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Bobby Flay's barbecue sauce being poured from a pot into a white bowl.
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4.86 / 21 votes

Bobby Flay’s Barbecue Sauce

I created this barbecue sauce to top the Wyoming burger, but it's also an ideal dipping sauce for French fries. After you've made this quick and easy sauce once, you'll want to slather it on grilled chicken, steak, pork chops...you might never go back to the bottled stuff.
Prep Time20 minutes
Cook Time20 minutes
Total Time1 hour
Course: Condiments
Cuisine: American
Servings: 32 servings | 2 cups
Calories: 26

Ingredients

  • 2 tablespoons mild vegetable oil
  • 1 smallish onion, coarsely chopped (preferably a Spanish or other sweet onion)
  • 3 small cloves garlic, coarsely chopped
  • 1 cup ketchup
  • 1/3 cup cold water
  • 1 heaping tablespoon Dijon mustard
  • 1 tablespoon red wine vinegar, (or substitute sherry vinegar)
  • 1 tablespoon Worcestershire sauce
  • 1 canned chipotle in adobo, chopped (note that this is 1 chipotle pepper from a can of peppers, not 1 can of chipotle peppers)
  • 2 tablespoons ancho chile powder
  • 1 tablespoon sweet Spanish paprika (pimentón)
  • 2 tablespoons packed dark brown sugar
  • 1 tablespoon honey
  • 1 tablespoon molasses
  • Kosher salt and freshly ground black pepper
US - Metric

Instructions

  • Heat the oil in a saucepan over medium-high heat until warm and shimmering. Add the onion and cook until softened, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the ketchup and water and bring to a boil, stirring frequently. Reduce the heat to medium-low and simmer for 5 minutes.
  • Add the mustard, vinegar, Worcestershire sauce, chipotle chile, ancho chile powder, paprika, brown sugar, honey, and molasses to the pan and bring to a simmer. Cook, stirring occasionally, until thickened, about 10 minutes. Let cool for at least 10 minutes.
  • Scrape the barbecue sauce into a food processor or blender and purée until either smooth or the desired consistency. The sauce will be quite, quite thick. Let cool to room temperature. Taste and season with salt and pepper accordingly. You can start dousing and dolloping right away, although if you wait overnight, you'll be rewarded with a more complex taste with even more depth.

    ☞ TESTER TIP: You can cover and refrigerate the sauce for up to 1 week. Bring to room temperature before using.

Nutrition

Serving: 1tablespoon | Calories: 26kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 88mg | Fiber: 1g | Sugar: 3g