Very little says summer like a good, old-fashioned cookout. Similarly, little says cookout like a fantastic barbecue. That's why today's recipe is a classic, Texas barbecue sauce. This is exactly the sort of sauce which would go great on a rack of ribs on the grill. The addition of the liquid smoke helps this stand on its own as a condiment as well.
- 2 tablespoons unsalted butter
- 1/4 cup minced onion
- 1 medium garlic clove
- 1 1/2 teaspoons chili powder
- 1/2 teaspoon paprika
- 2 cups tomato juice
- 3/4 cup distlilled white vinegar
- 2 tablespoons Worchestershire sauce
- 1/2 teaspoon powdered mustard mixed with 1 tablespoon water
- 1 teaspoon minced chipotle chile in adobo
- 2 tablespoons mild molasses or dark molasses
- 1 1/2 teaspoons table salt
- 1/4 teaspoon black pepper
- 1 tsp liquid smoke
The sauce is, for the most part easy to make. It's just a matter of knowing when and what order to put everything into a pan.
First, head the butter in a non-reactive saucepan over medium heat until it starts foaming. Add the onion and stir until it's softened. Add garlic, paprika, and chili powder, then stir constantly until it's all fragrant. This should take about 20 seconds. Add the tomato juice, 1/2 cup vinegar, Worchestershire sauce, mustard, chipotle, molasses, and salt.
Increase the heat to high until everything starts to simmer, then reduce the heat to medium. Allow everything to continue to simmer, stirring occasionally until thickened and reduced. This should take about 30 to 40 minutes. Take the sauce off the heat, stir in the pepper, liquid smoke, and remaining 1/4 cup vinegar. Cool to room temperature before serving.