Ingredients
- 1/2 cup vegetable oil
- 3 onions, diced small
- 8 cloves garlic, minced
- Two 10-pound cans ketchup
- 6 cups amber beer
- 6 cups cider vinegar
- 4 cups brewed coffee, such as Folgers
- 4 cups molasses
- 4 cups brown sugar
- 1 cup OJ concentrate
- 1 cup ancho chile puree
- 1/2 cup Worcestershire sauce
- 4 tablespoons ground cumin
- 2 tablespoons cocoa powder
- 2 tablespoons New Mexico chile powder
- 2 tablespoons salt
- 2 teaspoons ground black pepper
- 12 ounces tomato paste
Directions
Heat the oil in a large stockpot over medium-high heat. Add the onions and saute, stirring constantly. Add the garlic and saute, about 20 seconds. Add 8 cups water, the ketchup, beer, vinegar, coffee, molasses, brown sugar, OJ concentrate, ancho chile puree, Worcestershire, cumin, cocoa powder, New Mexico chile powder, salt, pepper and tomato paste. Bring the mixture to a simmer. Cook on medium-low heat, stirring occasionally, about 1 hour.
Remove the sauce from the heat and puree with a hand blender. Pass the mixture through a mesh strainer into containers. Cool and store the sauce.
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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By dwhiteboy_67
on February 22, 2013
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After searching my local store's for the Ancho puree with no luck I decided to make my own and it was to over powering, Next time I will only use a 1/3 of the puree, maybe it will turn out to be awesome then.
By W8IBT (Debbie)
Murray, KY
on August 27, 2012
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This BBQ Sauce is great. My husband doesn't usually like BBQ sauces and he loved it. I also altered the recipe by quartering it and it still made almost a gallon. I am allergic to oranges so I had to substitute frozen pineapple juice concentrate for the orange juice concentrate. Ancho chili puree is also something not readily available here and so I soaked dried Ancho peppers and pureed them in an electric handy chopper (which worked just fine. I used Michelob Amber Bock Beer in this recipe and also the Pulled Pork recipe from the same episode (190. This recipe is a keeper. I hot water bath canned the extra 7 pints the recipe made, so I have enough to last quite a while.
By catherine857
on August 20, 2012
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This BBQ sauce is AMAZING! It goes well on pulled pork and chicken. However I did alter the recipe a little bit and reduced it to a quarter of everything so that I didn't make way too much of it. Doing that I ended up with 3 big ketchup bottles full. Also, if your not a really big fan of vinegar, cook it on medium heat for about 4 hours to reduce it by 1/3, this will cook out a of the vinegar.
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