With their dark color and rich smoky flavor, Ancho and Guajillo peppers are the perfect foundation for a great BBQ sauce.
Ancho-Guajillo BBQ Sauce recipe
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Course:
Main Course
Cuisine:
American
Servings: 6
Ingredients
- 1 jar Molli Acapulco marinade
- 1/3 cup apple cider vinegar
- 3 Tbsp dark brown sugar
- 1 Tbsp kosher salt
Instructions
-
Bring Acapulco marinade, vinegar, 1 tsp salt and brown sugar to a boil in a small saucepan, reduce heat, and simmer, stirring occasionally, until slightly reduced and syrupy, about 5 minutes. Taste and adjust seasoning if necessary. (The sauce can be stored in an airtight container in the refrigerator for up to 3 months.)
Serving Suggestions:
- Oven Roasted Spare Ribs – Season ribs with salt and pepper. Bake ribs in 325°F-standard oven for 60 minutes. Brush with Ancho-guajillo BBQ sauce over ribs. Bake an additional 30 to 50 minutes or until internal temperature reaches 170°F, brushing occasionally with additional sauce. Provecho!
- Grilled BBQ chicken – Slather chicken breasts, thighs, and drumsticks in our Ancho-guajillo BBQ sauce, then grill until golden brown.
Provecho!