Sandra This Bobby Flay Barbecue Sauce Recipe is a smoky and complex recipe, which is made with deep dark molasses and earthy ancho chile powder. It’s the ultimate homemade condiment, ready in about 50 minutes.
Bobby Flay Barbecue Sauce Ingredients
- 2 tablespoons (1/4 stick) butter
- 1/2 medium red onion, finely diced
- 3 garlic cloves, minced
- 6 plum tomatoes, coarsely diced
- 1/4 cup ketchup
- 3 tablespoons dark molasses
- 2 tablespoons Dijon mustard
- 2 tablespoons dark brown sugar
- 1 tablespoon honey
- 1 teaspoon cayenne
- 1 tablespoon ancho chile powder (available at Hispanic or specialty markets)
- 1 tablespoon pasilla chile powder
- 1 tablespoon paprika
- 1 tablespoon Worcestershire sauce
How To Make Bobby Flay Barbecue Sauce
- Sauté the aromatics: Melt the butter in a large heavy-bottomed saucepan over medium heat. Add the finely diced red onion and minced garlic. Cook for around 3 minutes, stirring occasionally, until the onions are soft and transparent but not browned.
- Break down the tomatoes: Add the coarsely diced plum tomatoes to the pan. Simmer for 15 minutes, stirring occasionally, until the tomatoes have broken down and released their juices.
- Simmer the sauce: Stir in the ketchup, dark molasses, Dijon mustard, dark brown sugar, honey, cayenne, ancho chile powder, pasilla chile powder, paprika, and Worcestershire sauce. Lower the heat and let the mixture simmer gently for 20 minutes to thicken and meld the flavors.
- Blend and cool: Carefully transfer the hot mixture to a food processor or blender. Puree until smooth (be careful with the hot steam). Transfer the sauce to a bowl or jar and allow it to cool to room temperature before using or storing.
Recipe Tips
- Understanding the Chilies: This recipe relies on specific chili powders for depth. Ancho powder (dried poblano) is sweet and fruity. Pasilla powder (dried chilaca) is earthy and rich. If you can’t find them, standard chili powder is a blend and will taste different; try finding a “dark” chili powder as a substitute.
- Why Plum Tomatoes: Plum (Roma) tomatoes are meaty and have fewer seeds and less water than other varieties, making them perfect for creating a thick, rich sauce base without needing hours of reduction.
- Safety First: When blending hot liquids, remove the center cap from the blender lid and cover the opening with a kitchen towel. This allows steam to escape so the lid doesn’t blow off.
- Make it Ahead: Like most barbecue sauces, the flavor of this sauce improves after sitting for 24 hours, allowing the spices to fully hydrate and the vinegar notes to mellow.
What To Serve With Bobby Flay Barbecue Sauce
This sauce is bold and spicy, making it perfect for fatty meats that can stand up to the flavor.
- Grilled Ribs: Brush it on during the last 15 minutes of grilling.
- Pulled Pork: Stir it into shredded pork shoulder.
- BBQ Chicken: Glaze thighs or drumsticks.
- Beef Brisket: Serve on the side for dipping.
How To Store Bobby Flay Barbecue Sauce Recipe
- Refrigerate: Transfer the cooled sauce to a mason jar or airtight container. It keeps very well in the fridge for up to 2 weeks.
- Freeze: This sauce freezes perfectly. Pour it into a freezer-safe bag or container (leave some headspace for expansion) and freeze for up to 3 months. Thaw in the fridge overnight.
Bobby Flay Barbecue Sauce Nutrition Facts
- Calories: 45
- Total Fat: 1.5g
- Saturated Fat: 1g
- Cholesterol: 5mg
- Sodium: 120mg
- Total Carbohydrates: 8g
- Dietary Fiber: 1g
- Sugar: 6g
- Protein: 0.5g
Nutrition information is estimated per 2-tablespoon serving.
FAQs
It has a medium kick due to the cayenne, ancho, and pasilla powders. To reduce the heat, omit the cayenne pepper, but keep the ancho and pasilla for their smoky flavor profiles.
Yes. If fresh plum tomatoes aren’t in season, you can use a 14-ounce can of whole plum tomatoes (drained and chopped) or crushed tomatoes. The texture might be slightly looser.
Absolutely. Using a stick blender directly in the pot is actually easier and safer than transferring hot sauce to a countertop blender. Just make sure the pot is deep enough to prevent splattering.
Try More Recipes:
- Bobby Flay Horseradish Sauce Recipe
- Bobby Flay Green Chile Applesauce Recipe
- Bobby Flay Italian Meatballs And Sauce Recipe
Bobby Flay Barbecue Sauce Recipe
Description
This Bobby Flay Barbecue Sauce Recipe moves beyond basic ketchup, utilizing fresh tomatoes and a trio of specialty chili powders for a deep, smoky, Southwestern flavor profile.
Ingredients
Instructions
- Melt butter in a saucepan over medium heat.
- Sauté onion and garlic for 3 minutes until transparent.
- Add diced tomatoes and simmer for 15 minutes to break down.
- Stir in ketchup, molasses, mustard, sugars, spices, and Worcestershire.
- Simmer for 20 minutes to thicken.
- Puree in a food processor or blender until smooth.
- Cool to room temperature before serving.
Notes
- Chili Powder: If you cannot find pasilla powder, you can double the ancho powder, though the flavor will be slightly less complex.
- Texture: For a rustic sauce, you can skip the pureeing step or only pulse it a few times to leave chunks of tomato and onion.
- Consistency: If the sauce becomes too thick after cooling, whisk in a tablespoon of water or apple cider vinegar to loosen it.
