Barbecue is good for us.

Here is the second-place winning BBQ sauce:

Ancho Sun-Dried Cherry BBQ Sauce

• 1 cup rice vinegar
• 1 cup cider vinegar
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• 1/2 teaspoon ground coriander
• 2 tablespoons olive oil
• 1/4 yellow onion, small dice
• 2 garlic cloves (preferably roasted), minced finely
• 1/2 cup brown sugar
• 2 tablespoons molasses
• 6 oz sun dried cherries
• 2 cups ancho chile puree
• a 14oz bottle of ketchup
• 1 cup water
• salt and pepper to taste
• 2 tablespoons peanut oil

1. Combine vinegars, spices in a saucepan, bring to a boil and reduce by half. (about 10-15 minutes) Set aside.
2. In a skillet, saute onion and garlic in olive oil until lightly browned.
3. Add brown sugar and molasses to the pan, stir until well mixed/
4. Add reduced vinegar mixture, stir well, being sure to scrape the tasty browned bits from the bottom of the pan.
5. Stir in cherries, chile puree, ketchup, and water. Simmer for about 20 minutes
6. Season with salt and pepper, puree with an immersion blender or by transferring to a stand blender in batches.
7. Heat peanut oil, almost smoking, in a saucepan, add pureed sauce and refry for 2-3 minutes, stirring continuously. Add a bit of water if the sauce gets too thick.

Comments (0)