Active Time
N/A
Total Time
30 MIN
Yield
Serves : Make 1 quart

How to Make It

Step

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.

Make Ahead

The barbecue sauce can be refrigerated for up to 1 week.

Serve With

Bobby Flay's Smoked Lamb.

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Aggregate Rating value: 5

Review Count: 1

Worst Rating: 0

Best Rating: 5

Author Name: Tammy Abrams

Review Body: Yum no habanero pepper used 1.5 tsp Frank's red hot pepper perfectly tangy and sweet good with smoked shoulder and coleslaw

Review Rating: 5

Date Published: 2017-04-06