COOK: Chipotle Molasses Barbecue Sauce

 A couple weeks ago KC was smoking ribs, and I decided I wanted to finally test a barbecue sauce I'd been thinking about.  I dumped some stuff into a pot, let it simmer a bit, tried it, added a bit of this or that (while making very messy notes), then had KC and my dad (who had luckily stopped by) try it, both of them said it was really good, and while Dad was walking out to his truck he called out "Send me the recipe for the BBQ!", he went to the store to get the ingredients a day or two later.  

That first batch didn't last long, and the second batch I made was gone within a few days too!  Dad and Bonus Mom made it, and I got texts from them both telling me how good it was, so when my friend Paige asked for the recipe I knew I needed to post it here.

There's a good chance you have all of the ingredients you need already in your pantry, and if you don't they are all easy to find, and pretty cheap.

Chipotle Molasses Barbecue Sauce

Ingredients:

1 Cup Ketchup

1/8 Cup Light Brown Sugar

2 Tablespoons Molasses

1 teaspoon Granulated Garlic

1 teaspoon Onion Powder

2 Tablespoons Mustard Powder

1/4 Cup Apple Cider Vinegar

4-6 Tablespoons Diced Chipotle Peppers in Adobo 

Preparation:

In a small sauce pan combine all ingredients and let simmer over low heat for about 15 minutes, stirring as needed.

If you aren't a fan of the little chunks of chipotle peppers you can blend it up, if you have a glass blender make sure you let it cool first.

This should last in the fridge for a few weeks, however I can't promise because ours is gone within a few days!

Follow Us on Social Media: