This recipe was developed for an event that featured a prominent liquor distributor who wanted to feature their products in the menu as much as possible. While I am not real fond of the rum this distributor requested we use, I have found this recipe useful with most any dark, full-bodied rums available. I call it a BBQ Sauce but, when cooked to completion, this should be used more like a finishing sauce...brushed on the meat a few minutes before completion. I usually serve a bit more on the side as well.
- 1 bottle, 750ml, of any dark spiced rum.
- 3 quarts of pineapple juice (2-#5 cans)
- 1 quart brown sugar
- 2 1/2 cups molasses
- 1/2 cup pickling spice
- 1T crushed red pepper flakes
- 1 cup sweet chili sauce
Combine all the ingredients in a wide sauce pan or stock pot and reduce by at least half over medium heat. Simmer the mixture until the sauce is of the desired consistency or it easily coats the back of a metal spoon. The culinary term for a liquid coating the back of a spoon is NAPPE...if you care.
Strain the sauce through a fine mesh screen and cool for use. I like to baste chicken or smoked pork ribs with this sauce right before they get finished on the grill. Also makes a pretty good dip for chicen fingers.
oh...this recipe makes a ton so you might want to reduce it a bit.
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