Chipotle Molasses Barbecue Sauce Recipes

Steps:

• Heat oil in a large saucepan. Add onion and garlic and cook for 5 mins or until soft. Add the rest of the ingredients.
• Bring to the boil, turn down to simmer for 15 mins, then leave to cool.

Steps:

• Preheat oven to 450 degrees.
• In a medium saucepan over medium-high heat, combine soy sauce, ginger, and garlic. Bring to a boil. Remove from heat, and add ice. Divide between 2 large roasting pans. Place a rack in each roasting pan. Top each rack with a rack of ribs, and season both sides with salt and pepper. Transfer to oven, and roast for 20 minutes. Continue roasting, basting with sauce every 10 minutes, until caramelized and crusty, about 1 hour and 15 minutes more.
• Remove from oven. Cut ribs between the bones, and serve with chipotle-molasses barbecue sauce and peanut-green onion relish on the side.

Steps:

• In a medium heavy-bottomed saucepan, heat oil over medium heat. Add onions and garlic, and cook until translucent, 3 to 4 minutes. Add tomatoes, and bring to a boil.
• Add the remaining ingredients, and return to a simmer. Cook, stirring occasionally, until thickened, 30 to 35 minutes. Transfer to a food processor, and puree until smooth. Season with salt and pepper. Return to saucepan, and let stand until room temperature.

Steps:

• In a large, heavy saucepan heat the oil over medium heat and add the onion and garlic. Saute until they begin to wilt. Add the ketchup and chile paste and saute for 4 minutes. Add all of the remaining ingredients stir and let simmer for 30 to 40 minutes. As the sauce thickens, stir more often so it does not scorch. Remove the sauce from the heat and allow it to cool. Place the sauce in a blender and puree. Store in the refrigerator.
• Place the ancho and Mexican chiles in a large saucepan and cover them with the chicken stock. Add the onion and garlic. Bring the stock to a boil over high heat, reduce heat and allow to simmer for about 15 minutes or until the peppers have absorbed some liquid and have become soft. Put the pepper mixture, cooking liquid, and chipotle peppers into a blender. Blend on low speed, increasing to high speed as the puree combines.

Steps:

• Preheat oven to 400 degrees F.
• Combine all spices in a bowl. Rub ribs on both sides with spice mixture.
• In a saucepan over medium-high heat, combine the soy sauce, 2 cups of water, and the ginger and bring to a boil. Pour the mixture into the bottom of a roasting pan and place the ribs on a rack in the pan. Brush with the Chipotle-Molasses Sauce. Place in the oven and bake for 1 1/4 to 1 1/2 hours, basting every 15 minutes with the sauce.
• Chipotle-Molasses BBQ Sauce:
• 2 tablespoons canola oil
• 1 large Spanish onion, coarsely chopped
• 3 cloves garlic, coarsely chopped
• 2 tablespoons ancho chili powder
• 1 tablespoon pasilla chili powder
• 1 tablespoon New Mexican chili powder
• 3 cups canned plum tomatoes with juices, pureed
• 1 cup water
• 1/4 cup ketchup
• 1/4 cup red wine vinegar
• 2 tablespoons Worcestershire sauce
• 1/4 cup dark brown sugar
• 1/4 cup honey
• 1/4 cup molasses
• 2 tablespoons Dijon mustard
• 2 chipotle chiles in adobo, pureed
• 1/2 cup smooth peanut butter
• Salt and freshly ground black pepper
• Heat the oil over medium heat in a heavy-bottomed medium saucepan. Add the onion and garlic and cook until translucent, 3 to 4 minutes. Add the chili powders and cook for 1 minute. Add the tomatoes and water, bring to a boil, and simmer for 10 minutes. Add the remaining ingredients, except the peanut butter, and simmer for an additional 20 to 30 minutes or until thickened slightly, stirring occasionally. Transfer the mixture to a food processor with the peanut butter and puree until smooth. Season with salt and pepper, to taste. Pour into a bowl and allow to cool at room temperature.

Steps:

• Preheat oven to 400 degrees F.
• Combine all spices in a bowl. Rub ribs on both sides with spice mixture.
• In a saucepan over medium-high heat, combine the soy sauce, 2 cups of water, and the ginger and bring to a boil. Pour the mixture into the bottom of a roasting pan and place the ribs on a rack in the pan. Brush with the Chipotle-Molasses Sauce. Place in the oven and bake for 1 1/4 to 1 1/2 hours, basting every 15 minutes with the sauce.
• Heat the oil over medium heat in a heavy-bottomed medium saucepan. Add the onion and garlic and cook until translucent, 3 to 4 minutes. Add the chili powders and cook for 1 minute. Add the tomatoes and water, bring to a boil, and simmer for 10 minutes. Add the remaining ingredients, except the peanut butter, and simmer for an additional 20 to 30 minutes or until thickened slightly, stirring occasionally. Transfer the mixture to a food processor with the peanut butter and puree until smooth. Season with salt and pepper, to taste. Pour into a bowl and allow to cool at room temperature.

Steps:

• Bring ketchup, cherry preserves, lemon juice, molasses, brown sugar, Worcestershire sauce, soy sauce, lemon peel, chiles, adobo sauce, liquid smoke, onion powder, and cocoa powder to simmer in medium saucepan, stirring often. Reduce heat to medium-low and simmer 10 minutes, stirring often. Season sauce to taste with salt and pepper. DO AHEAD: Sauce can be made up to 1 week ahead. Cover tightly and refrigerate.

Steps:

• Heat the oil over medium heat in a heavy-bottomed medium saucepan. Add the onion and garlic and cook until translucent, 3 to 4 minutes. Add the chili powders and cook for 1 minute. Add the tomatoes and water, bring to a boil, and simmer for 10 minutes. Add the remaining ingredients, except the peanut butter, and simmer for an additional 20 to 30 minutes or until thickened slightly, stirring occasionally. Transfer the mixture to a food processor with the peanut butter and puree until smooth. Season with salt and pepper, to taste. Pour into a bowl and allow to cool at room temperature.