Recipe

Kansas City-style hot barbecue sauce

May 20, 2009

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Makes about 4 cups or enough to serve 8


1	thick slice raw onion, coarsely chopped
2	tablespoons dry beef rub
1 1/2	cups dark brown sugar
	1-inch piece celery, coarsely chopped
3	tablespoons chili powder
1	canned chipotle pepper, coarsely chopped
2	tablespoons salt
3	teaspoons black pepper
2	teaspoons ground mustard
1	clove garlic, chopped
1	cup distilled white vinegar
1	cup cider vinegar
2	cans (6 ounces each) tomato paste
1	bottle (10 ounces) Worcestershire sauce
3	tablespoons liquid hot sauce
1	can (6 ounces) pineapple juice
1/2	cup prepared yellow mustard
2	fresh habaneros or other chili peppers, seeded and finely chopped

1. In a food processor, combine the onion, beef rub, brown sugar, celery, chili powder, chipotle pepper, salt, black pepper, ground mustard, garlic, and 1/2 cup of the white vinegar. Pulse the mixture until it is almost smooth.

2. Transfer the mixture to a large saucepan. Bring to a boil over low heat. Cook, stirring constantly, for 3 minutes or until the sugar melts.

3. Whisk in the remaining 1/2 cup white vinegar with the cider vinegar, tomato paste, Worcestershire sauce, hot sauce, pineapple juice, mustard, and chili peppers.

4. Bring to a boil, lower the heat, and simmer the mixture, stirring often, for 20 minutes.

5. Set a strainer over a bowl. Press the sauce through the strainer. Adapted from Blue Ribbon BBQ