"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.

Tell him what to do with his BBQ sauce NOW! Go with yer vinegar sauce. It's
probably part of why your pulled pork is better. ;-)

However, you can't go wrong with

Chef Juke's Raspberry-Chipotle BBQ 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, 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.

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