Recipe: BBQ Sauce with Roasted Garlic and Coconut Rum

About This Recipe

This is the second part of a three part series on Barbecue. The first part was my BBQ rub recipe. Now, I am going to show my barbecue sauce. Finally, I will show you how to put it all together to make an excellent pulled pork (without the need for a smoker).

Although I like all kinds of Barbeque sauce, my favorite is a traditional tomato based. I really like a BBQ sauce that is sweet and spicy with a hint of Smokey. Tomato based sauces are usually made from tomatoes, tomato paste, or ketchup. I opt for ketchup because it has the thickness and level of sweetness I look for. Even though my sauce is tomato base, it doesn’t mean I don’t borrow from other BBQ sauce styles.

The Roasted Garlic and Coconut rum are not meant to be the stars in this BBQ sauce. Instead, they act as an agent of depth to the sauce. Feel free to add more if you want to make them the star.

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Ingredients: 

To Roast the Garlic (Instructions Provided)
2 Cloves Garlic
Salt

Pepper

Olive Oil

Sugar

For the BBQ Sauce
1 Tablespoon Butter
1/3 a Large Onion

2 Cloves Roasted Garlic

1 Cup Ketchup

1/4 Cup Apple Cider Vinegar

1/4 Cup Combo of Molasses and Light Pancake Syrup
(Clarification in recipe)
1 Tablespoon Honey

1/4 Cup Dijon Mustard

1/4 Cup Worcestershire Sauce

2 Tablespoons Coconut Rum (Optional)

1/4 Cup Brown Sugar

1 Tablespoon BBQ Rub

1 – 3 Chipotles in Adobo (I suggest using 2)
Dash of Hot Sauce (Optional)

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Cooking Process

Roasting Individual Garlic Cloves

First, we need to start by roasting the garlic. There are a lot of instructions online to roast a whole head of garlic at once. This is great, until you only need a few roasted garlic cloves. Who wants to waste a whole head of garlic? That’s why I am going to tell you how to roast individual cloves of garlic.

Begin by preheating the oven to 425 degrees. Remove the number of garlic cloves you want to roast from the head (in this case 2). Cut off each end of the garlic cloves, but keep the skin on.

Make a foil pouch and place the garlic cloves in the center. Drizzle the garlic with Olive oil, salt, pepper, and sugar. Place the pouch in the oven and bake for 15 to 20 minutes.

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The garlic will darken and be soft to touch. Simply squeeze the skin of the garlic to remove it from the skin.

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Making the sauce

Place the butter in a pot and melt. Dice the onion into small pieces and cook in butter over medium heat until lightly caramelized, about 8 minutes. Make sure to stir the onions occasionally.  Chop the roasted garlic and add to the onions. Cook one more minute.

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Add all the other ingredients to the pot except the chipotles. To clarify the molasses/light pancake syrup combo, take a 1/4 cup measuring cup. Fill it halfway with molasses and then the rest of the way with light pancake syrup. In other words, its 1/8 molasses and 1/8 light pancake syrup. Make sure the pancake syrup is light. This is not to count calories. Light pancake syrup has a very specific flavor that works well in this sauce.

Bring this mixture to a boil. While the sauce is heating up, chop the chipotles. For a spicy sauce, use 2 chipotles. For a really spicy sauce, use 3 chipotles. For a milder sauce, use 1 chipotles. When the sauce begins to boil, add the chopped chipotles.

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Next, bring the burner down to low. Cover the sauce, and simmer for 45 minutes.

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Enjoy!