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Edited on Tue May-20-08 01:25 AM by mike_c
This is north Georgia style, vinegar based sauce for pulled pork. Since you used the term "barbecue" in your OP this must be what you want-- it is the One True sauce for the only dish that qualifies as barbecue. Accept no substitute!
The sauce is based on a recipe that appeared in Fine Cooking some years ago. It actually varies some every time I make it, but this is the basic idea. Proportions are approximate.
Barbecue sauce
1/2 cup honey 1/2 cup blackstrap molasses 2 heads garlic, broken into cloves but not peeled 2 tbsp whole black pepper corns 3 tbsp whole coriander seeds 2 tbsp whole cumin seeds 2-4 dried Anaheim or New Mexico red chilis, seeded and stemed 2-4 dried ancho chilis, seeded and stemmed (add a chipotle or two if you like your sauce spicier than these chilis make it) 2 bay leaves 4 tbsp tomato paste 3 16 oz cans of whole peeled tomatoes and juice (add another can if you like more tomato) 1 quart distilled white vinegar 4 cups water 1/4 cup salt
Heat the honey, molasses, garlic, red chilis, peppercorns, bay leaves, cumin, and coriander in a stockpot over medium heat for 30 min or so, stirring occasionally. It will get very fragrant. Add tomato paste, tomatoes, and their juice. Cook another 30 min, stirring often to break up the tomatoes. Stir in the vinegar, water, and salt. Simmer uncovered for 3-4 hours.
After the sauce cools, discard the bay leaf and any large pieces of garlic peel. Puree the sauce in batches in a blender. recombining to blend the spices evenly. The sauce will be thin, with some bits of spice here and there.
I freeze this sauce in quart mason jars.
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