Spicy Raspberry Rib Sauce

Things You'll Need To Pull This Off:

  • 1 (36 ounce) bottle ketchup
  • 2 cups raspberry preserves
  • 8 ounces pure maple syrup (not cheap pancake syrup)
  • 1 cup spicy dill pickle juice (or regular dill pickle juice)
  • 2 tablespoons prepared spicy brown mustard
  • 1/4 cup brown sugar
  • 1/3 cup red wine vinegar
  • 2 large chipotle peppers from a can of chipotle peppers in adobe sauce minced fine or muddled (plus 3 tablespoons of the adobe sauce)
  • 3 tablespoons of butter
  • 1 tablespoon red pepper powder
  • 1 tablespoon onion powder
  • 2 teaspoons garlic powder
  • Ground black pepper to taste


The Process:

Stir together the ketchup, raspberry preserves, honey, pickle juice, mustard, brown sugar, red wine vinegar, finely minced or muddled chipotle peppers, red pepper powder, onion powder, garlic powder, and black pepper in a saucepan over medium heat. Bring to a boil while stirring. Reduce heat and allow to simmer 10-15 minutes. Add a little water if it thickens too much.

Remove from heat and let cool. Store in an airtight container in the fridge.

Side Note: For a smokey taste warm this sauce up in the smoker while smoking the ribs, you can thank me later!

Enjoy my friends, and smoke on!

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