This smokehouse BBQ sauce intrigued me when I first saw it because it had both chile peppers and lemon juice. I thought, well, that’s new. So I made it and it came out great on a nice big rack of smoked spare ribs!
Add the chiles and toast for 2-3 minutes. Turn and continue toasting until softened.
Add the water and bring to a boil.
Reduce heat to a simmer and simmer for 5 minutes.
Remove from heat and let stand for 10 minutes.
Remove peppers to a cutting board, but reserve the water.
Remove stems and seeds from the peppers and chop lightly. Transfer to a blender and add the reserved water. Puree until smooth and return to the skillet.
Add the remaining ingredients except for the lemon and butter.
Bring sauce to a boil and reduce to a simmer and continue simmering for 30 minutes until the desired thickness is achieved.
Stir in the lemon juice and add the butter and stir until melted.