"Jason Tinling" > wrote in message
ups.com...
On Jun 20, 12:19 pm, "Tim" > wrote:
> Hello All!
>
> My brother insists on having a pulled pork competition at our families
> annual 4th of July bash. Everyone knows that my pork is much better than
> his, but to even the field he is insisting that we have a "sweet, ketchup
> based BBQ sauce" in addition to the vinegar sauce I usually serve.
>
> Will someone share a BBQ (sweet, ketchup) recipe that would go good with a
> heavily rubbed pulled pork? I'd really like to kick his a** so that next
> year I can tell him what to do with his BBQ sauce.
>
> Thanks in advance.
>
> Smokin' Tim
>
> --
> "The words of the tongue should have three gatekeepers:
> Is it true?
> Is it kind?
> Is it necessary?"
> -Arab proverb

Chef Juke's Raspberry-Chipotle Barbecue Sauce

NOTE: This is a slight variation on the classic Kansas City Barbecue
sauce
from the KC Barbecue Association, for those who like their BBQ Hot &
Smoky!

6 Tbls. packed dark brown sugar
1/2 cup cider vinegar
1/4 cup molasses
¼ cup Worcestershire sauce
2 Tbls dark rum
2 Tbls yellow mustard
1 Tbls pure chili powder
2 tsp. freshly ground black pepper
2 tsp. garlic powder
1 tsp. ground allspice
1/4 tsp. ground cloves
1/4 cup Chipotles en Adobo
2 cups ketchup
2 cups Raspberry Preserves (I use Wall's Raspberry preserves from
Costco)
Kosher or sea salt
Pepper

In large saucepan, combine sugar, vinegar, molasses, honey,
Worcestershire,
rum, mustard, chili powder, pepper, garlic powder, allspice and
cloves.
Bring to simmer over medium heat. Cook, uncovered, until all
ingredients are
dissolved, stirring constantly, about 5 minutes. Stir in ketchup and
bring
to boil, stirring constantly. Add salt and pepper to taste.

Reduce heat slightly, add raspberry jam and 1/4 cup chipotles** and
gently
simmer sauce, uncovered, until dark & thick, about 30 minutes,
stirring
often. Use right away or transfer to jars, cover, cool to room
temperature
and refrigerate. Sauce will keep several months. Makes 5 cups or 20
servings.

**Add the chipotle peppers to taste. Since simmering will bring out
the heat
in the peppers start by adding ¼ cup of chipotles and cook for the 30
minutes THEN taste again and add additional peppers if you like it
REALLY
HOT.

Two notes:
First, Chefjuke didn't mention honey in his ingredients list (it's in
the
directions), so I just dumped in about a TBS worth. Worked fine.
Second,
take him seriously about the chipotles in adobo sauce. Them suckers
are
tasty and hot. Start out with the recommended dosage and add more
after you
taste it.
I can certainly vouch for the above recipe. (Try to use seedless jam in it)