Garlic BBQ Sauce

bbq ribs

Ribs lovingly basted in garlicky BBQ sauce….

Barbecue.

If there is  one thing that comes close to my obsession passion for garlic, it’s barbecue.

That barbecue that you only get from going slow and low.  Where slow and low = cooking your meats for a long time at a low temperature.  Rendering the meat moist, succulent, and ridiculously good.  I am talking about ribs, pork shoulder (butt), and brisket.

So my latest mission is to see how I can marry these two passions.  We have been in the double G research and development lab working on how to bring a garlic kick to rubs, sauces,  and injections.  Of course the best part of this research is sampling the goods!!

The Garlic Geek team is mulling over entering a few BBQ contest this summer just to see how we stack up against some hardcore enthusiasts.  We’ll keep you posted when this happens.  In the mean time, here’s a BBQ sauce riff off my friend Melissa’s award winning recipe – Garlicified of course!

Garlic BBQ Sauce
Prep time: 
Cook time: 
Total time: 
 
Kicking up the garlic in barbecue sauce!
Ingredients
  • 3 Tbl Garlic infused olive oil (from garlic confit*)
  • 1 Sweet Onion - diced fine
  • 10 cloves roasted garlic (from garlic confit*)
  • 3 cloves garlic - finely minced
  • 3 Cups Ketchup
  • ½ Cup + 2 T Apple Cider Vinegar
  • ½ Cup Molasses
  • ½ Cup Honey (or Agave)
  • 2 Tbl Worcesteshire Sauce
  • 2 Tbl Soy Sauce
  • ½ Tbl Liquid Smoke (optional)
  • 1 Tbl Cayenne Pepper
Instructions
  1. In a large dutch oven or pot add the infused olive oil and bring up to temperature.
  2. Add diced onions and saute for about 8 minutes.
  3. Add roasted/raw garlic cloves and get them going with the onions.
  4. Add the rest of the ingredients and let simmer for about 40 minutes, stirring occasionally.
  5. I like a little smoother texture in the BBQ sauce so will take an immersion blender and spin it a couple of times at the end.
  6. Get nasty with some que!

* How to make Garlic Confit

Comments

  1. I am with you on the fact we must have a little food with our GARLIC…………..Just to make a point I created the SOUTH CARIBOO GARLIC FESTIVAL.I am working at this time to create the PERFECT Roasted Garlic Mustard there are many out there but it has to be heavy on Garlic but a perfect balance with lots of texture.
    Have a Great Garlic Day
    Yours in Garlic
    G’Ail

  2. I am just curious how many bulbs of garlic go into this recipe. I used 13 cloves as the recipe stated which ended up being 1 bulb. The sauce came out very good, but didn’t have as much garlic flavor as I was looking for. However I smoked the garlic rather than roasting it. I’m wondering if that affected the flavor, or if I didn’t use enough.

    • garlicgeek says:

      I have not tried it with smoked garlic. One thing to try is right at the end of cooking, add a tablesppon of garlic powder to up the garlic pop.

      I also have a Honey Garlic Chipotle BBQ sauce recipe that is the bomb and will be posting that shortly!

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