Red Wine Barbecue Sauce Recipes

Steps:

• Heat oil in a saucepan over medium heat.
• Add in garlic, onions, cumin and chipotle chile powder and crushed red pepper flakes (if using) stir with a wooden spoon for about 1 minute to release flavors.
• Add in wine; simmer for 2 minutes.
• Add in ketchup, vinegar, soy sauce and liquid smoke flavoring; mix to combine and simmer for 20-25 minutes longer (can simmer longer).
• Cool to room temperature and refrigerate overnight to blend flavors.

Steps:

• In a blender, combine brown sugar, ketchup, vinegar, water and Worcestershire sauce. Season with mustard, paprika, salt, pepper, and hot pepper sauce. Blend until smooth.

Steps:

• Heat the oil in a heavy medium saucepan over medium heat. Add the shallots and garlic and cook until soft, 3 to 4 minutes. Add the ground ancho, paprika, and ground chile de árbol and cook for 30 seconds. Raise the heat to high, add the wine, and boil until completely evaporated.
• Add the ketchup and 1/2 cup water and bring to a boil. Lower the heat and simmer for 5 minutes. Add the mustard, vinegar, Worcestershire, chipotle, brown sugar, honey, and molasses and simmer, stirring occasionally, until thickened, about 10 minutes.
• Transfer the mixture to a food processor and puree until smooth. Season with salt and pepper. Pour into a bowl and allow to cool at room temperature. The sauce will keep for 1 week in a tightly sealed container stored in the refrigerator.

Steps:

• In a large glass jar or bowl mix all ingredients, cover tightly and let stand overnight at room temperature. Use as a basting sauce for beef, pork, lamb, poultry, fish or game. This sauce also can be used as a marinade before barbecuing.