Tomato-Jalapeno Barbecue Sauce
Sweet, spicy, and smoky, this sauce adds a fantastic tomato-jalapeno flare to beef and pork ribs. This sauce can also be used on chicken.
- 1 cup tomato sauce
- 1/2 cup jalapeno jelly
- 1/3 cup red wine vinegar
- 2 tablespoons unsalted butter
- 1 tablespoon molasses
- 1 teaspoon chili powder
- 1/4 teaspoon granulated garlic (substitute with garlic powder)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon liquid smoke (optional)
- To prepare sauce, combine all sauce ingredients (except butter) in a medium saucepan. Bring mixture to a simmer over medium high heat until jalapeno jelly and sugar dissolves. Reduce heat to low and simmer on low for 4-5 minutes, stirring often.
- Remove from heat and stir in butter. Let sauce cool for 10 minutes before using. If making ahead of time, store cooled sauce in an air tight container in the refrigerator for up to one week after preparation.
- To use, simply baste onto ribs (or meat of choice) during the last 30 minutes of cook time. Do this every 10 minutes or so, until right before the meat has cooked through.
Photo by: HHLtDave5/Depositphotos Things to know about this recipe: Jalapeno Jelly: You can find jalapeno jelly at your local market, but you can also use a homemade jelly. If you are particularly fond of high Scoville peppers, then try using a habanero jelly. Keep in mind that whatever jelly you choose should be a sweet and spicy. Smoke: There is nothing more hotly debated than the use of liquid smoke. Some folks are all for it, while others aren't too fond of using it. If you are in the latter grouping, then use a bit of smoked paprika or some smoked tea in the sauce.