This bold Big Sky Badlands BBQ Sauce delivers a complex blend of smoky heat and sweet tanginess, inspired by the rugged flavors of the American West. It starts with a fresh base of minced onion, garlic, ginger, and jalape&# 195;±o, which are steeped in rice wine vinegar and lime juice to create a vibrant, aromatic foundation. The sauce is then simmered with tomato puree, a robust mix of spices including cumin, coriander, and clove, and finished with molasses and liquid smoke for that authentic barbecue depth. ItâÂÂs versatile enough to use as a basting sauce for ribs and chicken, a dipping sauce for burgers, or a stir-in for beans. The balance of heat from the chipotle and jalapeño against the sweetness of the molasses makes it an irresistible condiment for any summer cookout or weeknight dinner.
Uncle Shels Big Sky Badlands Bbq Sauce
Description
This bold Big Sky Badlands BBQ Sauce delivers a complex blend of smoky heat and sweet tanginess, inspired by the rugged flavors of the American West. It starts with a fresh base of minced onion, garlic, ginger, and jalapeño, which are steeped in rice wine vinegar and lime juice to create a vibrant, aromatic foundation. The sauce is then simmered with tomato puree, a robust mix of spices including cumin, coriander, and clove, and finished with molasses and liquid smoke for that authentic barbecue depth. It's versatile enough to use as a basting sauce for ribs and chicken, a dipping sauce for burgers, or a stir-in for beans.Ingredients
Directions
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Combine the minced onion, garlic, rice wine vinegar, minced ginger, minced jalapeño, minced chipotle peppers, lime juice, and hot water in a small blender jar.
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Cover the blender tightly and let the mixture steep at room temperature for 10 to 15 minutes to allow the flavors to meld.
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Blend the mixture on high speed until it is fairly smooth and very well mixed.
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Pour the tomato puree into a 2-quart saucepan and place over low heat to warm gently.
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Stir the blended vinegar mixture into the warming tomato puree, ensuring the puree does not boil or bubble.
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Add the ground black pepper, celery seed, ground cumin, ground coriander, ground cloves, allspice, red pepper flakes, and paprika to the saucepan.
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Stir in the molasses and liquid barbecue smoke.
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Simmer the sauce on medium-low heat for 2 to 3 minutes, stirring occasionally to incorporate all ingredients.
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Remove the sauce from the heat and serve immediately as a table sauce or basting glaze.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 9.2kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 1.0mg1%
- Total Carbohydrate 1.8g1%
- Dietary Fiber 0.3g2%
- Sugars 0.8g
- Protein 0.2g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftover sauce in an airtight container in the refrigerator for up to 2 weeks. The flavors will deepen over time.
Substitutions: If you cannot find fresh ginger or jalapeño, you can use dried equivalents, though fresh provides a brighter flavor. You can adjust the heat level by adding more or less chipotle and jalapeño.
Variations: For a sweeter sauce, increase the molasses or add a tablespoon of brown sugar. For a tangier profile, add more rice wine vinegar or lime juice.
Tip: Make sure to seed and mince the jalapeños finely to distribute the heat evenly without large chunks of pepper in the sauce.
