Barbecue Sauce (Kansas City/Memphis Hybrid)
Sweet, tart, tomato based sauce with onions.
Equipment
- 1 pan, sauce, 2 quart, with lid
Ingredients
- 8 oz Panela or brown sugar
- 3 oz paste, tomato
- 4 oz vinegar, apple cider
- 8 oz water
- 15 ml liquid smoke
- 3 g paprika, smoked, ground
- 150 g onion, sweet as small as you can get it. Brunoise, if you can. Think tiny.
- 50 g garlic, crushed
- 3 g pepper, black, ground
- 6 g powder, chili
- 3 g cinnamon, ground
- 3 g salt, kosher as needed
Instructions
- Over high heat, toss everything in the pan.8 oz Panela, 3 oz paste, tomato, 4 oz vinegar, apple cider, 8 oz water, 15 ml liquid smoke, 3 g paprika, smoked, ground, 150 g onion, sweet, 50 g garlic, crushed, 3 g pepper, black, ground, 6 g powder, chili, 3 g cinnamon, ground, 3 g salt, kosher
- Bring to a boil until your sugar dissolves.
- Reduce to a simmer, cover and walk away for an hour. Well, come back every so often and give it a stir.
- Reduce until syrupy and adjust the seasoning.
Notes
This barbecue sauce is super easy to make and I hope you dig sweet because it brings in the sweetness without shame or fear or doubt. Luckily, that sweetness is mitigated by the apple cider vinegar.
A quick word about panela. I like it because it's just goes well with the chili and cinnamon. It's sugar can squeezings that have been reduced and allowed to solidify in conic forms. Brown sugar will work, but that's just refined sugar that's been treated with molasses. Given the choice, I'd rather use molasses or honey for barbecue sauce. It's more interesting.
Happy Cooking.
Nutrition
Serving: 1oz
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