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Recipe courtesy of Robert Irvine

Show: Restaurant: Impossible

Episode: Going Down with the Ship

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Total:: 1 hr 30 min
Active:: 45 min

Yield:: 1 gallon

Level:: Intermediate

Ingredients

4 sticks (16 ounces) unsalted butter
1 yellow onion, diced
1/4 cup chopped garlic
1/4 cup dark chili powder
2 tablespoons smoked paprika
1 tablespoon dry mustard
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cayenne
3 cups brown sugar
3 cups molasses
3 quarts ketchup
1 cup Dijon mustard
1 cup Worcestershire sauce
1 cup cider vinegar
Kosher salt and fresh ground black pepper

Directions

Melt the butter in a saucepot. Add the onions and garlic, and saute until the onions are translucent. Add the chili powder, smoked paprika, dry mustard, garlic powder, onion powder and cayenne. Cook for 2 to 3 minutes to toast the spices. Add the brown sugar and molasses; stir until the sugar is dissolved.

Add the ketchup, Dijon mustard, Worcestershire sauce and cider vinegar, and bring to a simmer. Cook the sauce for 30 to 45 minutes and then puree with an immersion blender. Season with salt and pepper.

My Private Notes

Name: BBQ Sauce
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT1H30M0.000S
Yield: 1 gallon
Ingredients: 4 sticks (16 ounces) unsalted butter; 1 yellow onion, diced; 1/4 cup chopped garlic; 1/4 cup dark chili powder; 2 tablespoons smoked paprika; 1 tablespoon dry mustard; 1 tablespoon garlic powder; 1 tablespoon onion powder; 1 teaspoon cayenne; 3 cups brown sugar; 3 cups molasses; 3 quarts ketchup; 1 cup Dijon mustard; 1 cup Worcestershire sauce; 1 cup cider vinegar; Kosher salt and fresh ground black pepper