Red Wine Barbecue Sauce

Backstory

The concept of homemade barbecue sauce is not new. As a matter of fact, my very first post, Baby Back Ribs, is intended to be prepared with one. I wanted to profile one here for the same reason I wrote about a Teriyaki Sauce and Marinade: it is often taken for granted. I especially like this recipe because it’s quick. (Most recipes I’ve seen on food network require bringing the sauce to a boil and then simmering for at least thirty minutes.)

Recipe

I took this recipe from epicurious.com.

Notes

There isn’t much cooking with this recipe. In fact, it was only a twenty-minute project from preparation work (mincing garlic and measuring ingredients) to finish.

1. Ingredients. There were only two exotic ingredients in this dish: ground chipotle chile pepper powder and liquid smoke. I was able to find both at the supermarket, but I only purchased one. I couldn’t justify the cost of the chipotle powder at almost eleven dollars for only one quarter of a teaspoon. I substituted cayenne pepper for it. The liquid smoke was much more reasonable at $1.50 which I found near the brand name barbecue sauces. For the red wine, I used a 2008 Chateau Paradis Casseuil Bordeaux.

Ingredients

Final Thoughts

After I transferred the final product from my saucepan to a Tupperware container, I took a spoon to taste. For such little effort, it certainly was tasty. As you might have guessed, I have plans to use this sauce in another recipe, which I will write about in my next post.

Red Wine Barbecue Sauce

To be continued…