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Texas Rib BBQ Sauce




Source of Recipe


americastestkitchen.com


List of Ingredients




2 tablespoons unsalted butter
1/4 cup minced onion
1 medium garlic clove, minced or pressed through a garlic press (about 1 teaspoon)
1 1/2 teaspoons chili powder
2 cups tomato juice
3/4 cup distilled white vinegar
2 tablespoons Worcestershire sauce
1/2 teaspoon powdered mustard mixed with 1 tablespoon water
1 teaspoon minced chipotle chile in adobo
2 tablespoons mild or dark (not blackstrap) molasses
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper



Recipe



Heat the butter in a small nonreactive saucepan over medium heat until foaming. Add the onion and cook, stirring occasionally, until softened, 2 to 3 minutes. Add the garlic and chili powder and cook, stirring constantly, until fragrant, about 20 seconds. Add the tomato juice, 1/2 cup of the vinegar, the Worcestershire sauce, mustard, chipotle, molasses, and salt. Increase the heat to high and bring to a simmer, then reduce the heat to medium and continue to simmer, stirring occasionally, until the sauce is slightly thickened and reduced to 1 1/2 cups, 30 to 40 minutes. Off the heat, stir in the pepper and remaining 1/4 cup vinegar. Cool to room temperature before serving. (The sauce can be refrigerated in an airtight container for up to 4 days; bring to room temperature before serving.)