I wasn't able to cook anything this weekend due to having to study for a promotion test this week, so I decided to create a new sauce when my brain got fried. It was inspired by a KC style sauce with a few variations. It's sweet with a nice bit of heat with some smokiness that's attributed to the chipotle powder I added. I can't wait to try it out on some baby backs next weekend. Here's the recipe if anyone's interested.
In a non-reactive pot add the following:
2 cups ketchup
1/4 cup molasses
1/4 cup honey
1/2 cup apple cider vinegar
1/4 cup yellow mustard
1 cup brown sugar
1 TBL ancho chile powder
1/2 TBL chipotle powder
1 TBL onion powder
1 TBL Garlic Powder
15 shots Worcestershire sauce
couple shots of cayenne pepper (I did about 3 shots, but do as little or as much as you want depending on your heat tolerance)
season to taste with salt and pepper
Simmer 25-30 mins stirring often so the sauce does not scorch in the pot.
In a non-reactive pot add the following:
2 cups ketchup
1/4 cup molasses
1/4 cup honey
1/2 cup apple cider vinegar
1/4 cup yellow mustard
1 cup brown sugar
1 TBL ancho chile powder
1/2 TBL chipotle powder
1 TBL onion powder
1 TBL Garlic Powder
15 shots Worcestershire sauce
couple shots of cayenne pepper (I did about 3 shots, but do as little or as much as you want depending on your heat tolerance)
season to taste with salt and pepper
Simmer 25-30 mins stirring often so the sauce does not scorch in the pot.
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