Best Honey Chipotle Bbq Sauce Recipes

SPICE RUBBED GRILLED AMERICAN BISON SHORT RIBS WITH ORANGE HONEY CHIPOTLE BBQ SAUCE

Steps:

• Combine the ancho, paprika, cumin, cinnamon, 2 tablespoons salt and 1 teaspoon pepper in small bowl. Sprinkle both sides of the ribs with salt and pepper, and then rub the spice mix onto the top of the ribs. Put on a baking sheet lined with aluminum or parchment. Let the ribs sit at room temperature for 30 minutes.
• Heat a charcoal or gas grill to high for direct grilling. Brush the ribs on both sides with oil and grill, spice-side down, until golden brown and slightly charred, about 4 minutes. Flip and grill another 4 minutes. Brush with some of the Orange Honey Chipotle BBQ Sauce during the last minute of grilling. Remove to a platter and brush with more of the sauce.
• Heat the oil in a medium saucepan over medium heat. Add the garlic and onions and cook until soft, about 2 minutes. Add the orange juice and zest and cook until slightly reduced.
• Add the ketchup, honey, vinegar, chipotle puree, soy sauce, ancho powder and salt, and bring to a simmer, stirring occasionally and simmer until slightly thickened, about 10 minutes. Remove from the heat and let cool to room temperature.

HONEY CHIPOTLE BBQ SAUCE

Steps:

• Lightly coat the bottom of a large sauce pan with vegetable oil and bring to medium-high heat. Meanwhile sprinkle 1-2 teaspoons of salt onto a small area of a cutting boards. Place your minced garlic on top of this. Take a chef's knife and turn the blade paralell to the board, then place the fingers of your free hand against the side of the knife blade (this should be facing up now) away from the sharpened edge. Press the blade down against the garlic and pull the knife along the board towards you in very short strokes. Be careful to keep the sharp side of the blade against the board and away from you at all times. Be sure to pull the garlic back into a pile and toss it with the salt on occasion. Add salt if there isn't enough friction to crush the garlic. Continue this until you have achieved a paste like consistency. (If this process as described is unclear or undesirable then 1-2 tablespoons of garlic paste can be substituted. There are also numerous demonstrational videos online if I simply wasn't clear enough. Try a search for "how to make garlic paste".).
• Once the pan has come to temperature add the onion along with a healthy pinch of salt and saute for several minutes, stirring occasionally, until it has become transparent.
• While the onion is cooking open the can of chipotle peppers. If you desire a sauce with a smokey medium heat split the peppers open and scrape down the insides to remove the membranes and seeds. If this is your first use of chipotles this is highly recommended. If, however, you desire a sauce with a more intense heat feel free to use some or all of the seeds/membranes. In either case roughly chop the peppers and reserve the adobo sauce (this is the packing liquid from the peppers). As with all hot peppers you should be careful not to touch your eyes or any other sensitive areas until you have washed your hands thoroughly.
• Once the onion has become transparent add the garlic paste. Continue cooking for a few minutes, usually about 2 should do.
• Stir the lemon juice, black pepper, paprika, dry mustard, and cumin into the onion and garlic mixture. Cook this mixture for only another minute or two.
• Carefully place the onion and garlic mixture into a blender. Add the red wine vinegar, adobo sauce, chipotles, and worcestershire sauce. Puree all ingredients until they reach a smooth consistency. This can be done with a food processor or immersion blender if your prefer, however I would highly recommend a good quality blender be used instead.
• Return the contents of the blender to your large saucepan and add the tomato sauce. Stirs these together thoroughly while bringing the sauce to a simmer. Continue cooking covered for 10-15 minutes.
• Check the sauce and adjust the seasoning as needed. Add the liquid smoke here if desired. Stir the honey into the sauce slowly. For best results I would suggest adding the honey in a slow stream in two or three separate installments; stir thoroughly while pouring and cook the sauce for a few minutes between additions while stirring constantly.
• Return the sauce to a simmer and cook covered for an an additional 15-20 minutes. Check the sauce and adjust seasoning as needed. If a thicker consistency is desired continue cooking to reduce the sauce (also bear in mind the sauce will thicken as it cools).
• Allow the sauce to cool completely then refrigerate.

GRILLED PORK WITH HONEY CHIPOTLE BBQ SAUCE

Steps:

• Trim the pork of any silverskin and excess fat, and cut each tenderloin on the diagonal into four pieces about 2 inches thick. Turn the pieces so that they’re lying on a cut side, and using a meat mallet, a small heavy skillet, or the heel of your hand, lightly pound the steaks so they’re about 1/2 inch thick. In a small bowl, mix the chili powder, cumin, brown sugar, garlic powder, 2 tsp. salt, and 1 tsp. black pepper. Rub this spice mixture all over the pork and let it sit for at least 15 minutes at room temperature or refrigerate for up to 2 hours. Heat a gas grill to medium-high or prepare a medium charcoal fire. When the grill is ready, cook the pork, covered, until it forms nice grill marks, about 3 minutes. Flip and continue cooking until just firm to the touch but still a little pink in the center (an instantread thermometer inserted into the center of each steak should register 140°F), 3 to 4 more minutes. Transfer the pork to a large serving platter and let rest, tented with aluminum foil. Meanwhile, stir together the honey, vinegar, tomato paste, chipotle and adobo sauce, and mustard, and season with salt and pepper to taste. Spoon the sauce over the pork. Serving Suggestions These steaks are delicious with roasted sweet potato wedges seasoned with salt, pepper, and a little chili powder. nutrition information (per serving): Size : based on six servings; Calories (kcal): 290; Fat (g): fat g 6; Fat Calories (kcal): 50; Saturated Fat (g): sat fat g 2; Protein (g): protein g 31; Monounsaturated Fat (g): 2; Carbohydrates (g): carbs g 29; Polyunsaturated Fat (g): 0.5; Sodium (mg): sodium mg 610; Cholesterol (mg): cholesterol mg 85; Fiber (g): fiber g 2;

STRAWBERRY HONEY CHIPOTLE BBQ SAUCE

Steps:

• 1. Combine ketchup, honey, strawberry preserves, chipotle pepper, and chipotle sauce and stir in a crockpot on high heat.
• 2. Add rest of the ingredients and stir. Allow sauce to cook for at least 2 hours before applying to meat or serving. Double recipe for larger serving if needed. Increase seasoning if needed.

SPICY HONEY-CHIPOTLE BBQ SAUCE

Steps:

• Saute onions, garlic, and red bell pepper over medium til translucent but not browned. Add the remaining ingredients, except the salt and pepper. Bring to a boil, reduce to simmer for appx. 30-45 minutes, until reduced and thick. Cool, then blend. Add salt and pepper to taste.