Sorghum Barbecue Sauce

Bobby Flay's rich, sweet and tangy barbecue sauce is made with sorghum syrup, which comes from sweet sorghum grass.

  • Total Time:
  • Servings: Make 1 quart
KEY: Barbecue/Cookout, Father's Day, Game Day, American, Southern/Soul Food, Sauces & Condiments, Make Ahead, Staff Favorites, Vegetarian

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Ingredients

  • 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
  • Salt
  • Pepper

How to make this recipe

  1. 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.

Contributed By Published May 2014

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471598 recipes/sorghum-barbecue-sauce 2014-04-07 Bobby Flay barbecue-cookout|fathers-day|game-day|american|southern-soul-food|sauces-and-condiments|make-ahead|staff-favorite|vegetarian may-2014 recipes,sorghum-barbecue-sauce 471598
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