Rich, Tangy BBQ Sauce

23 Apr

I’ve gotten pretty proficient at making pulled pork and I happen to like mine on the saucy side. I have two default recipes that I tend to use: one has a tomato-based, Mexican-flavoured sauce with onions, garlic, jalapenos and spices; the other is marinated in a spice rub over night and cooked in the slow cooker with a little water and some liquid smoke. Since I’m making the pulled pork myself, I thought I ought to make some BBQ sauce, too! I had molasses in the fridge and figured that’d be a good place to start! This recipe makes more than enough for a 3lb pork shoulder and would also be great on ribs!

Ingredients

1/2 c  molasses
1 1/2 c brewed coffee
1/2 c Dijon mustard
2/3 c ketchup
1/4 c soy sauce
2 tb Worcestershire
2 tb hot sauce
2 tb brown sugar, if necessary

Directions

1. Combine all the ingredients in a saucepan. Bring to a boil over medium heat, stirring occasionally.
2. Allow the sauce to simmer for 30 minutes, reducing by about half. You may want to help the mustard dissolve in the sauce by pushing the small clumps that may form up against the sides of the pan.
3. Taste and season as necessary. Add more hot sauce if you like it hotter, the brown sugar if you like it sweeter, etc.

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