Bobby Flay’s BBQ sauce recipe is my go-to recipe. It has an artful balance of sweet, spicy, and smoky flavors and is great slathered on ribs, pork, burgers, or chicken.
- 2 tablespoon vegetable oil
- 1 small, sweet onion (peeled and chopped)
- 3 clove garlic (peeled and chopped)
- 1 cup ketchup (there are plenty of brands without high fructose corn syrup or preservatives, Hunt’s is one)
- ⅓ cup cold water
- 1 tablespoon Dijon mustard
- 1 tablespoon red wine vinegar
- 1 tablespoon Worchestershire sauce
- 1 canned chipotle en adobo (note that this is 1 chipotle pepper from a can of peppers, not 1 can of chipotle peppers)
- 2 tablespoon ancho chile powder
- 1 tablespoon sweet Spanish paprika (pimentón)
- 2 tablespoon packed brown sugar
- 1 tablespoon honey
- 1 tablespoon molasses
- kosher salt and freshly ground black pepper
Heat the oil in a saucepan over medium-high heat until warm and shimmering. Add the onion and cook until softened, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the ketchup and water and bring to a boil, stirring frequently. Reduce the heat to medium-low and simmer for 5 minutes.
Add the mustard, vinegar, Worcestershire sauce, chipotle chile, ancho chile powder, paprika, brown sugar, honey, and molasses to the pan and bring to a simmer. Cook, stirring occasionally, until thickened, about 10 minutes. Let cool for at least 10 minutes.
Scrape the barbecue sauce into a food processor or blender and purée until either smooth or the desired consistency. The sauce will be quite, quite thick. Let cool to room temperature. Taste and season with salt and pepper accordingly. You can start dousing and dolloping right away, although if you wait overnight you’ll be rewarded with a more complex taste with even more depth. (You can cover and refrigerate the sauce for up to 1 week. Bring to room temperature before using.)