Makes a Scant 2 quarts
1 stick (8 tablespoons) butter
1 small onion, cut into small dice (about 3/4 cup)
1/2 cup minced garlic
4 teaspoons finely grated lemon zest and 5 tablespoons juice from 2 lemons
4 cups ketchup
1 cup tomato juice
3/4 cup brown sugar
6 tablespoons molasses
1/2 cup Worcestershire sauce
1/2 cup chili powder
1/4 cup white vinegar
1 1/2 tablespoons pureed chipotles in adobo
3 cups water
Several dashes hickory liquid smoke.
Heat butter in a large non-reactive Dutch oven or soup kettle over medium heat. Add onions and garlic; sauté until fragrant and soft, about 5 minutes.
Add remaining ingredients; bring to a serious simmer, reduce heat to medium-low and simmer, partially covered, until barbecue sauce thickness about 2 hours. Serve or jar and refrigerate (can be refrigerated several weeks).
Barbara | VinoLuciStyle says
You know…this sounds almost perfect and it’s got a lot of the components I used when I held my own barbecue throwdown this summer; except for one thing – Mine has a cup of bourbon!
Makes me want to go buy some ribs…right now.
KRISTI MURPHY says
LOOKS GREAT! I THINK I WILL TRY THIS SOON. MAYBE YOU CAN MAKE THE SAUCE FOR ME.
Cookin' Canuck says
Molasses, brown sugar, chipotles – this is a keeper!
Niki Hays says
I am one of Jims friends in his culinary class and I cant wait to try this recipe at my job with my wine and beer tasting! Im sure it will be a big hit!