PANTRYFLEX

simmer · bbq sauce

NATIONAL AWARD WINNERPrep 5 minCook 15 min

Chipotle-Molasses BBQ Sauce

Independent adaptation of a publicly published Bobby Flay recipe. Not affiliated with, sponsored by, or endorsed by Bobby Flay.

BBQ SAUCE · PULLED PORK & RIBS

In the published recipe, this is the bbq sauce for pulled pork. The same recipe pairs it with Black Pepper Vinaigrette, the black pepper vinaigrette.

Bobby Flay's chipotle-molasses BBQ sauce for pulled pork.

On the jar

CHIPOTLE-MOL

Method
simmer
Yield
about 5 cups
Ingredients
17

Stove sauce. Cook from the recipe

Ratio

Ratio by volume: Canola Oil 30 ml, Water 240 ml, Ketchup 60 ml, Red Wine Vinegar 60 ml, Worcester 30 ml, Honey 60 ml, Molasses 60 ml, Dijon Mustard 30 ml
Canola Oil 30 mlWater 240 mlKetchup 60 mlRed Wine Vinegar 60 mlWorcester 30 mlHoney 60 ml

Ingredients

  • Canola Oil2 Tbsp (30 ml)
  • Onion1 large Spanish coarsely chopped (250 g)
  • Garlic3 cloves coarsely chopped
  • Chile Powder2 Tbsp ancho + 1 Tbsp pasilla + 1 Tbsp New Mexican (30 g)
  • Tomatoabout 5 tomatoes (720 g)
  • Water1 cup (240 ml)
  • Ketchup1/4 cup (60 ml)
  • Red Wine Vinegar1/4 cup (60 ml)
  • Worcester2 Tbsp (30 ml)
  • Brown Sugar1/4 cup dark (50 g)
  • Honey1/4 cup (60 ml)
  • Molasses1/4 cup (60 ml)
  • Dijon Mustard2 Tbsp (30 ml)
  • Chipotleabout 4 chipotles (30 g)
  • Peanut Butter1/2 cup smooth (130 g)
  • Saltto taste
  • Pepperto taste

Where it sits

One of 7 bbqs in the catalog, with 17 ingredients against a median of 10.

The acid here is red wine vinegar. In this category chefs also reach for lemon juice (2 recipes), cider vinegar (2), and white wine vinegar (1).

The fat here is canola oil. In this category chefs also reach for olive oil (3 recipes) and butter (1).

Method

  1. Pour liquids to the printed fill-lines, bottom to top.
  2. Add by count: ¾ ONION, 1½ TOMATOS.
  3. Season to finish: GARLIC (1 clove), CHILE POWDER (about 1½ Tbsp), CHIPOTLE (1½ chipotles), SALT (to taste), PEPPER (to taste).
  4. Cap the jar and shake until combined.
  5. Pour into a cold pan and bring to a gentle simmer. The jar stays off the stove. Cool leftovers briefly before they go back in the glass, then refrigerate promptly.

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Companion jar

Chipotle-Molasses BBQ Sauce wants a whisk and a stove. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

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Provenance

Southwestern American grill chef; James Beard Rising Star and National TV Cooking Award. Mesa Grill (New York, closed) and Bobby's Burger Palace among branded kitchens; Food Network host.

Adapted from a Bobby Flay recipe (Bobby Flay / Food Network).

More from this kitchen

FAQ

Can this go in a shake jar?

Yes, with one pan. Its liquids pour to the printed fill-lines and shake cold; the mix then goes into a pan to simmer. The jar itself never touches heat.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Bobby Flay / Food Network (published as “Chipotle-Molasses BBQ Sauce”). Full citation lives in Provenance.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

Companion jar