Bunker Blaster Barbecue SauceSteven Raichlen
This sauce was created at the Barbecue University by students “Skipper” Beck, Jeff Polep, and Ellie Lamore. It was the grand champion in a barbecue sauce contest judged by none other than KC Masterpiece barbecue sauce creator Rich Davis. The smoky, earthy flavor of the molasses complements the beef without overpowering it. The recipe makes more sauce than you’ll likely need for two racks of beef long ribs, but it would also make a good accompaniment for chicken, pork, or even lamb ribs.
Bunker Blaster Barbecue Sauce
- Yield: Makes about 3 cups
- 2-1/2 cups ketchup
- 1/2 cup molasses
- 1/4 cup white wine vinegar
- 1-1/2 teaspoons liquid smoke
- 2 tablespoons minced fresh onion
- 2 tablespoons brown sugar
- 1/4 teaspoon coarse salt (kosher or sea)
- 1/2 teaspoon chile powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper
Step 1: Place the ketchup, molasses, vinegar, liquid smoke, onion, brown sugar, salt, chile powder, onion and garlic powders, and cayenne in a heavy nonreactive saucepan and whisk to mix. Gradually bring the sauce to a boil over medium heat, whisking as needed.
Step 2: Reduce the heat slightly and let the sauce simmer gently until thick and richly flavored, about 10 minutes. The sauce can be refrigerated for several months in a clean jar; let it return to room temperature before using.