I've been working on my barbeque sauce recipe for about 30 years now, and began with a recipe my daddy had been working on for 20. It's always been good to very good (depending what I did in a particular batch) but about 10 years ago I started adding some beer to the mix, which increased it's savor. Then I started adding a 1/2 teaspoon of anchovy paste, which boosted the savor even further (don't worry, you won't taste the fishiness), and two years ago I finally nailed it by including mace. (Larger image.) Makes about 2 cups.
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Ingredients:
- 1 14-oz. bottle ketchup
- 1/2 sm. onion; chopped
- 2 cloves garlic; chopped
- 1 Tbsp. oil
- 1/4 cup cider vinegar
- 3 Tbsp. molasses
- 1/4 cup dark beer
- 1 Tbsp. soy sauce
- 1 tsp. paprika
- 1/2 tsp. ground chipotle
- 1/2 tsp. ground black pepper
- 1/2 tsp. ground mace
- 1/2 tsp. cumin
- 1/2 tsp. salt
- 1/2 tsp. anchovy paste
- 1/4 tsp. ground celery seed
- 1/4 tsp. ground cayenne pepper
Preparation:
1. Heat oil over medium low heat in a small sauce pan, add onions, and simmer - stirring occasionally - until onions caramelize, about 15 minutes.
2. Add garlic and cook another minute.
3. Mix in all remaining ingredients, bring to a simmer, and cook 15 minutes - stirring occasionally. Taste and adjust seasonings.
Note 1: If you wish a smoother texture, run the sauce through a blender or food processor after it cools.
Note 2: This sauce is designed specifically for pork: ribs, chops, and pulled pork shoulder. I've never tried it on beef or chicken.
Note 3: This sauce was developed in conjunction with my pork dry rub and they complement each other delightfully.