GMA Recipe: Sassy Bourbon and Brown Sugar Barbecue Sauce

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Sassy Bourbon and Brown Sugar Barbecue Sauce
From chef and author Elizabeth Karmel
Monday, May 26, 2008

Elizabeth Karmel, a competitive barbecuer and Executive Chef of the acclaimed New York City barbeque restaurant Hill Country, appeared on Good Morning America to offer recipes bound to make your cookout a success.

Sassy Bourbon and Brown Sugar Barbecue Sauce

Ingredients

1 28-ounce can crushed tomatoes

1 cup packed brown sugar

1/2 cup bourbon

1/2 cup ketchup

1/4 cup Heinz Chili Sauce

1/4 cup apple cider vinegar

2 tablespoons red wine vinegar

1/4 cup Worcestershire sauce

2 tablespoons molasses

2 teaspoons Classic Barbeque Rub (see next recipe)

Kosher salt

Freshly ground pepper

1 tablespoon unsweetened cocoa

Directions

In a large saucepan, combine the tomatoes, sugar, bourbon, ketchup, chili sauce, vinegars, Worcestershire sauce, and molasses, stirring after each additional ingredient to combine. Add the rub and simmer until the flavors have blended and the sauce has thickened somewhat, about 30 minutes.

Let the sauce cool for about 10 minutes, or until it is warm but no longer "boiling" hot. Puree using an immersion or traditional blender. Taste and adjust the seasonings with about 1/2 teaspoon salt and pepper. Remember, the ribs already will have plenty of spice rub on them, so don't over-season the sauce. Add the cocoa powder and mix well to combine.

Let the sauce sit for 5 minutes and stir again to make sure the cocoa powder is well distributed. Let the sauce cool and pour it into a clean glass jar for storing. The sauce can be made in advance and kept for two weeks in the refrigerator. Brush it on meat 30 minutes before the cooking time is finished. If desired, serve extra on the side.

Makes 4 cups

Recipe copyright 2008, Elizabeth Karmel, "Taming The Flame"