Here’s the Maple Chipotle Barbecue Sauce for those Maple Barbecued Country-Style Ribs I was telling you about.

It does amazing things for pork and chicken, and it only gets better (and more mellow) with time. So, feel free free to make it a day or two before your next cookout.

Bonus: I like to mix it with a little mustard and use it as a dip for chicken fingers. Oh, yes. 

Maple Chipotle Barbecue Sauce

Slightly adapted from Coombs Family Farms

Makes about 1 cup

• 3 large chipotle chiles in adobo sauce
• 1/4 cup ketchup
• 1/4 cup maple syrup
• 1 cup chicken broth
• 1/8 teaspoon ground allspice
• 1/2 tablespoon canola oil
• 1 tablespoon onion, minced
• 2 large cloves garlic, minced
• Salt and pepper, to taste
• 1 tablespoon fresh lemon juice

1. In a blender, combine the chipotle chiles in adobo, ketchup, maple syrup, chicken broth, and allspice.
2. Heat oil in a saucepan over medium heat. Add onion and garlic, and cook until golden, about 5 minutes.
3. Add chipotle puree, and season with salt and pepper.
4. Bring the mixture to a boil, and then reduce the temperature to medium to simmer, uncovered, until thickened, 10 to 15 minutes, stirring often.
5. Stir in the lemon juice, and allow to cool. Refrigerate in an airtight container.

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