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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I got this recipe from Saveur magazine. First you make the dry rub, which is great on chicken, then use it in the barbecue sauce....yum. Ingredients:
2 large garlic cloves, finely chopped |
1/2 cup ground dried new mexico chile (or any ground chili you prefer) |
4 teaspoons salt |
2 teaspoons black pepper |
2 teaspoons sugar |
2 teaspoons dried oregano |
1 teaspoon dried thyme |
2 cups ketchup |
2/3 cup dark brown sugar |
4 chopped garlic cloves |
1/4 cup worcestershire sauce |
2 -3 tablespoons vinegar |
1 -2 teaspoon barbecue spice |
1/2 teaspoon pepper |
salt |
Directions:
1. For Barbecue spice:.
2. Put garlic, ground chili, salt, pepper, sugar, oregano, and thyme into small bowl.
3. Stir well, making sure garlic is thoroughly combined. If not using right away, put in tightly sealed jar or baggie and keep in fridge.
4. For Sauce:.
5. Put ketchup, sugar, garlic, 3/4 c water, worcestershire, vinegar, barbecue spice, and pepper into a saucepan and stir well until combined. Season to taste with salt.
6. Simmer over medium-low heat, maintaining a gentle simmer for 30 minutes.
7. If not using sauce right away, allow it to cool and put into jar. Can keep in fridge for up to a month.
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