Rusty Iron's BBQ Sauce recipe

5 from 1 vote

This is Rusty Iron's BBQ sauce recipe to go with her Texas Style BBQ Pork Recipe.

Prep Time10

Cook Time10

Total Time20

Course: Sauce

Cuisine: Texan

Servings: Bowl

Calories: 2125kcal

Author: Rusty Irons

1 tbsp olive oil in a heated skillet/sauce pan
4 slices salt pork
1 white onion cubed ½
2 shallots thinly cubed
6 bulbs garlic smashed
1 tbsp ginger thinly sliced, fresh
1 Ancho Chili Pepper my favorite pepper, Poblano, dried
330 ml bottle stale beer opened from the last party (and another for back up to thin the sauce if necessary)
2 cups smokey lends a taste of wood/briquets store-bought barbecue sauce (fondly known as “sause” in TX)
1 tbsp Worcestershire Sauce lends a sense of a Bloody Mary cure
½ cup Heinz ketchup (plays as a thickener and sweetener) (plays as a thickener and sweetener)
1 tbsp French’s Mustard or any mustard that tastes good on a ball park hot dog
1 A seasonal bouquet garni of 3-4 Fresh Herbs like cilantro, parsley, thyme
2-3 cups chicken broth it’s all about the broth in my kitchen
½ cup brown sugar

In a heated skillet or saucepan sprinkle a circle of olive oil.
Add 4 slices of salt pork, cubed.
Cook over medium heat, rendering fat until pieces are crispy. Remove crispy salt pork and place on naked plate; no paper towels please.
Add ½ large white onion, cubed.
Add 2 shallots, cubed, and cook both onion and shallot till translucent. A couple of minutes before both are translucent, add 6 cloves smashed garlic.
Add 1 tbsp fresh sliced ginger.
Add 1 Ancho Chili Pepper, chopped.
Sautee all until the ginger, garlic and Ancho Chili smells tingle your nose.
Add 1 stale beer and brew all flavours together rendering alcohol and concentrating flavour. This may take 5 minutes.
Add all other ingredients, except 1 cup chicken broth, a second beer, and water.
As the sauce cooks, use the stale beer, chicken broth and/or water to maintain the consistency of a barbecue sauce you prefer.
Crumble crunchy salt pork pieces and stir into the barbecue sauce.