Sara Foster with Carolynn Carreno | Fresh Everyday | Clarkson Potter, 2005 | Makes about 4 cups
This sauce has the complex sweetness of maple syrup and the smoky spice of chipotle peppers. If you don’t want to make barbecue sauce from scratch but you still want the smoky heat of the chipotle peppers, use a blender to puree 3 chipotle peppers in adobo with your favorite bottled sauce. This sauce works great on Fall-Off-the-Bone Baby Back Ribs.—Sara Foster
LC Note: This recipe yields quite a lot of finger-licking flavor—and the only price is a single pot to wash.
convert Ingredients
One 28-ounce can crushed tomatoes
1/2 cup maple syrup
1/2 cup packed light brown sugar
3 chipotle peppers in adobo, diced
1 cup white vinegar
1/4 cup Worcestershire sauce
1/2 cup apple cider or unfiltered apple juice
Juice of 2 lemons
4 garlic cloves, minced
2 tablespoons Colman’s dry mustard
2 teaspoons sea salt
2 teaspoons freshly ground black pepper
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Directions
1. Combine all of the ingredients in a heavy-bottomed saucepan and stir to combine.
2. Bring the sauce to a boil over medium-high heat.
3. Reduce the heat and simmer until the sauce is thick and reduced by about a quarter, 30 to 35 minutes. Let cool slightly.
4. The sauce will keep, refrigerated, in an airtight container for up to 2 weeks.
Recipe © 2005 Sara Foster. Photo © 2005 Quentin Bacon. All rights reserved.
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[Dan Kraan] The Chipotle Maple Barbecue Sauce uses readily available ingredients and is very easy to make; can’t beat one pot! It has a nice sweet/savoury balance, with just the right amount of smokiness and kick. It’s reminiscent of sauces I’ve had at ribbing events.
Note: I used Keen’s dry mustard, which would be comparable to Cole’s. It did take closer to an hour for the sauce to reduce by the amount outlined in the recipe.
[Elsa J.] As a vegetarian, I made the Chipotle Maple Barbecue Sauce sans ribs (and used a vegetarian Worcestershire sauce). I served it instead of ketchup with hash browns at brunch this morning. I’m sure this would be great on the accompanying rib recipe, but it was terrific slathered on the potatoes, and equally terrific on a spoon. ??Two of my friends spontaneously, and separately, requested the recipe. ??Foster notes you could alternatively blender-ize the chipotles or use a favorite bottled sauce, but with a sauce this quick and easy to make, why cut corners? This sauce will certainly wow your guests, as it did mine, and is easily your must-have sauce for summer.
Sounds like a great recipe (can’t go wrong with maple and chipotles!) even though two tablespoons of dry mustard seems like quite a lot. :-o It’s too bad I’ve never even seen chipotles in adobo sauce in Finland.
You know, we thought the same thing about the amount of mustard before we made it, although as it turns out the mustard presence really isn’t that noticeable. It serves more to smooth out the other flavors than it does assert itself. And as for the availability of chipotles in adobo, that’s terrible…surely they could be ordered online? (Doesn’t work for a quick fix, but it does give you something to anticipate…)
I have this book. In fact, it is on the coffee table right now. I was looking at it yesterday. I have made many things from it but not this sauce. Could be on the menu in a few days. This looks so good. I forgot about this recipe. Thanks a lot.
Just curious, RisaG, did you ever try it? Am sending this recipe to a friend to use on brisket, made me wonder what you thought of it…