Kansas City-style hot barbecue sauce

May 20, 2009

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Makes about 4 cups or enough to serve 8

1 thick slice raw onion, coarsely chopped
2 tablespoons dry beef rub
1 1/2 cups dark brown sugar
1-inch piece celery, coarsely chopped
3 tablespoons chili powder
1 canned chipotle pepper, coarsely chopped
2 tablespoons salt
3 teaspoons black pepper
2 teaspoons ground mustard
1 clove garlic, chopped
1 cup distilled white vinegar
1 cup cider vinegar
2 cans (6 ounces each) tomato paste
1 bottle (10 ounces) Worcestershire sauce
3 tablespoons liquid hot sauce
1 can (6 ounces) pineapple juice
1/2 cup prepared yellow mustard
2 fresh habaneros or other chili peppers, seeded and finely chopped
1. In a food processor, combine the onion, beef rub, brown sugar, celery, chili powder, chipotle pepper, salt, black pepper, ground mustard, garlic, and 1/2 cup of the white vinegar. Pulse the mixture until it is almost smooth.

2. Transfer the mixture to a large saucepan. Bring to a boil over low heat. Cook, stirring constantly, for 3 minutes or until the sugar melts.

3. Whisk in the remaining 1/2 cup white vinegar with the cider vinegar, tomato paste, Worcestershire sauce, hot sauce, pineapple juice, mustard, and chili peppers.

4. Bring to a boil, lower the heat, and simmer the mixture, stirring often, for 20 minutes.

5. Set a strainer over a bowl. Press the sauce through the strainer. Adapted from Blue Ribbon BBQ


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