I love good bbq, especially my own. But being the stubborn irrational Texan that I am I do not like bbq sauce on my meats. For clarity bbq is meat smoked indirectly. If done right you should never ‘need’ sauce for bbq. Those who do it, do so out of habit in my humble opinion. That being said, I do understand that not all have the same level of appreciation for the sweet science that is bbq. For those people I submit a sauce that is as good as any. It is meant to enhance the bbq, in a tertiary role, vs. being the star so its not overly sweet and features a spice/seasoning profile that compliments most bbq spice rubs.
In a lot of ways sauce is like autotunes. He can make up for lack of vocal talent or just be a creative enhancement of an already good song.
For those who dabble in sauce making or are just foodie cooks in general I encourage you to get to know Indian cooking and spices. As a twist on the base recipe i added amchur powder which is a ground dried mango frequently used in desserts. it’s not a necessity so don’t fret if you don’t access to it, as the sauce is great on its own.
Since I made the sauce for this blog post, I had to make a dish to be a carrier rather than waste a good sauce. I eventually used it for pork belly burnt end.
Chipotle BBQ Sauce
- 2 cups ketchup
- 1 cup water
- 1/2 cup apple cider vinegar
- 5 tablespoons dark brown brown sugar
- 2 tablespoons honey
- 1 tablespoon fresh ground black pepper
- 1/2 tablespoon garlic powder
- 1/2 tablespoon ground mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon amchur powder optional
- 1 dried chipotle chile
- salt to taste
In a medium saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cook uncovered, stirring frequently, for 1 1/2 hours
Amchur powder is an ingredient used in Indian desserts. It's actually ground dried mango. It's an optional twist here if you want to add a little tartness to the sauce. You will likely only find it in Indian markets.