This Southwest-inspired house barbecue sauce is used on its own or as the base of many sauces at Bar Americain. It is slightly sweet from the molasses, honey, and brown sugar and slightly earthy from the dried red chiles. It is the perfect sauce slathered on smoked ribs (page 149), or spiced up and spooned onto grilled oysters on the half shell (page 72). Adding bourbon transports this sauce from Sante Fe to Kentucky in a matter of minutes.

　　

Ingredients

Makes about 2 1/2 cups

　　2 tablespoons canola oil

　　1 large Spanish onion, coarsely chopped

　　5 cloves garlic, coarsely chopped

　　1/2 cup red wine vinegar

　　2 (16-ounce) cans plum tomatoes, pureed with their juices

　　5 dried red New Mexico chiles, stemmed, seeded, and coarsely chopped

　　1 cup ketchup

　　1/4 cup Worcestershire sauce

　　3 tablespoons Dijon mustard

　　3 tablespoons dark brown sugar

　　2 tablespoons honey

　　1/4 cup molasses

　　1 tablespoon pure maple syrup

　　Kosher salt and freshly ground black pepper

　　

Step 1

Heat the oil in a heavy medium saucepan over medium-high heat. Add the onion and cook until soft, about 4 minutes. Add the garlic and cook for 1 minute. Stir in the vinegar and cook until reduced by half, 2 minutes. Add the pureed tomatoes, 1 cup water, and the chiles, bring to a boil, and simmer for 10 minutes.

　　

Step 2

Add the ketchup, Worcestershire, mustard, brown sugar, honey, and molasses and simmer, stirring occasionally, until thickened, 30 to 40 minutes.

　　

Step 3

Transfer the mixture to a food processor and puree until smooth. Return the mixture to a medium saucepan over high heat, add the maple syrup, and cook until slightly thickened, about 5 minutes. Season with salt and pepper. Pour into a bowl and allow to cool. The sauce will keep, stored in a tightly sealed container, in the refrigerator for 1 week.

　　

Variation

Step 4

BOURBON BARBECUE SAUCE

　　

Step 5

(makes about 3 cups)

　　

Step 6

Bring 2 cups bourbon to a boil in a small saucepan over high heat and cook until reduced by half to 1 cup, about 4 minutes. Whisk in 1/2 cup lightly packed dark brown sugar and cook, whisking occasionally, until thickened and the sugar melts, about 4 minutes. Remove from the heat and let sit at room temperature. Add to Bar Americain Barbecue Sauce when you add the maple syrup.

　　Reprinted with permission from Bobby Flay's Bar Americain Cookbook by Bobby Flay with Stephanie Banyas and Sally Jackson, (C) 2011 Clarkson PotterBOBBY FLAY, a New York Times bestselling author, is the chef-owner of six fine dining restaurants, including Mesa Grill, Bar Americain, and Bobby Flay Steak, and an expanding roster of Bobby's Burger Palaces. He is the host of numerous popular cooking shows on Food Network, from the Emmy-winning Boy Meets Grill and Grill It! with Bobby Flay, to the Iron Chef America series, Throwdown! with Bobby Flay, and Food Network Star. Brunch @ Bobby's debuted on the Cooking Channel in fall 2010 and America's Next Great Restaurant debuted in March 2011 on NBC. This is his eleventh book. His website is BobbyFlay.com.