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Red Wine Barbecue Sauce By Bobby Flay


2 tbsp canola oil
2 ea shallots, finely chopped
1 ea clove garlic, finely chopped
2 cups red wine (recommended: Columbia Crest Merlot)
1 1/2 cups ketchup
3/4 cup water
2 tbsp ancho chili powder
1 tbsp paprika
1 heaping tbsp Dijon mustard
1 tbsp red wine vinegar
1 tbsp Worcestershire sauce
1 ea chopped canned chipotle chile in adobo
2 tbsp dark brown sugar
1 tbsp honey
1 tbsp molasses
some Salt
some black pepper, freshly ground


  1. Heat the oil in a medium saucepan over medium heat.
  2. Add the shallots and garlic and
  3. cook until soft, about 4 minutes.
  4. Add the wine,
  5. increase the heat to high and cook until reduced to about 1/2 cup.
  6. Add the ketchup and the remaining ingredients and
  7. cook until thickened and slightly reduced, stirring occasionally, about 20 minutes.
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