Prep 15 mins
Cook 30 mins
I came up with this delicious barbecue sauce trying to keep in mind what I could have on hand in the pantry or in the freezer in a pinch. Use this as a finishing sauce (not a marinade) during the last 7-10 minutes if grilling or the last 30 minutes if cooking in the oven.
- 2 chipotle chiles in adobo
- 1⁄2 cup frozen orange juice concentrate
- 1⁄4 cup molasses
- 1⁄2 cup ketchup
- 1⁄4 cup soy sauce
- 1⁄2 cup cider vinegar
- 2 teaspoons fresh ginger, peeled and finely chopped (or ginger juice, 1 inch of frozen thawed, see below)
- 4 garlic cloves
- 1 small red onion
- Combine all ingredients and puree in a food processor and blend until smooth. Bring to a boil in a tall saucepan, drop to a low simmer and cook, stirring often, until thick, about 30 minutes.
- Two chipotle make this lightly smokey and spicy. Use more if you like things spicy! Freeze the left over chipotle from the can in a covered ice cube tray or pressed flat in freezer safe plastic wrap for future use.
- Freeze the left over fresh ginger washed, air dried, not peeled and cut into one inch pieces. When you need 2 tsps, just take out an inch, let it defrost in a small bowl and squeeze out the juice. Fantastic!
- This is enough to cover one whole chicken or 2 baby back ribs with some sauce left over for those who want a little more -- .