a different kind of barbecue sauce
This sauce is good on just about everything barbecued or roasted. My wife loves this on my barbecued brisket, pulled pork, or smoked or roast chicken. Its different. It has a hint of an Asian flavor to it from the soy, black bean sauce, garlic, and ginger. It has a sweetness from the vanilla coffee and the molasses. And the peppers add depth and character to it. If you're missing the heat, throw in a handful of dried chile de arbol in to re-hydrate. See what happens then.For more smoke, throw in some reconstituted chipotle peppers, too.
yield
serving(s)
cook time
1 Hr
method
Stove Top
Ingredients For a different kind of barbecue sauce
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1 cyour favorite store bought barbecue sauce
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1 cvery strong brewed french vanilla flavored coffee
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1/2 csoy sauce
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4 Tbsphoisen sauce
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2 Tbspfresh ground garlic
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2 Tbspfresh ground ginger
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1 1/2 cguajillo, new mexico or ancho peppers (or any combination), rehydrated and purreed
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1/3 cunsulfered molasses
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1/4 cbrown sugar, firmly packed
How To Make a different kind of barbecue sauce
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1Bring enough water to cover your dried peppers to a boil. Once boiling, remove from heat, add peppers and cover. Re-hydrate your peppers in hot water for at least 30 minutes. Remove stem, seeds and membranes. Then process either in a food mill or blender until smooth.
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2Combine everything in a medium sauce pan and heat over medium/low heat for no less than25-30 minutes. This will give it a chance for the flavors to meld together. It will also allow it to reduce, making it a bit thicker. Reduce heat if it begins to boil.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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