Ribs with Black Jack barbecue sauce

Makes 2 1/2 cups sauce

The name “Jack Black” refers to the Jack Daniels whiskey in the recipe and the deep color of the sauce. When it has finished cooking, the sauce may look burnt, but it isn’t; the color is supposed to be very dark, and the sauce will actually turn black when brushed on a product and heated. It can be thinned with water and used as a glaze on pork ribs or other meats, or used as a dipping sauce.

Ingredients

  • 1 tablespoon canola oil
  • 1/2 cup roughly chopped onion
  • 1 tablespoon finely chopped garlic
  • 1 tablespoon chili powder
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup tomato paste
  • 1/2 cup ketchup
  • 1/2 cup cider vinegar
  • 1/2 cup Worcestershire sauce
  • 1/2 cup black coffee
  • 1/4 cup Jack Daniel’s whiskey
  • 1/4 cup packed brown sugar
  • Water, as needed (optional)

Directions

  1. Heat the oil in a 1-quart saucepan over medium heat. Add the onion and garlic to the oil and cover the pot with a lid. Cook the onion and garlic over low heat until translucent but not browned, about 10 minutes.
  2. Add the chili powder and cayenne to the pan and stir into the oil for a few seconds. Add the tomato paste, ketchup, vinegar, Worcestershire sauce, coffee, whiskey, and sugar, and increase the heat to establish a simmer. Simmer for about 10 minutes. If you want to use the sauce as a glaze while barbecuing, serve it as is or thin it out with a little water if it is too thick. If you want a heavier dipping sauce, keep simmering the sauce until it has reduced to the desired thickness.
  3. Strain the sauce through a fine-mesh sieve, and serve immediately or refrigerate until needed. The sauce can be refrigerated in an airtight container for up to 2 weeks.

CIA FOODIES

Jack Black Barbecue Sauce

Ribs with Black Jack barbecue sauce
Makes 2 1/2 cups sauce The name “Jack Black” refers to the Jack Daniels whiskey in the recipe and the deep color of the sauce. When it has finished cooking, the sauce may look burnt, but it isn’t; the color is supposed to be very dark, and the sauce will actually turn black when brushed on a product and heated. It can be thinned with water and used as a glaze on pork ribs or other meats, or used as a dipping sauce.

Ingredients

  • 1 tablespoon canola oil
  • 1/2 cup roughly chopped onion
  • 1 tablespoon finely chopped garlic
  • 1 tablespoon chili powder
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup tomato paste
  • 1/2 cup ketchup
  • 1/2 cup cider vinegar
  • 1/2 cup Worcestershire sauce
  • 1/2 cup black coffee
  • 1/4 cup Jack Daniel’s whiskey
  • 1/4 cup packed brown sugar
  • Water, as needed (optional)

Directions

  1. Heat the oil in a 1-quart saucepan over medium heat. Add the onion and garlic to the oil and cover the pot with a lid. Cook the onion and garlic over low heat until translucent but not browned, about 10 minutes.
  2. Add the chili powder and cayenne to the pan and stir into the oil for a few seconds. Add the tomato paste, ketchup, vinegar, Worcestershire sauce, coffee, whiskey, and sugar, and increase the heat to establish a simmer. Simmer for about 10 minutes. If you want to use the sauce as a glaze while barbecuing, serve it as is or thin it out with a little water if it is too thick. If you want a heavier dipping sauce, keep simmering the sauce until it has reduced to the desired thickness.
  3. Strain the sauce through a fine-mesh sieve, and serve immediately or refrigerate until needed. The sauce can be refrigerated in an airtight container for up to 2 weeks.

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