Friday, June 28, 2013

Random Recipe - BBQ sauce

A friend of mine was cooking ribs last night and his recipe called for about 10 cups of BBQ sauce. He was using Bullseye, which I find far too sweet and syrupy; so I decided to post my pork barbecue sauce recipe.

I've posted other BBQ sauce recipes before, most notably in my big BBQ recipe post "Hot Smoke"; but this one is simpler, quicker, easier, and specifically pork centric.

Quicky pork BBQ sauce:

1 cup apple cider
1 cup strong black coffee
1/2 cup apple cider vinegar
1/2 cup franks red hot or similar vinegar based mild hot sauce
1/2 cup yellow mustard
1 tblsp soy sauce
1 tblsp worcestershire sauce
2 cups brown sugar
4 tblsp fresh ground black pepper
2 tblsp cumin
1 tblsp garlic powder
1 tblsp chipotle powder or smoked paprika (for hotter, or not as hot but still smoky flavor)

Bring the liquids to a simmer and add the dry ingredients, then reduce to desired consistency... DO NOT BOIL, it will change the flavor completely, and not in a good way.

You can adjust the brown sugar to change both sweetness AND thickness; but remember, everything will concentrate while reducing. Also, more aromatic or brighter flavors will tend to mute with longer cooking.

To make it a more general BBQ sauce, particularly for beef or chicken; add 1 cup of ketchup, or 6oz of tomato paste.

You can also substitute red wine, and red wine vinegar; for the apple cider and apple cider vinegar. This is particularly good with beef.

For different character to the sweetness, you can substitute honey, molasses, or my favorite, dark maple syrup (the real thing. The other stuff is just corn syrup with flavoring); for all or part of the brown sugar.

For those into food chemistry, molecular gastronomy etc... you'll note these ingredients are heavy in glutamates for extra umami.