Plum Chipotle Barbecue Sauce Recipes

PLUM CHIPOTLE SAUCE

Steps:

• Place the plums, a few at a time, into a colander set over a large bowl. With gloved hands, squeeze the plums in the colander, forcing the juice through the holes of the colander. Discard spent pulp, and repeat to produce 8 cups of plum juice.
• Pour 3/4 cup of plum juice into a small saucepan with garlic and onion, place over medium heat, and bring to a boil. Reduce heat to medium-low, and simmer until the onion is translucent, about 5 minutes.
• Pour the juice-onion mixture into a large pot, and add the remaining 7 1/2 cups of plum juice. Stir in the sugar, apple cider vinegar, Southwest chipotle seasoning, roasted garlic seasoning, jalapeno pepper, salt, and liquid smoke flavoring until the sugar and salt have dissolved. Bring the mixture to a boil over medium heat, reduce heat to a simmer, and cook the sauce down until thickened, about 1 1/2 hours. Stir frequently to prevent burning.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the sauce into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

PLUM BARBECUE SAUCE

Steps:

• Bring all ingredients to a boil in a medium saucepan. Cover, reduce heat, and simmer 5 minutes.
• Uncover and simmer 15 minutes or until thick, stirring occasionally.
• Cool 10 minutes, then place mixture in a food processor. Process until smooth.
• Refrigerate in an airtight container for up to 2 weeks.
• Serving size: 2 tablespoons.

CHIPOTLE-PLUM BBQ PORK RIBS

Steps:

• Preheat the oven to 350 degrees F.
• Mix 1/4 cup hot water with the instant coffee and stir to dissolve. Once, dissolved, combine with the plum sauce, orange juice, chipotle sauce and brown sugar in a small saucepan over medium heat. Bring the sauce to a boil and reduce the heat. Simmer until slightly thickened, about 5 minutes. Season with salt and pepper.
• Coat both sides of the ribs with the sauce, saving 2/3 cup for basting. Arrange the ribs, meaty-side up, in 1 layer in a foil-lined baking sheet. Cover the pan tightly with foil and bake the ribs 1 hour. Remove the foil (from the top), baste with the remaining BBQ sauce and bake the ribs 1 hour more.
• Allow the cooked ribs to rest for 10 to 15 minutes before slicing and serving.

CHIPOTLE PLUM JAM

Steps:

• Place all ingredients in a pot and bring to a boil.
• Cook rapidly to the gelling point.
• As it thickens stir frequently to prevent sticking.
• When it's at the gelling point remove and pour into sterilized jars with a 1/4 inch head space.
• Adjust caps and process for 15 minutes in a water bath.
• Turn off flame and remove lid. Let sit 5 minutes.
• Remove to a draft free spot and leave for 12 hours. Remove rings and wipe jars, label, store in a dark pantry and enjoy!