Recipe
July 1, 2013
Bobby Flay’s Barbecue Sauce Recipe
Step 1: Combine the vinegar, ketchup, ancho powder, brown sugar, salt, pepper and cayenne in a medium saucepan and bring to a boil over high heat. Cook for 1 minute.
Step 2: Remove from the heat and let cool to room temperature. Divide the sauce between 2 bowls, reserving half for mopping and half for serving. (The sauce can be made 1 week in advance and kept, covered, in the refrigerator. Bring to room temperature before using.)
See more recipes from Bobby Flay.
Reprinted with permission from Bobby Flay’s Barbecue Addiction (2013 Clarkson Potter).
Directions
Yield:
Step 1: Combine the vinegar, ketchup, ancho powder, brown sugar, salt, pepper and cayenne in a medium saucepan and bring to a boil over high heat. Cook for 1 minute.
Step 2: Remove from the heat and let cool to room temperature. Divide the sauce between 2 bowls, reserving half for mopping and half for serving. (The sauce can be made 1 week in advance and kept, covered, in the refrigerator. Bring to room temperature before using.)
See more recipes from Bobby Flay.
Reprinted with permission from Bobby Flay’s Barbecue Addiction (2013 Clarkson Potter).
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