Chef Casey Thompson of Top Chef fame created the Idahoan Potato Crusted Rib Roast for us as a unique dish for a special occasion.
| Prep Time: | 25 mins |
| Cook Time: | 30 mins |
| Total Time: | 55 mins |
| Servings: | 32 |
| Yield: | 4 cups |
Ingredients
- 1 tablespoon bacon drippings
- ⅓ cup minced onion
- 2 cloves garlic, minced
- 1 tablespoon minced fresh ginger
- 1 ½ cups ketchup
- ¼ cup Worcestershire sauce
- ¼ cup soy sauce
- 1 cup brown sugar, firmly packed
- 1 cup balsamic vinegar
- ¼ cup fresh lemon juice
- 1 teaspoon bottled chipotle chile sauce
- 2 tablespoons ground mustard
- ½ teaspoon crushed dried chile pepper
- 1 teaspoon fresh-ground black pepper
- ⅛ teaspoon kosher salt
- ½ teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon Spanish paprika
Instructions
- Heat the bacon drippings in a saucepan over medium heat. Cook the onion in the bacon drippings until soft, about 7 minutes. Stir in the garlic and ginger. Cook and stir another 30 seconds. Reduce heat to low.
- Stir together the ketchup, Worcestershire sauce, soy sauce, brown sugar, balsamic vinegar, lemon juice, chipotle sauce, mustard, ground chile pepper, pepper, salt, cumin, coriander, and paprika in a bowl. Stir sauce into the onion mixture, and simmer for 20 minutes, stirring frequently.
Reviews
Pretty good recipe! Too much vinegar though. I doubled the recipe (minus more vinegar) to thin out the vinegar, liked that better! Otherwise very nice with the ginger, soy sauce and seasonings. I will use this sauce on short ribs on the weekend.
Tangy, peppery and a sweet. Tried it with a can of crushed tomato instead of ketchup as well, and it was still awesome, more smoky and less sweet tasting though.
This was a pretty tasty Barbeque sauce. The bacon drippings, cumin and Spanish Paprika really add a depth of flavor. I used it for dipping – not for cooking. The instructions say the flavor changes when cooked for too long, so I went for the sauce more raw. I’d make this again.
I think the bacon drippings are the key to this recipe. I did not have Spanish parika, so I used smoked paprika instead…this sauce has a lot of depth, and I loved the fresh ginger and soy sauce in this. I made pulled pork BBQ in my slow-cooker with this sauce! Unbelievable BBQ sauce recipe!!!