Hi all,
I've been looking for a sauce that meets few requirements, and this is what I have so far. If anyone would like to give it a try and provide some suggestions on how to improve it, I'd appreciate it.
In particular I'd like to find a way to give it a more syrupy texture like a KC sauce so it can grip the ribs better, but without the having the over the top syrupy sweetness.
INGREDIENTS
1 can tomato paste
2 cups apple juice (or coke maybe?)
2/3 cups apple cider vinegar
1 cup dark brown sugar
4 tablespoons mustard
2 tablespoons Worcestershire sauce
1 tablespoon corn starch
10 dried cherries
1 strip bacon
1 garlic clove
1 tablespoon and 1 teaspoon salt
1 tablespoon and 1 teaspoon paprika
1 teaspoon pepper
PREPARATION
Cut the bacon into small strips and fry in a stainless steel saucepan (with garlic) until the bacon is fully cooked and the fat has been rendered out.
Mix the corn starch with 2 tablespoons of water and blend it into a slurry.
Combine the slurry and the remaining ingredients in the saucepan turn heat up to medium. When the sauce simmers, turn the heat down and simmer while whisking often. After about 30 minutes (or until desired consistency is achieved) remove from heat and use a stick blender to blend the bacon and cherry pieces. Let sit for 15 to 20 minutes to cool.
I've been looking for a sauce that meets few requirements, and this is what I have so far. If anyone would like to give it a try and provide some suggestions on how to improve it, I'd appreciate it.
In particular I'd like to find a way to give it a more syrupy texture like a KC sauce so it can grip the ribs better, but without the having the over the top syrupy sweetness.
INGREDIENTS
1 can tomato paste
2 cups apple juice (or coke maybe?)
2/3 cups apple cider vinegar
1 cup dark brown sugar
4 tablespoons mustard
2 tablespoons Worcestershire sauce
1 tablespoon corn starch
10 dried cherries
1 strip bacon
1 garlic clove
1 tablespoon and 1 teaspoon salt
1 tablespoon and 1 teaspoon paprika
1 teaspoon pepper
PREPARATION
Cut the bacon into small strips and fry in a stainless steel saucepan (with garlic) until the bacon is fully cooked and the fat has been rendered out.
Mix the corn starch with 2 tablespoons of water and blend it into a slurry.
Combine the slurry and the remaining ingredients in the saucepan turn heat up to medium. When the sauce simmers, turn the heat down and simmer while whisking often. After about 30 minutes (or until desired consistency is achieved) remove from heat and use a stick blender to blend the bacon and cherry pieces. Let sit for 15 to 20 minutes to cool.