Spicy Chipotle Barbecue Bbq Sauce Food

CHIPOTLE BARBECUE SAUCE

Steps:

• Heat all ingredients to boiling in 1-quart saucepan; reduce heat.
• Simmer uncovered 5 minutes, stirring occasionally. Serve warm sauce with grilled chicken or pork.

CHIPOTLE BBQ SAUCE

Steps:

• Melt the butter in a saucepan over medium heat. Stir in the onion and garlic; cook until the onion has softened and turned translucent, about 5 minutes. Stir in the ketchup, beer, vinegar, jelly, brown sugar, mustard, cumin, chipotle pepper, paprika, and salt. Bring to a simmer, and cook a few minutes until slightly thickened.

SPICY CHIPOTLE BARBECUE ( BBQ) SAUCE

Steps:

• Combine all ingredients in a sauce pan.
• Cook over medium heat, stirring often, for 15 minutes.

CHIPOTLE BBQ SAUCE

Steps:

• In a large, heavy saucepan heat the oil over medium heat and add the onion and garlic. Saute until they begin to wilt. Add the ketchup and chile paste and saute for 4 minutes. Add all of the remaining ingredients stir and let simmer for 30 to 40 minutes. As the sauce thickens, stir more often so it does not scorch. Remove the sauce from the heat and allow it to cool. Place the sauce in a blender and puree. Store in the refrigerator.
• Place the ancho and Mexican chiles in a large saucepan and cover them with the chicken stock. Add the onion and garlic. Bring the stock to a boil over high heat, reduce heat and allow to simmer for about 15 minutes or until the peppers have absorbed some liquid and have become soft. Put the pepper mixture, cooking liquid, and chipotle peppers into a blender. Blend on low speed, increasing to high speed as the puree combines.

CHIPOTLE BARBECUE SAUCE

Steps:

• Gather the ingredients.
• Heat oil in a saucepan. Add onions and sauté over medium heat until soft, about 3 to 4 minutes.
• Add garlic and cook for 20 to 30 seconds.
• Stir ​in brown sugar, celery salt, and black pepper. Add remaining ingredients and simmer on low heat until the sauce thickens.
• Remove from heat and let cool for 5 or so minutes before using. If serving as a side sauce, let the sauce cool a little longer.

SPICY CHIPOTLE BARBECUE SAUCE

Steps:

• Combine all of the dry ingredients in a large (3 quart or larger) non-reactive stock pot. Mix well, then add all the liquid ingredients and mix thoroughly.
• Bring to a boil, then reduce heat to low and simmer 30-40 minutes until flavors are well blended and sauce is thick. Add more water if necessary to adjust to the consistency you like.
• Fill three pint jars within 1/2 inch of rim, clean and seal. Process in water bath canner for 10 minutes. If not canning, pour into containers and refrigerate.
• Makes 3 pints, or 48 2-tablespoon servings.

SPICY KIMCHI-CHIPOTLE BARBECUE SAUCE

Steps:

• Combine kimchi, chipotle peppers in adobo, molasses, vinegar, ketchup, smoked paprika, and garlic in a blender. Puree until mixture has a sauce-like consistency. Transfer to a 16-ounce mason jar and keep refrigerated. Sauce will keep for 3 months in the fridge.

TEXAS STYLE CHIPOTLE BBQ SAUCE

Steps:

• Process onion and water in food processor until slushy, about 45 seconds.
• Pass the onion slush through a fine mesh strainer over a large mixing bowl, pressing on the slush with a large rubber spatula. Discard the onion solids.
• Wisk ketchup, apple cider, 3 tbl. apple cider vinegar, Worcestershire sauce, molasses, dijon mustard, chipotle chili, adobo sauce, and black pepper into onion liquid.
• In a large saucepan, cook bacon over medium-high heat, until bacon is crisp.
• Remove bacon with a slotted spoon.
• Add garlic and chili powder to hot bacon fat and cook until fragrant, about 30 seconds.
• Add onion-ketchup mixture to the saucepan and simmer for 15 minutes.
• Off heat, add remaining 1 tbsp apple cider vinegar.
• (Optional) Pulse cooked bacon is food processor until it is a fine powder and add to sauce.

HOMEMADE CHIPOTLE MOLASSES BBQ SAUCE

Steps:

• Heat oil in a large saucepan. Add onion and garlic and cook for 5 mins or until soft. Add the rest of the ingredients.
• Bring to the boil, turn down to simmer for 15 mins, then leave to cool.

RASPBERRY CHIPOTLE BBQ SAUCE

Steps:

• Combine ingredients in a blender or food processor, process until smooth.
• Brush on meat at grill time. We pre-cook our ribs in a roaster for about 2 hours so they are tender.

SPICE-RUBBED BABY BACK RIBS WITH CHIPOTLE-BOURBON BARBECUE SAUCE

Steps:

• Place the ribs on a rimmed baking sheet. If the concave side of your ribs still has its papery membrane intact, remove it: Pry it up at the end of the bones using the tip of a meat thermometer or butter knife, then pull it off with a paper towel. Lightly brush the ribs on both sides with the mustard.
• Prepare the rub: In a small bowl, combine the chile powder, brown sugar, salt, pepper and celery seeds. Reserve 1 1/2 teaspoons rub for serving, then sprinkle the remaining rub on the ribs, coating both sides.
• Set up your charcoal grill for indirect grilling and heat to 300 degrees.
• Once the grill comes to temperature, add half the wood chunks or chips to the coals. Arrange the ribs meat (rounded) side up on the grate away from the heat, then cover the grill. Grill the ribs over indirect heat for 1 hour.
• After the ribs have grilled for 1 hour, spray on both sides with apple cider (if using), turning the ribs with tongs. Add the remaining wood chunks or chips to the fire and close the grill again.
• While the ribs grill, prepare the barbecue sauce: Place all the sauce ingredients, along with 1/4 teaspoon salt and 1/2 teaspoon pepper, in a heavy saucepan and whisk to mix. Bring to a boil over medium-high heat, whisking often. Reduce the heat and gently simmer the sauce, uncovered, until thick and richly flavored, 6 to 8 minutes. Correct the seasoning, adding more salt and pepper to taste; set aside. (Makes about 2 cups.)
• Continue grilling the ribs over indirect heat, rounded side up, until sizzling, browned, tender, and the meat has shrunk back from the ends of the bones by 1/4 to 1/2 inch. This normally takes 2 to 2 1/2 hours in all, but sometimes you'll need a full 3 hours. The last 20 minutes, brush the ribs on both sides with some of the barbecue sauce. When ready, the meat should be tender enough so you can pull the individual ribs apart with your fingers.
• Brush each rack on both sides with more barbecue sauce. Move each rack directly over the fire and direct grill to sizzle the sauce into the meat, 2 to 4 minutes per side.
• Transfer the ribs to a platter for serving. Brush once more with barbecue sauce and sprinkle the ribs with the remaining rub. Serve the remaining sauce in a bowl on the side.

CHIPOTLE BARBECUE SAUCE

Steps:

• In a medium saucepan, combine olive oil, garlic powder, chipotle chile powder and cumin.
• Allow to heat through, while stirring, for 1 minute. Add red wine and brown sugar. Simmer for 2-3 minutes.
• Add soy sauce, vinegar, ketchup and Worcestershire sauce.
• Simmer 2 minutes more. Remove from heat; allow to cool slightly before using.
• * grill ribs, pork, chicken, etc., until almost cooked and then brush on the sauce, turning constantly, until glazed and smells really good.