Here’s the Maple Chipotle Barbecue Sauce for those Maple Barbecued Country-Style Ribs I was telling you about.
It does amazing things for pork and chicken, and it only gets better (and more mellow) with time. So, feel free free to make it a day or two before your next cookout.
Bonus: I like to mix it with a little mustard and use it as a dip for chicken fingers. Oh, yes.
Maple Chipotle Barbecue Sauce
Slightly adapted from Coombs Family Farms
Makes about 1 cup
- 3 large chipotle chiles in adobo sauce
- 1/4 cup ketchup
- 1/4 cup maple syrup
- 1 cup chicken broth
- 1/8 teaspoon ground allspice
- 1/2 tablespoon canola oil
- 1 tablespoon onion, minced
- 2 large cloves garlic, minced
- Salt and pepper, to taste
- 1 tablespoon fresh lemon juice
- In a blender, combine the chipotle chiles in adobo, ketchup, maple syrup, chicken broth, and allspice.
- Heat oil in a saucepan over medium heat. Add onion and garlic, and cook until golden, about 5 minutes.
- Add chipotle puree, and season with salt and pepper.
- Bring the mixture to a boil, and then reduce the temperature to medium to simmer, uncovered, until thickened, 10 to 15 minutes, stirring often.
- Stir in the lemon juice, and allow to cool. Refrigerate in an airtight container.