A sweet and sticky BBQ sauce that uses Methocel F50 for added cling to your sandwiches, ribs, wings, and more! Caramelized onions and fermented black beans gives this sauce a great flavor and a unique twist on a classic BBQ Sauce.
Active Time: 1 Hour 15 Minutes
Total Time: 6 Hours
In a blender add the water and begin blending on low speed until it creates a vortex. Gently sprinkle in the F50 and blend for 5 minutes until fully incorporated.
Remove this mixture from the blender and place it in the refrigerator to fully hydrate.
Remove the stems and place the dried chilis in the vinegar and allow them to hydrate for 1 hour.
In a sauté pan over medium heat add the oil and heat it until it begins to shimmer.
Add the onions and cook them for 45 minutes or until they begin to caramelize over medium heat.
Add the fresh tomatoes and cook for 15 minutes more. Add the hydrated chilis to the pan and begin cooking. Cook for 2 minutes or until aromatic.
Add the tomato paste, brown sugar, paprika, chili powder, fermented black beans, soy sauce. Molasses, and salt.
Cook until combined and then add the vinegar. Cook for 10 minutes and remove from the heat.
Cool the sauce completely before moving onto the next step.
Place the cooled sauce in the blender and begin blending.
Once blended into a smooth puree add the Methocel F50 and water mixture and blend until just combined.
Place the sauce into airtight containers and store for up to 1 month.