This is my first post since joining the Secret Recipe Club blogging group. If you don’t know about the Secret Recipe Club, let me tell you what I know, with this disclaimer: I am a newbie and know nothing. So, here is how it works.
Members of the Secret Recipe Club, referred to as SRC, are divided into four groups, each posting on one Monday in the month. I am in Group “C” lead by Debbi, of Debbi Does Dinner and we post on the third Monday of the month. About a month before the date of our reveal, we are each assigned a blog within our group. During the month, we stalk and lurk silently around that person’s blog reading recipes and finding one that we want to try. Once we choose a recipe, we prepare the dish, photograph it, and write a blog post about it. Until the moment of the reveal at one minute past midnight on Sunday night, we are sworn to secrecy about our assignment. I think the penalty for blabbing involves getting rapped on the knuckles with a wooden spoon or outright banishment from the club. In keeping with the rules, I have kept my assignment a secret except for blurting it out when my husband asked “where did you get this BBQ sauce recipe?” Then I swore him to secrecy to which he responded, “Whatever.”
Now that I have kept this secret for an entire month, exactly 29 days longer than I have ever kept a secret, I can finally blurt it out. I was assigned the blog Get Off the Couch and Cook by Sashi who promises “easy recipes for real people using real, whole foods.” I have lurked about the site, reading my way through Sashi’s recipe index. One thing that immediately stood out, was that this lady likes it spicy with lots of peppers, chipotle, adobo, and ginger in her recipes. That works for me but Michael is still in the process of expanding his horizons when it comes to spice and heat. I was immediately drawn to a recipe for Sweet and Spicy Chipotle BBQ Sauce which Sashi recommends using on grilled chicken.
I forged ahead and made the sauce knowing I could use it on my chicken and use a sweeter sauce on Michael’s. That is exactly what I did. Guess which chicken Michael ate? MINE! He loved the sauce. The sauce is garlicky, with a little sweet and a little heat. We enjoyed it on chicken twice and dipped steak bites in it once.
Sashi ends her post by saying, “When I get brave and try to make ribs in the oven, this will likely be one of the sauces I use.”
Well, I make ribs in the oven all the time, so yesterday I made them and used Sashi’s Sweet and Spicy Chipotle BBQ Sauce on the ribs. I had just enough left in the jar. According to Michael they were the best ribs I’ve ever made!
I used two racks of baby back ribs, rubbed with a BBQ spice and cooked in the oven, covered with foil for three hours at 300 degrees. I then slathered on the Sweet and Spicy Chipotle BBQ Sauce and continued cooking them, uncovered, until they were shiny on the outside and tender on the inside.
You should try it Sashi! The ribs were truly awesome and the sauce is great. Thanks for sharing it via the Secret Recipe Club.
Whew, I can breathe now that I am not keeping any secrets. Here is the recipe with any changes noted.
- 2 Tbsp butter
- 10-20 cloves garlic, minced or 2 Tbsp jarred, mince garlic
- 1 Tbsp paprika
- 1 tsp chipotle pepper powder
- ½ tsp fresh ground black pepper
- 1 c water
- 1 c apple cider vinegar
- 1 c brown sugar
- 2 Tbsp Worcestershire sauce
- 1 c tomato paste
- ¼ c molasses OR 2 Tbsp honey ( I used both)
- In med saucepan, melt butter over med-low heat. Add garlic and cook for 3-5 minutes, stirring occasionally. Add paprika, chipotle powder, black pepper, water, vinegar, brown sugar, and Worcestershire sauce. Bring to a boil and whisk in tomato paste and molasses.
- Simmer, uncovered, about 15-20 minutes or until sauce has thickened, stirring occasionally.
Click on the link below to see what other members of Group C did with their assignment. Share the love with a comment!