I had some requests from the gang for more of my barbecue sauce; I made some for last year’s holiday party and it was enthusiastically received. So I pulled out the big pot and got to pouring, stirring, tasting, and adjusting. The main ingredients are molasses, tomato and tamarind pastes, balsamic and cider vinegars, and red wine, with smoked espresso, sriracha, ponzu, and various dried spices adding complexity. It’s a little different every time, but this batch is particularly good. Next week I’m going to defrost the slab of ribs in the freezer and take the sauce for a spin (provided it’s warm enough for me to deal with the smoker, which is covered in snow right now.)
