Barbecue Sauce

Condiments and Sauces

Recipe courtesy of Cochon Restaurant, New Orleans, LA

SMakes about 2 cups

Ingredients:

1 onion chopped
4 cloves garlic chopped
1 tablespoon dried thyme
¼ cup molasses
1 10 ounce jar of ketchup
1 cup cider vinegar
½ cups Louisiana style hot sauce
¼ cup Worcestershire sauce
2 each chipotle peppers chopped
1 cup chicken stock
salt and pepper to taste

Note: This BBQ sauce is very spicy. We make it particularly for our ribs. It is fairly thin compared to store bought sauce and is applied in as a light coating.
It provides a counterpoint to the sweet watermelon pickles that we serve with it. Canned chipotle peppers in adobo are readily available in most supermarket Latin food sections.

Method:

Sweat the onions and garlic until translucent then add the remaining ingredients.
Bring to a boil and simmer until reduced by about a third.
It may then be buzzed with a hand blender for a smoother consistency.
Cool and store in the refrigerator for up to 2 weeks.