Blackberry chipotle barbecue sauce

Blackberry chipotle barbecue sauce

By
From
The Hang Fire Cookbook
Makes
500g

As a homage to the mighty 12 Bones Smokehouse in Asheville, NC, this is our version of their signature baby back rib barbecue sauce. It’s fruity, spicy and sticky and one of the most delicious glazes we’ve tried on ribs. This a real show-stopper of a sauce, but we’ve given it a bit of ‘hedgerow’ chic by using British blackberries instead of blueberries. Slather this rich sauce on baby backs, St Louis spare ribs, or just about anything that needs a decadent barbecue sauce.

Ingredients

Quantity Ingredient
1 tablespoon olive oil
1 red onion, finely diced
2 garlic cloves, finely chopped
3 dried chipotle peppers, soaked in water overnight and drained
180g tomato puree
230ml cider vinegar
125ml balsamic vinegar
500g fresh blackberries
250g soft light brown sugar
2 tablespoons worcestershire sauce
3 tablespoons blackstrap molasses
1 tablespoon ground cumin
1 tablespoon chilli powder
1 tablespoons' cayenne pepper
1 tablespoon garlic powder
1/2 tablespoon ground allspice
1/2 tablespoon sea salt flakes
1/2 tablespoon freshly cracked black pepper

Method

  1. In a large saucepan, heat the oil over medium-high heat, add the onion and cook for 10 minutes, until softened. Add the garlic and continue to cook for a further 1 minute. Stir in the chipotle peppers and tomato purée, and cook for 20–25 minutes until the onions begin to caramelise and turn a deep burgundy hue. Add both vinegars and use a wooden spoon to scrape the bottom of the pan to encourage any brown bits back into the mix.
  2. Stir in the remaining ingredients and cook over mediumlow heat for 15 minutes, until the berries break down and the sauce begins to thicken. Turn off the heat and allow the sauce to cool to room temperature.
  3. Transfer the sauce to a blender and blitz until smooth. Pass through a sieve into a bowl, to get rid of the blackberry pips, then pour the sauce into an airtight container. It will keep in the fridge for up to 7 days.
Tags:
barbecue
BBQ
Southern
America
Deep South
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