Texans love their bbq and we are down right snobby when it comes to bbq sauce. For me, it happened when I moved to Austin, Texas. I found myself waiting in lines that wrapped around buildings and required lawn chairs. Hours of patiently waiting, while forced to smell the sweet aroma in the air and panicking when you hear a rumor that they're out of ribs. Maybe the secret is in the sauce. I'm almost hesitant to divulge my bbq sauce recipe, but it's too good not to share. The Californian fennel pollen and Texas honey are the secret ingredients in this nectar of the gods. You too can turn your nose up at that cheap bottled, store bought stuff.
1/2 medium red onion, finely chopped
3 cloves garlic, minced
1 cup ketchup
1/4 cup Native Nectar Wild Texas Guajillo Honey
1/4 cup dark brown sugar
1/2 cup Organic Raw Bragg Apple Cider Vinegar
1 teaspoon Colman's mustard powder
1 teaspoon Pollen Ranch Fennel Pollen
1 teaspoon freshly ground black pepper
Melt butter in medium pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add ketchup, honey, brown sugar, vinegar, and spices, stir to combine. Bring to a boil, then reduce heat to low and simmer until slightly thickened, about 30 minutes, stirring frequently. Transfer sauce to a food processor or use an immersion blender to blend until smooth. Let cool to room temperature, transfer to a jar and store in refrigerator for up to two weeks.
1 teaspoon Pollen Ranch Fennel Pollen
1 teaspoon freshly ground black pepper
Melt butter in medium pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add ketchup, honey, brown sugar, vinegar, and spices, stir to combine. Bring to a boil, then reduce heat to low and simmer until slightly thickened, about 30 minutes, stirring frequently. Transfer sauce to a food processor or use an immersion blender to blend until smooth. Let cool to room temperature, transfer to a jar and store in refrigerator for up to two weeks.
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