Smokehouse BBQ Sauce

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!

Course BBQ Sauce

Cuisine American

Keyword barbecue, BBQ, sauce

Prep Time 5

Cook Time 45

Total Time 50

Servings cups

Calories 236kcal

Author Based on a recipe from Sonny Anderson

Equipment

Ingredients

4 dried ancho chile peppers
2 cups water
1 cup ketchup
1 cup apple cider vinegar
½ cup Worcestershire Sauce
2 tablespoon paprika
2 tablespoon dry mustard
1 teaspoon freshly ground black pepper
½ teaspoon peppercorns
Liquid smoke to taste
Hot sauce to taste
½ lemon
¼ cup unsalted butter

Instructions

Heat a large saucepan over medium heat.
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 saucepan.
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.

Notes

Store sauce in the fridge until ready to use.

Nutrition