First time smoking St. Louis cut spare ribs

Tucson BBQ Fan said:

Here you go...

Raspberry Chipotle BBQ Sauce

Ingredients

• 18 oz basic BBQ Sauce (can use any basic recipe or buy a plain BBQ sauce from the store)
• 16 oz Knotts seedless Raspberry preserves
• 8 oz white vinegar
• 6 canned Chipotles en adobo – chopped fine
• 3 Tablespoons crushed garlic
• ½ stick sweet butter

Preparation

1. Mix all ingredients over low-medium heat and simmer for at least 30 minutes, stirring regularly. (longer is OK as long as you stir often to avoid clumps sticking to the bottom and burning)
2. If you like it “chunky” – you are done.  Otherwise, pour it into a blender and puree the sauce to fully mix in all the garlic and Chipoltes.

Options:

1. Add a second jar of Raspberry preserves to give it a little more sweet taste and more raspberry flavor.
2. Add fewer Chipotles to reduce the spice – 6 gives you a strong kick!

CHOCOLATE-CHERRY BARBECUE SAUCE (Steve Raichlen recipe variation)

• 3 tablespoons unsalted butter
• 1/2 medium onion, finely chopped
• 2 cloves garlic, thinly sliced
• 2 cups canned pitted Bing cherries, drained
• 8 tablespoons unsweetened cocoa powder
• 1 teaspoon pure chili powder (not a blend)
• 1 1/2 cups Port wine
• 1/2 cup sherry vinegar
• 1/2 cup honey or more to taste
• 4 teaspoons ketchup
• 2 teaspoons fresh lemon or more to taste
• 1 teaspoon grated lemon zest
• Optional to make it spicy (2 canned chipotle chilies or 2 teaspoons chipotle chili powder)
• 1/2 teaspoons caraway seeds
• 1/2 teaspoon coarse salt
• 1/2 teaspoon freshly ground black pepper
   

Melt the butter in a medium saucepan over medium heat.  Add the onion, garlic, and cherries and cook until the onion is soft but not brown, 3 minutes.

Add the remaining ingredients and bring to a boil over medium-high heat.  Reduce the heat to medium and simmer the sauce, uncovered, until reduced to about 2 cups, 15 to 25 minutes, stirring occasionally.  Puree the sauce to chop up the chunky ingredients.  Correct the seasoning, adding salt, lemon juice, or honey; the sauce should be a little sweet, a little sour, and very flavorful.  Use right away or transfer to a large jar, cover, cool to room temperature, and refrigerate.  The sauce will keep for several weeks.  Makes 2 cups

 

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