ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chipotle Maple Barbecue Sauce

Photo: Rick Lew; Styling: Sara Foster
Yield Makes about 4 1/2 cups
Prepare this sauce up to two weeks ahead. Besides the rib recipe, it's great for chicken, roasted pork, and burgers. Cook: 30 minutes.

Ingredients

  • 1 (28-ounce) can crushed tomatoes
  • 1/2 cup maple syrup
  • 1/2 cup firmly packed light brown sugar
  • 3 canned chipotle peppers in adobo sauce, diced
  • 1 cup white vinegar
  • 1/4 cup Worcestershire sauce
  • 1/2 cup apple cider or unfiltered apple juice
  • Juice of 2 lemons (about 6 tablespoons)
  • 4 garlic cloves, minced
  • 2 tablespoons dry mustard
  • 2 teaspoons sea salt
  • 2 teaspoons freshly ground black pepper

How to Make It

  1. Combine all ingredients in a heavy saucepan. Bring to a boil over medium-high heat. Reduce heat, and simmer 30 to 35 minutes or until sauce is thickened and reduced by one-fourth. Refrigerate in an airtight container up to 2 weeks.

Fresh Every Day: More Great Recipes from Foster's Market