~ Mel's Spicy Honey-Mustard BBQ Sauce for Pork ~

It is pretty much impossible for a picture to describe how delicious a barbecue sauce is and in the Preschutti household we consider this one extraordinary.  I can't say I would use it on anything other than grilled or smoked pork ribs or pork chops, because I developed this sauce to go specifically with the flavor of pork, and more specifically, pork ribs.  That being said, if you or someone you know is having a pig roast, this is the sauce you want to serve with it!

Joe and I have traveled to "The South" on several occasions, and once you've planted your feet and start to eat on Confederate soil, a Yankee like me quickly realizes just how big the barbecue sauce world is.  I'm not trying to take anything away from Texas or Southwestern barbecue, I'm just sayin' I've learned a lot traveling around the South, and it is where I fell in love with barbecue sauces that are not tomato-based.  It was in Atlanta one night in the early 1980's that I ordered a half-rack of ribs which were served with with what I felt was a spicy, honey-sweet and mustard-based sauce.  Joe and I hadn't been married very long, so I was about 24-25-years old and we were staying at The Peachtree Plaza Hotel, but for the life of me, I cannot remember the name of the rib joint we opted to have dinner at that night.  The ribs also came with a side order of baked-beans, also flavored with the same sauce, which were just as dawg-goned wonderful!

About 4-5 years afterward, we had the pleasure of meeting our friend Steve.  At the time, my husband was Vice-President of Engineering for a large, local company and Steve had been hired into their sales force. Steve was/is a native of Atlanta, GA.  That Fall, Steve (a diehard 'Bama fan) was invited into the inner sanctum of our Penn State Tailgate group.  After we got a few drinks and a few football games under our belts, Steve and I started to talk barbecue sauce and he knew EXACTLY what I was talking about.  Steve explained that what I had probably eaten was a version of "Yellow Jackets Barbecue Sauce", one of the signature sauces of Georgia Tech's Yellow Jackets football team.  A few weeks later, Steve even presented me with two bottles of the sauce, to help me make my own version, telling me not to rely too heavily on the ingredients label as almost everyone in Yellow Jackets territory had/has their own personalized recipe for this sauce.  Seriously, folks, this is one superb sauce and my version has been receiving my family and friends accolades for years!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

1  cup honey

1 1/2  cups yellow mustard

1/4  cup firmly-packed dark brown sugar

2  tablespoons apple cider vinegar

2  tablespoons full-flavor molasses

2  tablespoons tamerind concentrate

1  tablespoon chipotle hot sauce, or cayenne pepper sauce

1 1/2  teaspoons chile blend, or chili powder

1/2  teaspoon garlic powder

2  teaspoons dry English mustard

1  teaspoon smoked paprika

1  teaspoon ground turmeric

1  teaspoon sea salt

1  teaspoon ground chipotle chile pepper

~ Step 1.  In a 3-quart saucier (or 2-3-4-quart saucepan)  measure and place all of the ingredients as listed.

Note:  A saucier (sauce-ee-ay) is a fancy French word for a flat-bottomed, round-sided pot which makes it extremely easy to whisk sauces in.  Its larger surface is also ideal for reduction as well.  If you do not have a saucier, worry not, a saucepan will work just fine.

 

~ Step 2.  Place the saucier over low heat.  Using a large spoon, stir constantly, until the ingredients are thoroughly combined and the mixture is uniform in color.

 

 

 

 

 

~ Step 3.  Adjust the heat to medium-high to simmer vigorously, whisking constantly to avoid scorching or boiling over, for exactly 3 minutes.  Sauce will be nicely thickened.  Remove from heat, cover and allow to cool for about 1 hour prior to serving warm.

Brush sauce onto grilled pork just before removing meat from the grill and/or serve additional warmed sauce at tableside for dipping and drizzling!

Mel's Spicy Honey-Mustard BBQ Sauce for Pork:  Recipe yields 3 cups sauce.

Special Equipment List: 3-quart saucier w/lid, or a 2-3-4-quart saucepan w/lid; large spoon; whisk

Cook's Note:  Transfer the cooked sauce to a food storage container, cover and refrigerate indefinitely.  Reheat, just prior to serving, by placing the container in the microwave for 1-2 minutes, stopping to gently stir about every 30 seconds.

Extra Cook's Note:  I have doubled, tripled, and even quadrupled this recipe to make a huge batch of it and the recipe comes out perfectly every time.  If you do that, just remember to increase the size of your saucier accordingly, as the sauce bubbles/foams up as it simmers. There is more good news:  without any compromise in flavor, this sauce can be portioned and frozen to have on hand all year long!

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2011)

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Comments

[Kitchen Encounters]

Thanks for your comment Alex! There's nothing boring about this BBQ sauce!

[Alex Staff]

Mm, now that's mouthwatering. Heh, when it comes to meat and barbecues, it's best to aim for a slightly spicy flavor. It goes well with the energy brought by the meat, and the spicy flavor helps release the fatigue trapped in the body.