This is the type of sauce that gives the barbecue purists fits, but it has humble origins, even if it ended up being kind of a big deal. The original owner of 12 Bones Smokehouse, Tom, once made this sauce for a dinner party at his own house, and everyone loved it, even though it’s about as far from authentic as you get. When 12 Bones first opened, the barbecue aficionados turned their collective noses up at this spicy-sweet concoction. Then, in 2007, this recipe won Good Morning America’s Best Bite Contest. That changed everything.
“All of a sudden, it was accepted,” laughs Tom. “People who tried it loved it, but it was tough convincing people that they needed to give it a try in the first place.” The rich, smoky flavor ripens the longer you leave the sauce in the bottle. If you don’t open it for at least a year, the smoke intensifies even further.
Blueberry Chipotle BBQ Sauce
- 1 pound fresh or frozen blueberries
- 2 chipotle peppers in adobo sauce
- 2 1/4 cups ketchup
- 3/4 cup honey
- 1/2 cup cider vinegar
- 1/3 cup blackstrap molasses
- 4 1/2 tablespoons Worcestershire sauce
- 4 1/2 tablespoons dark brown sugar
- 1 teaspoon ground ginger
- 3/4 teaspoon granulated garlic
- 3/4 teaspoon granulated onion
- 3/4 teaspoon dry English mustard
- 3/4 teaspoon black pepper
- 3/4 teaspoon salt
- In a food processor or a blender, puree the berries and the chipotles. Set aside.
- Combine the remaining ingredients in a medium-size saucepan and simmer on low heat until all the dry ingredients have dissolved, stirring occasionally with a whisk. Note that mustard powder can be a bit hard to dissolve.
- Transfer the berry mixture to a saucepan. Simmer this mixture over low heat for 30 minutes, stirring occasionally. Remove the sauce from the heat and cool.
- The finished and cooled sauce can be stored in an airtight container in the refrigerator for up to a month.