Recipe: Barbecue Sauce for Texas-Style Beef Ribs

Chef Arnoldi

from American test Kitchens
Barbecue Sauce for Texas-Style Beef Ribs:[p]Barbecue Sauce for Texas-Style Beef Ribs
Texas Rib House--[p]
Makes 1 3/4 cups
2 tablespoons unsalted butter
1/4 cup minced onion
1 medium clove garlic , minced or pressed through 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 molasses or dark molasses (not blackstrap)
1 1/2 teaspoons table salt
1/4 teaspoon ground black pepper
[p]Heat butter in small nonreactive saucepan over medium heat until foaming;
add onion and cook, stirring occasionally, until softened, 2 to 3 minutes.
Add garlic and chili powder;
cook, stirring constantly, until fragrant, about 20 seconds.
Add tomato juice, 1/2 cup vinegar, Worcestershire sauce, mustard, chipotle, molasses, and salt;
increase heat to high and bring to simmer, then reduce heat to medium and continue to simmer, stirring occasionally, until sauce is slightly thickened and reduced to 1 1/2 cups, 30 to 40 minutes.
Off heat, stir in pepper and remaining 1/4 cup vinegar.
Cool to room temperature before serving.
(Can be refrigerated in airtight container for up to 4 days;
bring to room temperature before serving.)

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Chef Arnoldi,
Thats about it!!!!
360 guy-gary