After moving to America and discovering barbecue, I was hooked. Being a British meat and potatoes girl, one of my favorite barbecue meals is a slow roasted pulled pork sandwich topped with coleslaw, well that and ribs.
When I’ve made my own barbecue sauce in the past, I usually just wing it and throw some key ingredients into a pan and tweak it until it tastes good, depending on what I’m in the mood for. But now I have a food blog and I thought it was time to make a Culinary Ginger signature barbecue sauce. I think barbecue sauce is a very personal thing, so feel free to adapt the recipe how you like it, a little more sweet, a little more (or less) spicy.
- 2 tablespoons vegetable or canola oil
- 1 medium yellow onion chopped
- 2 garlic cloves finely chopped or grated
- 2 tablespoons tomato paste
- 3/4 cup pineapple juice
- 1 pepper from a can of chipotle en adobo chopped
- 1-14 ounce can tomato sauce
- 1 tablespoon of adobe sauce from the can of chipotle in adobo
- 1 tablespoon apple cider vinegar
- 1 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1/3 cup water
Heat the vegetable oil over medium heat in a saucepan.
Add the onions and sauté the until softened, stirring occasionally, about 5 minutes.
Add the garlic and cook for 1 minute, stirring.
Add the tomato paste and mix in with the onions, cook for 1 minute.
Add the pineapple juice and mix well.
Bring to a simmer and cook for 5 minutes.
Stir in the tomato sauce, chipotle pepper, adobo sauce, liquid smoke, apple cider vinegar, paprika, salt, pepper and water.
Bring to a simmer and cook for 20 minutes or until thickened and coats the back of a spoon. (the sauce with thicken as it cools).
Use an immersion blender to blend the sauce, or add to the blender in batches.
Transfer to containers with lids.
** To make the sauce sweeter, add a tablespoon of brown sugar with the pineapple juice.