theveganbeauty

Bobby Flay’s barbecue sauce recipe is simply the best—an artful balance of sweet, spicy, and smoky. Perfect slathered on ribs, pork, burgers, or chicken.

Adapted from Bobby Flay | Bobby Flay’s Burgers, Fries & Shakes | Clarkson Potter, 2009

I once went to a rodeo in Cheyenne, Wyoming, and this burger is one thing I took away from the experience—it just seems like the perfect rodeo fare. So, what’s inside? Crisp bacon, crunchy shoestring onion rings, layers of smoked cheddar cheese and, of course, my signature barbecue sauce.–Bobby Flay

Bobby Flay’s Barbecue Sauce

I created this barbecue sauce to top the Wyoming burger, but it’s also an ideal dipping sauce for French fries. After you’ve made this quick and easy sauce once, you’ll want to slather it on grilled chicken, steak, pork chops…you might never go back to the bottled stuff.

Bobby Flay

Prep 20 mins

Cook 20 mins

Total 1 hr

• Heat the oil in a saucepan over medium-high heat until warm and shimmering. Add the onion and cook until softened, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the ketchup and water and bring to a boil, stirring frequently. Reduce the heat to medium-low and simmer for 5 minutes.
• Add the mustard, vinegar, Worcestershire sauce, chipotle chile, ancho chile powder, paprika, brown sugar, honey, and molasses to the pan and bring to a simmer. Cook, stirring occasionally, until thickened, about 10 minutes. Let cool for at least 10 minutes.
• Scrape the barbecue sauce into a food processor or blender and purée until either smooth or the desired consistency. The sauce will be quite, quite thick. Let cool to room temperature. Taste and season with salt and pepper accordingly. You can start dousing and dolloping right away, although if you wait overnight you’ll be rewarded with a more complex taste with even more depth. (You can cover and refrigerate the sauce for up to 1 week. Bring to room temperature before using.)

Serving: 1tablespoonCalories: 26kcal (1%)Carbohydrates: 4g (1%)Protein: 1g (2%)Fat: 1g (2%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 88mg (4%)Potassium: 52mg (1%)Fiber: 1g (4%)Sugar: 3g (3%)Vitamin A: 295IU (6%)Vitamin C: 1mg (1%)Calcium: 6mg (1%)Iron: 1mg (6%)

Originally published June 13, 2012

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