Bar Americain Barbecue Sauce

Name: Bar Americain Barbecue Sauce
Yield: Makes about 2 1/2 cups
Ingredients: 2 tablespoons canola oil; 1 large Spanish onion, coarsely chopped; 5 cloves garlic, coarsely chopped; 1/2 cup red wine vinegar; 2 (16-ounce) cans plum tomatoes, pureed with their juices; 5 dried red New Mexico chiles, stemmed, seeded, and coarsely chopped; 1 cup ketchup; 1/4 cup Worcestershire sauce; 3 tablespoons Dijon mustard; 3 tablespoons dark brown sugar; 2 tablespoons honey; 1/4 cup molasses; 1 tablespoon pure maple syrup; Kosher salt and freshly ground black pepper

December 14, 2011

This Southwest-inspired house barbecue sauce is used on its own or as the base of many sauces at Bar Americain. It is slightly sweet from the molasses, honey, and brown sugar and slightly earthy from the dried red chiles. It is the perfect sauce slathered on smoked ribs (page 149), or spiced up and spooned onto grilled oysters on the half shell (page 72). Adding bourbon transports this sauce from Sante Fe to Kentucky in a matter of minutes.

Recipe notes

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