic (cut side up) on separate pieces of tinfoil. Drizzle each with olive oil, salt and pepper and wrap tightly.
Bake in preheated oven for 30-40 minutes, or until tender. Remove from oven, let cool and squeeze out garlic cloves. Discard skin. Maintain oven temperature.
Meanwhile, in a medium ovenproof saucepan, simmer cider vinegar with bay leaves and cinnamon stick until liquid has reduced by half, 7-8 minutes. Remove bay leaves and cinnamon.
Add ketchup, bourbon, chipotle peppers, molasses and Worcestershire sauce to reduced cider vinegar. Stir to combine.
Add brown sugar, cumin, coriander, pepper, and paprika. Stir to combine. Add reserved roasted garlic and onions. Puree with a hand blender until smooth.
Transfer mixture to preheated oven, and let sauce reduce 20-30 minutes, or until slightly charred around edges.
Remove from oven and season with salt, pepper and a splash of bourbon.
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