CHICAGO STYLE BBQ SAUCE
For the Rub
1⁄4 cup light brown sugar
2 tbsp. kosher salt
1 tbsp. chili powder
2 tsp. ground black pepper
1 tsp. cayenne
1 tsp. dried sage
1 tsp. onion powder
1 tsp. Old Bay seasoning
4 lb. pork rib tips
For the Barbecue Sauce
1⁄2 cup ketchup
1⁄2 cup pineapple juice
1⁄4 cup light brown sugar
3 tbsp. apple cider vinegar
1 tbsp. chili powder
3 tbsp. sugar
2 tbsp. Worcestershire sauce
1 tsp. dry mustard powder
1 tsp. kosher salt
1 tsp. ground black pepper
1⁄2 tsp. celery seeds
1⁄2 tsp. garlic powder
Make the rub: Mix sugar, salt, chili powder, pepper, cayenne, sage, onion powder, and Old Bay in a bowl. Rub meat all over with spice mixture. Let sit 1 hour.
Meanwhile, make the sauce: In a 2-qt. saucepan, whisk together ketchup, juice, sugars, vinegar, Worcestershire, chili powder, mustard, salt, pepper, celery, and garlic powder; bring to a simmer over medium heat. Cook, stirring, until thickened, 25–30 minutes; set sauce aside.
NORTH CAROLINA BLUEBERRY BBQ SAUCE
DRY RUB
1 tablespoon paprika
1 tablespoon chili powder
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon cumin
1 tablespoon coriander
1 teaspoon cayenne pepper
1 1/2 tablespoons salt
1 teaspoon freshly ground black pepper
SAUCE
1 cups blueberries (fresh or frozen)
1/4 cup balsamic vinegar
1/4 cup honey
1/4 teaspoon red pepper flakes
1/4teaspoon cayenne pepper, to taste
1/2 cup diced shallots (or Red Onion)
1 clove garlic, minced
1 tablespoon molasses
Salt & Pepper to taste
Combine the seasonings in a small bowl and mix well with a spoon or small whisk. Sprinkle the rub generously on both sides of meat.
In a medium saucepan over medium heat, stir together the blueberries, honey and balsamic vinegar. Bring to a boil, then lower heat to a simmer, and cook until the blueberries have burst and released their juices, about 5 minutes. Add the red pepper flakes, cayenne pepper (add in increments if you are sensitive to spice), shallots and garlic and let it cook for about 5-7 minutes more. If you have an immersion blender, blend the sauce together to puree the sauce into a smoother consistency. You may also use a blender or a masher.
Stir in the molasses, salt and pepper, and continue simmering the sauce until it has thickened, about 15-20 minutes. Adjust seasoning if necessary. Remove from heat and let it cool; it will thicken as it sits. The sauce may be used right away or stored in an airtight container in the refrigerator after cooling completely.
Brush the meat with barbecue sauce on both sides while cooking. Reserve the remaining sauce for serving
YOUR INSTRUCTORS
Phillip C. Griffin is an award winning chef more than 30 years experience in the kitchen. He holds an A.S., B.S. and M.B.A from Johnson and Wales University in Providence RI. Upon graduating Johnson and Wales he was asked to stay on and became one of the Culinary Schools instructors and later a purchaser for the university.
Malinda A. Coletta is also an instructor for Professor Chef and an award winning cook. She holds a B.S. degree in Home Economics from the College of Saint Elizabeth in Morristown, NJ, where she learned about the science of food preparation and nutrition and is a Certified Professional Food Manager.
Original of the video here
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