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Rib sauce
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| YIELD: Makes about 4 1/2 cups COURSE: Sauces/Condiments Ingredients | |
| 1 (28-ounce) can | crushed tomatoes |
| 1/2 cup | maple syrup |
| 1/2 cup | firmly packed light brown sugar |
| 3 canned chipotle peppers in adobo sauce, diced | |
| 1 cup | white vinegar |
| 1/4 cup | Worcestershire sauce |
| 1/2 cup | apple cider or unfiltered apple juice |
| Juice of 2 | lemons, (about 6 tablespoons) |
| 4 | garlic cloves, minced |
| 2 tablespoons | dry mustard |
| 2 teaspoons | sea salt |
| 2 teaspoons | freshly ground black pepper |
Preparation
Combine all ingredients in a heavy saucepan. Bring to a boil over medium-high heat. Reduce heat, and simmer 30 to 35 minutes or until sauce is thickened and reduced by one-fourth. Refrigerate in an airtight container up to 2 weeks.
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