We had a few of our foodie friends over for a little BBQ soiree last weekend. Our goal for the evening was to serve simple and delicious food; easy to make, so we could enjoy the evening. In honor of Kristina being from the south, we went with grilled ribs that were gently rubbed down with a spicy rub, homemade potato salad and baked beans. One can not have a BBQ without a killer sauce. Right?
We are not big fans of BBQ sauce as they tend to be overly sweet. It is as if the creators of these sauces, forgot the savory and tangy component. When I started researching recipes, almost all of them called for large amounts of sugar to be added. This was not an option. I started thinking back to my childhood, and I remember my grandmother use to make “sauces” using ketchup and a little brown sugar as well as other savory ingredients (usually dried mustard – come on it was the 70s). I remember that I liked the caramelized bits that would form from the sauce cooking over the meatloaf or chicken. It was bliss.
For our BBQ sauce recipe, I decided to make the base out of ketchup; a bit 1970’s but traditional in my opinion. The sweetness would come from very ripe peaches with touch of brown sugar. We are spicy food fans, so I decided to add smokey chipotle peppers. I love how the flavor of chipotle peppers linger on my taste-buds, without slapping me in the face. Being lovers of Rye, I thought I’d add some just for kicks. As well peaches and Rye seem to be having a lusty affair these days. The tang came from apple cider vinegar. Are you hungry yet? It was pretty frick’n amazing. Flavor was coming from all directions. Not overly, gooey sweet. Slightly tangy with deep smokey spice that lingered pleasantly.