Posted by: Maggie
Who here loves BBQ? I do, I do!
Actually, I was kind of indifferent towards it until Jeff and I got together 3 years ago. It's one of his favorite foods, and I learned to love it too.
I didn't realize for a long time how many different variations of barbeque sauce existed, and that if you go to a BBQ joint in South Carolina, Texas, or Missouri you're going to be getting drastically different versions of what they all claim as barbeque sauce. In South Carolina, they have a vinegar and mustard-based sauce, while the Texas kind is thin, slightly spicy, and not sweet (at least based on my delicious experience at Hill Country in DC!)
I've tried quite a few varieties, but my favorite by a landslide is the thick and sweet Kansas City-style sauce. I was on a Sweet Baby Ray's kick for awhile, and then I started making the Neely's recipe. It's super delicious, but I wanted something darker with more depth of flavor. I discovered this recipe last week, and with a couple very minor tweaks I knew I had perfection on my hands.
If you're wondering what I put this sauce on, you'll have to come back tomorrow! I decided to break up the sauce and meat portions of the recipe so that it wouldn't be too long.
Here's what you'll need:
2 tablespoons chili powder
1 teaspoon ground black pepper
1 teaspoon salt
2 cups ketchup
1/2 cup yellow mustard
1/3 cup apple cider vinegar
1/3 cup Worcestershire sauce
1/4 cup lemon juice
1/4 cup steak sauce
1/4 cup molasses
1/4 cup honey
1 teaspoon hot sauce
1 cup packed dark brown sugar
2 tablespoons tamarind paste*
3 tablespoons canola oil
1 medium yellow onion, finely chopped
4 cloves garlic, finely minced
In a small bowl, mix together chili powder, pepper, and salt. Set aside. In a large bowl, whisk together ketchup, mustard, vinegar, Worcestershire, lemon juice, steak sauce, molasses, honey, hot sauce, brown sugar, and tamarind paste.
In a large saucepan, heat canola oil over medium heat. Add onion, and saute for 5 minutes. Add garlic, and saute for 30 seconds. Add the chili powder mixture, and cook for 2 minutes, stirring constantly. This helps to release their oil-soluble flavors and gives the sauce more depth. Add the wet ingredients, and simmer for 15 minutes with the lid off. The sauce will thicken during this time. Taste the sauce, and adjust seasonings. I ended up adding an extra squirt of both honey and molasses since I like my BBQ sauce sweet.
If you don't want chunks of onion and garlic in your sauce, pass the sauce through a mesh strainer. I just left them in since I liked the texture it added.
*This is optional, since it may be difficult for you to find. I located it either in the Thai or Indian section at Whole Foods (I forget which since I spent about 20 minutes in the aisle trying to find it!), and the jar looks like this.
Source: Adapted from AmazingRibs.com (a fantastic resource for all things BBQ - I spent a long time reading his site!)