Juniper BBQ Sauce

We are from Kansas City — arguably the BBQ capital of the world. It is where the American Royal World BBQ Championship is held every year in Kansas City. So, we know ‘Que my friend! My husband is the pit boss of the two of us. He loves to smoke meat on a great weekend & has awesome skills! I’m not going to lie, downsizing his smoker was kind of tough when we moved into the RV but we quickly went out & purchased an H2O bullet smoker – the type he started with ‘way back when’ & he actually loves it!!

I also know, & acknowledge, that there are three other (major regional) styles of BBQ regularly recognized for their distinct style — Texas mop style sauce, Memphis dry-rub style (with thick dark sauces)  & Carolina mustard or vinegar styles. There are also many other styles as well throughout the country!  I have tried most of them & while as a Chef I appreciate aspects of all of them, I am partial to my hometown KC style!   It’s sweet, tick & tangy. It typically is recognized in a recipe by the use of ketchup & molasses… other ingredients vary from there.  It is also the most commercially produced or mimicked style found in stores. (Again, yeah Kan-sas City!!)

Each region is also know for the meat cut that they gravitate to. In Texas they love the cow & tend to go beefy with brisket as the favorite. In KC & Memphis ribs are usually king & in the Carolinas’ the pork butt is the winner although you will find a variety of beef, pork & poultry in all also.

This sauce is KC style sauce but not just like the ‘typical’ recipe you will find due to the addition of Gin (which is made from Juniper berries).  I like it because it’s a little different but it’s so tasty & people will be so impressed that you made your own sauce!

ENJOY!! – Chef Melissa

 

Print Recipe

Print Recipe
Juniper BBQ Sauce
Cuisine American, BBQ
Servings
Ingredients
Cuisine American, BBQ
Servings
Ingredients
Instructions
  1. Add all ingredients - EXCEPT Gin, salt, pepper & seasoning (wait on these).
  2. Bring ingredients in the saucepan up to a simmer. Reduce heat & simmer for 10-15 minutes
  3. Now, add Gin plus salt,pepper & seasoning. Simmer for 5 more minutes, Remove from heat & allow to 'steep' for 1 hour.
  4. Remove bay leaves. Use an immersion blender to puree to smooth (or a Vitamix or Ninja blender if you don't have an immersion blender)
  5. Strain (if you wish-optional) to get a completely smooth product
  6. Pour into a jar or container & refrigerate. Will keep up to a month or more.
Recipe Notes

Great slathered on ribs before they come out of the smoker or off the grill !!

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