Sorghum Barbecue Sauce
- TOTAL TIME: 30 MIN
- SERVINGS: Make 1 quart
Bobby Flay's rich, sweet and tangy barbecue sauce is made with sorghum syrup, which comes from sweet sorghum grass.
- 3 cups ketchup
- 1 cup pure cane sorghum or sorghum molasses
- 1/2 cup apple cider vinegar
- 3 garlic cloves
- 1 habanero chile, pierced with a knife
- In a medium saucepan, combine all of the ingredients except the salt and pepper. Bring to a boil and simmer over moderate heat, stirring frequently, until thickened and reduced to 4 cups, about 20 minutes. Discard the garlic and habanero and season the barbecue sauce with salt and pepper. Let cool completely, then refrigerate the barbecue sauce until well chilled, about 45 minutes.
Add a Comment
Congratulations to Mei Lin, winner of Top Chef Season 12.