Pineapple-Bourbon BBQ Sauce

For the weekly theme at IHCC, (I Heart Cooking Clubs) it was Fresh & Fruity with our reigning chef, Curtis Stone.  Just in time for your Fourth of July barbecuing , was my thought, not to mention all the pineapples ripening up around the old ranch.  Which meant a change from the original recipe: for apple, add in a pine.

                    Pineapple-Bourbon BBQ Sauce
                         From the Curtis Stone website

2 tablespoons unsalted butter

1 onion, chopped

2 garlic cloves, finely chopped

1 teaspoon paprika (I used a smoked paprika)

1/2 teaspoon dry mustard

1/2 cup bourbon

1 cup apple cider vinegar

2 cups chicken broth

2 cups ketchup

3/4 cup packed golden brown sugar

2 to 4 canned chipotle chilies in adobo sauce, chopped* 

2 tablespoons Worcestershire sauce

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 fresh pineapple, peeled, cored and finely chopped

1 lemon, cut in half

The sauce can be made up to 2 weeks ahead, cooled, covered, and refrigerated; reheat before using.

1   In a large saucepan, melt the butter over medium heat. Add the onion and sauté until tender, about 5 minutes. Add the garlic and sauté until very tender, about 3 minutes. Stir in the paprika and mustard powder.

2  Stir in the bourbon then the vinegar and simmer for 3 minutes. Stir in the broth, ketchup, brown sugar, chipotle chilies, Worcestershire sauce, salt, and black pepper. Add the apples and squeeze the juice from the lemon into the sauce.

3  Bring the sauce to a simmer over high heat then reduce the heat to medium-low and simmer, uncovered, until the sauce reduces and thickens slightly, stirring

4  Note: Chipotle chilies are very spicy. Add them to the sauce at your discretion.  I used a teaspoon of chipotle chili powder and a tablespoon of Sriracha chili sauce, and thought it came out perfect, especially loved the depth from the smoked paprika and the chipotle chili.

I spread a bit of the sauce in a dish, set some lamb chops in there and ladled more sauce on top.  Then let it marinate an hour before putting on a broiler rack.

Just delicious, and there's plenty more for some future Barbecues, even though I cut the recipe in half.  Will share this with the Beth Fish Reads Weekend Cooking group as well as at IHCC.