Friday, April 16, 2010

Rick Bayless Barbecue Sauce

I think it's really hard to find a reasonably priced bottled barbecue sauce that doesn't have a bunch of unnecessary junk in it like high fructose corn syrup. I've made my own in the past a few times but wasn't ever super impressed with any of the recipes I tried. So I was beyond delighted to see this recipe in the Rick and Lanie cookbook.

Hickory House Barbecue Sauce
Copyright 2004, Rick and Lanie's Excellent Kitchen Adventures

2 garlic cloves
1 cup ketchup
1 Tbsp vinegar (cider vinegar or distilled white vinegar)
2 Tbsp Worcestershire sauce
1/3 cup dark brown sugar
1/2 to 1 tsp barbecue spice (recipe below) or chili powder
1/4 tsp freshly ground black pepper
Salt

Peel garlic and crush through galic press into a small saucepan. Add all the remaining ingredients and 3/4 cup water. Simmer over medium-low heat for 30 minutes. Taste and season with salt if you think necessary. The sauce is ready to use. It can be stored, refrigerated in a sealed jar, for up to a month.

Barbecue Spice

2 large garlic cloves
1/4 cup plain ground chile or paprika
2 tsp ground black pepper
2 tsp sugar
2 tsp dried oregano (preferably Mexican oregano)
1 tsp dried thyme
4 tsp salt

Peel garlic and crush through garlic press into a small bowl. add remaining ingredients. Stir, making sure to thoroughly mix in garlic. If not using right away, store in small jar in refrigerator up to 1 month.

*****

Wowee, wow, wow!! This is definitely some of the best barbecue sauce I have ever had!! It had just a hint of spice from the chile powder and was a great consistency--not too thick, not too thin. Once again, Rick Bayless totally rocked it!

Barbecue spice mix:


Finished barbecue sauce (after I'd taken what I needed for the baked beans):

1 comment:

hondo3777 said...

Chef Hymie Grande (www.chefhymiegrande.com ) is the first and only bottled BBQ sauce to carry the seal of the American Diabetes Association on the label. It has no high fructose corn syrup, no processed sugar, it is all natural and vegan friendly. It is produced by Jamie Failtelson, a.k.a. Chef Hymie Grande of Carlstadt, NJ. 5% of proceeds go to the American Diabetes Association.