Lip Smakin BBQ Sauce
From shandy 14 years ago
- 40 minutes to make
- Serves 12
The sauce has citrus and peach flavors with undertones of seasonings and smoke that takes BBQ to another level. Try not to be too sidetracked with the list of ingredients because, combined, the sauce works amazing with the flavor of the dry rub and pork spareribs. Read more You just have to dip a juicy, tender rib, still slightly hot, in the sauce....even though you know you already have the BBQ sauce on the ribs. There is a noticeable difference with dipping. You will get a sweet peach undertone flavor not achieved with just brushing the ribs and caramelizing the sauce on the meat at the end. Trust me and give the Lip Smakin rib sauce an extra swipe! See less
Ingredients
- 2 thick strips hickory-smoked bacon shopping list
- 1/2 cup chopped sweet onion shopping list
- 1/4 cup water shopping list
- 3/4 cup peach schnapps shopping list
- 1 large jalapeno, finely diced shopping list
- 2 large cloves of garlic, minced shopping list
- 1/3 cup aged balsamic vinegar shopping list
- 1/3 cup chopped sweet apple shopping list
- 1/4 cup frozen orange juice concentrate shopping list
- 1/4 cup frozen pineapple juice concentrate shopping list
- 3 Tablespoons molasses shopping list
- 2 Tablespoons apple cider vinegar shopping list
- 2 Tablespoons fresh lemon juice shopping list
- 2 Tablespoons fresh lime juice shopping list
- 2 1/4 cups dark corn syrup shopping list
- 1 (12-ounce) can tomato paste shopping list
- 1/2 cup packed light brown sugar shopping list
- 1/2 cup worcestershire sauce shopping list
- 2 Tablespoons prepared mustard shopping list
- 1 Tablespoon chili powder shopping list
- 1 teaspoon maggi seasoning shopping list
- 1 teaspoon salt shopping list
- 1 teaspoon crushed red pepper flakes shopping list
- 1/4 teaspoon coarse ground black pepper shopping list
- 1/2 teaspoon cayenne pepper shopping list
- 1/4 cup Kahlua shopping list
- 1 teaspoon liquid hickory or Mesquite smoke shopping list
How to make it
- Fry bacon in a large saucepan until crisp. Drain, reserving 1 tablespoon of the drippings. Eat the bacon. Fry onion in the reserved drippings over medium-high heat until caramelized or dark golden brown; do not burn. Reduce heat to medium. Deglaze pan with the water. Stir in peach schnapps, jalapeno and garlic. Simmer for 20 minutes or until the mixture is of a syrupy consistency, stirring occasionally.
- Remove from heat and place the mixture in a blender with the balsamic vinegar, apple, orange juice concentrate, pineapple juice concentrate, molasses, apple cider vinegar, lemon juice and lime juice. Process until pureed and return to saucepan.
- Add corn syrup, tomato paste, brown sugar, Worcestershire sauce, mustard, chili powder, Maggi Seasoning, salt, red pepper flakes, black pepper and cayenne and mix well. Bring to a low boil over medium heat, stirring frequently. Reduce heat to low. Simmer for 20 minutes, stirring occasionally.
- Remove from heat. Stir in Kahlua and liquid smoke. Store, covered, in refrigerator. Makes about 4 cups.
Onions Frying
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peach schnapps, jalapeno and garlic
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Low Boil
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Ready
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The Rating
Reviewed by 8 people-
Lovely.....I think I could drink it too. Good stuff.
notyourmomma
in South St. Petersburg loved it
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that will be good on those lip smackin ribs thanks bunches
momo_55grandma
in Mountianview loved it
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Yum! Is this stuff supposed to go on the grill or do ya drink it? Mmmmmm - LOL (nice to see ya!!)
jett2whit
in Union City loved it
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