This hot 'n sweet barbeque sauce is great on just about anything -- beef, chicken, and especially pork. Spread it on ribs 10 minutes before completion of cooking or use it to top slow-cooked pork shoulder. Be sure to bottle and refrigerate any leftover sauce and use within 3-4 days.
- 1 tsp. olive oil
- 1/2 medium onion, diced
- 3 cloves garlic, diced
- 1/4 cup apple cider vinegar
- 1/4 cup balsamic vinegar
- 1/2 cup. tomato ketchup
- 1/4 cup dijon mustard
- 1 tbs. soy sauce
- 1/4 cup worcestershire sauce
- 1 tsp. liquid smoke
- 2 tbs. chipotle hot sauce OR 2 pureed chipotles + 1 tsp. adobo sauce OR 1 tbs. +1 tsp. chipotle chili powder -- in any case, adjust to taste
- 2 tbs. molasses
- 1/3 cup dark brown sugar
- 1/2 cup maple syrup -- as with the hot ingredients, adjust to taste
- In a non-stick sautee pan, heat olive oil on medium-high until shimmering. Add onions, sautee for 3-5 minutes or until translucent, then add garlic. Continue to sautee onions and garlic for one minute, stirring frequently to prevent garlic from burning. Reduce heat to medium.
- Add remaining ingredients, starting first with the vinegars, allowing the vinegar to cook for 3-5 minutes before adding additional ingredients. Next add ketchup and mustard and whisk. Add soy sauce, worcestershire sauce, liquid smoke, and molasses, and whisk once again. Add brown sugar, whisk, allow to cook for 2-3 minutes, and taste.
- Begin the hot/sweet portion of the recipe by adding half of the maple syrup and half of the chipotle. Whisk together and taste. Add remaining chipotle and maple syrup to taste, or add even more if you've got the courage. Allow mixture to simmer for 15-20 minutes before serving, stirring often. Enjoy!!
Recipe submitted by Brian Granahan.