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Category: Sauces, Marinades, Spices, Glazes and Rubs
Prep Time: Cook Time: Total Time:
1 (28 oz) can crushed tomatoes
1 cup packed brown sugar
1/2 cup bourbon and ketchup
1/4 cup Worcestershire sauce, chili sauce and apple cider vinegar
2 tablespoons red wine vinegar and molasses
2 teaspoons Classic Barbeque Rub (see next recipe)
Kosher salt
Freshly ground pepper
1 tablespoon unsweetened cocoa
In a large saucepan, combine the tomatoes, sugar, bourbon, ketchup, chili sauce, vinegars, Worcestershire sauce, and molasses, stirring after each additional ingredient to combine. Add the rub and simmer until the flavors have blended and the sauce has thickened somewhat, about 30 minutes.
Let the sauce cool for about 10 minutes, or until it is warm but no longer "boiling" hot. Puree using an immersion or traditional blender. Taste and adjust the seasonings with about ½ teaspoon salt and pepper. Remember, the ribs already will have plenty of spice rub on them, so don't over-season the sauce. Add the cocoa powder and mix well to combine.
Let the sauce sit for 5 minutes and stir again to make sure the cocoa powder is well distributed. Let the sauce cool and pour it into a clean glass jar for storing. The sauce can be made in advance and kept for two weeks in the refrigerator. Brush it on meat 30 minutes before the cooking time is finished. If desired, serve extra on the side.
Classic Barbeque Rub
Makes About 1 Cup
2 tablespoons smoked paprika and kosher salt
3 tablespoons sugar
1 tablespoon ground cumin, chili powder, ground pepper
1/2 tablespoon cayenne
1 tablespoon brown sugar, onion powder, garlic powder, celery salt and crushed oregano
Combine all the ingredients in a medium bowl and mix well. For a smoother rub, process the ingredients in a spice grinder until well combined and all pieces uniform (the rub will be very fine and tan in color). Use it to rub on meat before grilling. Extra rub can be stored in an airtight container for up to six months.
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SASSY BOURBON AND BROWN SUGAR BARBECUE SAUCE
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Category: Sauces, Marinades, Spices, Glazes and Rubs
Prep Time: Cook Time: Total Time:
1 (28 oz) can crushed tomatoes
1 cup packed brown sugar
1/2 cup bourbon and ketchup
1/4 cup Worcestershire sauce, chili sauce and apple cider vinegar
2 tablespoons red wine vinegar and molasses
2 teaspoons Classic Barbeque Rub (see next recipe)
Kosher salt
Freshly ground pepper
1 tablespoon unsweetened cocoa
In a large saucepan, combine the tomatoes, sugar, bourbon, ketchup, chili sauce, vinegars, Worcestershire sauce, and molasses, stirring after each additional ingredient to combine. Add the rub and simmer until the flavors have blended and the sauce has thickened somewhat, about 30 minutes.
Let the sauce cool for about 10 minutes, or until it is warm but no longer "boiling" hot. Puree using an immersion or traditional blender. Taste and adjust the seasonings with about ½ teaspoon salt and pepper. Remember, the ribs already will have plenty of spice rub on them, so don't over-season the sauce. Add the cocoa powder and mix well to combine.
Let the sauce sit for 5 minutes and stir again to make sure the cocoa powder is well distributed. Let the sauce cool and pour it into a clean glass jar for storing. The sauce can be made in advance and kept for two weeks in the refrigerator. Brush it on meat 30 minutes before the cooking time is finished. If desired, serve extra on the side.
Classic Barbeque Rub
Makes About 1 Cup
2 tablespoons smoked paprika and kosher salt
3 tablespoons sugar
1 tablespoon ground cumin, chili powder, ground pepper
1/2 tablespoon cayenne
1 tablespoon brown sugar, onion powder, garlic powder, celery salt and crushed oregano
Combine all the ingredients in a medium bowl and mix well. For a smoother rub, process the ingredients in a spice grinder until well combined and all pieces uniform (the rub will be very fine and tan in color). Use it to rub on meat before grilling. Extra rub can be stored in an airtight container for up to six months.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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