Thursday, July 01, 2010

Anthony's Spicy Bourbon BBQ Sauce

Anthony Sedak’s Spicy Bourbon BBQ Sauce
From: The Main {Recipes}

Printable Recipe

Total Hands on time: 20 minutes
Onion & Garlic Roasting time: 30-40 minutes (could be done the day before)
Sauce Cooking time: 40 minutes or so

Makes 22oz/650ml mason jar (about 3 cups)

1 large head garlic, slice ½” off the top to expose the “meat”, do not peel or separate the cloves
1 large Vidalia onion cut into thick slices
1 tbsp olive oil
Pinch of salt and pepper

1 cup apple cider vinegar
3 bay leaves
½ cinnamon stick

1 ½ cups ketchup
¼ cup bourbon
2 tbsp chipotle peppers in adobo sauce ( makes it really spicy, so you might want to start with 1 tbsp if you like things a little milder)
2 tbsp molasses
2 tbsp Worcestershire sauce
½ cup brown sugar
1 tsp ground cumin
1 tsp ground coriander
1 tsp freshly ground black pepper
1 tsp smoked paprika

Directions: .
Roasting garlic & onion
Preheat oven to 400° F/200°C. Place the garlic on one square of tin foil and the sliced onion on another. Drizzle each with olive oil and a sprinkling of salt and pepper. Seal each pouch and roast for about 30-40 minutes, or until tender. It will smell divine. Remove from the oven and allow to cool. Squeeze out the roasted garlic from the bulb and coarsely chop the onion, reserving the liquids.
The Sauce:
1. In a medium, oven proof sauce pan, simmer the apple cider vinegar with bay leaves and cinnamon stick until the vinegar has reduced by half (about 7-8 minutes). Remove the bay leaves and cinnamon. Add the ketchup, bourbon, chipotle, molasses and Worcestershire sauce to the vinegar and stir to combine. Add the brown sugar, cumin, coriander, pepper and paprika and mix well. Add the reserved roasted garlic, chopped roasted onion and all the juices. Puree with an immersion blender until smooth…( a food processor or blender works too).

2. Transfer the mixture to the oven (still at 400 ° F/200°C) and let the sauce reduce for 20 - 30 minutes, or until slightly charred around the edges. Remove from the oven and taste for seasoning. Anthony adds a splash of bourbon, but I thought it just fine as is.

Ruth’s note: in licking the spoon, I already envisioned the ribs and chicken, basted as they roast. Of course, it will be awesome with Anthony’s “world famous” burgers.

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