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 Finger-Licking Flavor Note
This recipe yields quite a lot of finger-licking, spoon-slurping, eyeing-your-neighbor’s-plate flavor, it’s that good. And the only price to pay? A single pot to wash.
Chipotle Maple Barbecue Sauce Recipe
- Quick Glance
- 5 M
- 40 M
- Makes about 4 cups
- 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, peeled
- 2 tablespoons Colman’s dry mustard
- 2 teaspoons sea salt
- 2 teaspoons freshly ground black pepper
- 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.
Hungry for more? Chow down on these:
Chipotle Maple Barbecue Sauce Recipe © 2005 Sara Foster. All rights reserved.