Apple Cider BBQ Mop and Sauce

This recipe makes different sauces depending on how long you cook it. When thin, it can be used as a mop sauce applied at the start of cooking and throughout. Thickened on the stovetop, it becomes a barbecue sauce that you applied much closer to the end of cooking. It's great on pork cuts of any kind.

Recipe courtesy Vincent Camillo for Cooking Channel
TOTAL TIME: 1 hr 5 min
Prep: 10 min
Inactive Prep: --
Cook: 55 min
 
YIELD: 2 cups
LEVEL: Easy

ingredients

  • 1 tablespoon butter
  • 1/2 cup diced onions (about 1/2 small onion)
  • 1 tablespoon chopped garlic
  • 1 tablespoon paprika
  • 1 teaspoon dried mustard powder
  • 1 bay leaf
  • 2 cups apple cider
  • 1 1/2 cups ketchup
  • 1 chipotle in adobo, crushed
  • 1/2 cup apple cider vinegar
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Melt the butter over medium heat in a nonreactive saucepan. Add the onions and garlic and cook, stirring, until the onions are softened and almost translucent, about 4 minutes. Add the paprika, mustard and bay leaf, and cook, stirring, until you can smell the spices, about 30 seconds. Add the apple cider, ketchup and chipotle, bring to a simmer and cook until the sauce has thickened slightly, about 15 minutes. Add the cider vinegar and cook for an additional 5 minutes. At this point, you have a mop sauce. The liquid should be fairly tart and thin in consistency.

To make the barbecue sauce, continue cooking the sauce until thickened, for an additional 20 to 30 minutes. Taste and adjust the seasoning.

Use immediately, or refrigerate in a nonreactive container for up to 2 days.

Explore More On

All Topics

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

5

Newest Ratings and Reviews

Read all 1 reviews

  • on May 25, 2013

    Flag

    Terrific recipe. All of the ingredients are on hand. Its easy and just what I was looking for.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

MasterChef Canada

Get Cooking Channel on your TV.