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Ancho Chile and Sundried BBQ Sauce

Prep Time2 hours
Cook Time1 hour
Course: Main Course
Cuisine: American
Keyword: BBQ, sauces, condiment, grilled chicken, smoked pork ribs, smoked beef ribs
Servings: 12
Author: Cooks Books and Corks

Equipment

  • Food Processor or Blender

Ingredients

Roasted Garlic

  • 10 cloves garlic
  • 1 tbsp olive oil

Ancho Chile Puree

  • 4.5 oz dried red ancho chiles
  • 1 cup  water

Flavoured Vinegar

  • 1 1/2 cup rice vinegar
  • 1 1/2 cup cider vinegar
  • 1 tbsp ground cloves
  • 1 tbsp Cayenne pepper **optional, I leave this out as the chiles give it enough spice for me**

BBQ Sauce

  • 1 medium white onion, fine diced
  • Roasted Garlic
  • 1 cup brown sugar
  • Flavored Vinegar
  • Ancho chile puree
  • 4 tbsp Molasses
  • 1 cup dried cherries
  • 40 oz  ketchup
  • 1 tbsp Worcestershire sauce
  • 1/2 cup water optional. If the consistency is fine, do not add

Instructions

Roated Garlic

  • Drizzle olive oil all over the garlic cloves.
  • Roast garlic in the oven for 1 hour at 325. If you do not have a garlic roaster, wrap the cloves in aluminum foil and place on a cookie sheet to bake.

Flavoured Vinegar

  • Combine the 2 vinegars and ground spices into a small saucepan and bring to a boil.
  • Reduce the heat to medium and reduce the mixture by half. Pour the mixture through a fine strainer lined with a cheesecloth to capture the spices.

Ancho Chile Puree

  • Heat the oil in a medium pan and 'fry" them until the become just a little black. Watch this carefully as they will turn black very quickly.
  • Put blackened chiles in a bowl and cover them with the water. Leave them for 20-30 minutes.
  • Take out softened chiles and remove the stems and discard the seeds. Add the water and the chiles in a food processor or a blender until there is a fine puree. If needed add more water but it should be thick.

BBQ Sauce

  • Heat oil in a large saucepan or stock pot and saute the onion,. Add the roasted garlic and saute until it is lightly colored.
  • Add the flavored vinegar, ancho chile puree and brown sugar. Cook until the sugar is dissolved.
  • Add all of the rest of the ingredients and cook on low heat for an hour.
  • Strain BBQ sauce through a strainer with small holes. To help pass the bbq sauce through the holes, use a wooden spoon and stir the sauce so it keeps moving through the holes.
  • Discard all the solids in the strainer (onion, garlic and dried cherries). Refrigerate until ready to use.
  • If the BBQ sauce is too spicy you can correct this with fresh squeezed lime juice which will help correct it.