One evening recently, I was listening to NPR's "The Story" and became enthralled during a segment about a woman who had taken over the family tradition of competing in barbeque contests (generally a male-dominated type of cooking contest). I was especially fascinated by the super secret sauce recipe, which had been passed down through the generations and had won many a competition. I wondered what exactly went into an award winning recipe - or into barbeque sauce in general - and so I started to do a little internet searching.
The internet search yielded some good tips on how to make general barbeque sauce, but nothing along the lines of coveted family secrets. Interestingly, I did learn that there are many different varieties of barbeque sauce. North Carolina is known for a more vinegar based sauce, South Carolina for a mustard-based sauce, Texas for spicy recipes, and Kansas City for tomato-based sauce recipes. Alabama even has a mayonnaise version. I found a website that had basic recipes for three of the main sauce types. I decided that since I'm more of a tomato lover, I'd focus on creating my own version of a Kansas City style sauce.
Lucky for me, soon after deciding that I wanted to try to make my own barbeque sauce, the hubby and I actually visited Kansas City, Missouri. I was amazed when we visited a grocery store and I saw just how many different types of barbeque sauce were available. Our selection in the North is pitiful by comparison. I looked at many ingredient lists and was somewhat shocked and saddened that for many the second ingredient was high fructose corn syrup. Boo to that. Others were a little more wholesome, though; some even hinted at special ingredients like pineapple juice. So, I took some mental notes to try in my own sauce.
This past week I finally got the time to settle in and work on the recipe. We decided to have friends over for Barbeque Beef Sandwiches, and I wanted to use my own sauce for the beef. I dabbled around and finally got the flavorings to come together nicely. This recipe is somewhat sweet, somewhat zesty, somewhat spicy. It has that nice tomato based flavor, but many subtleties to it as well. I really like this version and hope that you will, too!
Kansas City Style Barbeque Sauce
A Fabulous and Delicious Original!
1 yellow onion, sliced
5 cloves garlic, sliced
3 Tablespoons olive oil
1/4 cup hot water
2 Tablespoons + 1 teaspoon raw sugar or brown sugar
3 dried chipotle chiles, chopped into small pieces
2 Tablespoons dark molasses
20 ounces organic ketchup
1 can tomato paste
1 1/2 cup tomato puree (fresh tomatoes blended or from a can)
3 Tablespoons apple cider vinegar
1 teaspoon balsalmic vinegar
1 teaspoon tumeric
3/4 teaspoon salt
1 teaspoon cumin powder
1 teaspoon ginger powder
1 teaspoon cinnamon
1 Tablespoon freshly ground pepper
3-4 Tablespoons fresh lime juice
1 Tablespoon chili powder
2 Tablespoon paprika
2 Tablespoons dry mustard or fresh mustard
1/4 cup dark beer
1.) In a large pot, saute the onions and garlic in the olive oil over low heat until the onions are cooked (translucent but not brown). Meanwhile, in a small bowl, dissolve the sugar in the hot water.
2.) When the onions are done, put in the chipotle chiles and allow them to cook a little in the oil - no more than a minute. Then, pour in the sugar water mixture. Stir. Then, add all the other ingredients, stirring as you add them.
3.) Allow all the ingredients to simmer over low heat for 20-30 minutes. If you'd like, you can then use an immersion blender or place the sauce in a regular blender to smooth out the consistency. Use immediately in cooking or store in your fridge for up to 7 to 10 days.
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