Prep 15 mins
Cook 30 mins
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.
- 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
- For Barbecue spice:.
- Put garlic, ground chili, salt, pepper, sugar, oregano, and thyme into small bowl.
- Stir well, making sure garlic is thoroughly combined. If not using right away, put in tightly sealed jar or baggie and keep in fridge.
- For Sauce:.
- 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.
- Simmer over medium-low heat, maintaining a gentle simmer for 30 minutes.
- If not using sauce right away, allow it to cool and put into jar. Can keep in fridge for up to a month.