One of those recipes stuck in my mind over the last several months as I've tried it, and versions of it, several times.
So take a minute to try out this recipe by Cheryl and Bill Jamison in their book The Barbecue Lover’s Big Book of BBQ Sauces.
Brown Sugar – Anise Barbecue Sauce
Cheryl and Bill suggest using this recipe from The Barbecue Lover’s Big Book of BBQ Sauces for everything from what we would consider as being traditional barbecue to just about and smoked food, and grilled items.
Mildly sweet and redolent of licorice-like ground anise, this sauce seems both familiar and mysterious at the same time. It’s terrific on barbecued beef short ribs or even a grilled burger — beef or bison. MAKES ABOUT 2 CUPS
1-1⁄2 cups ketchup
1 cup water
3⁄4 cup cider vinegar
1⁄4 csup minced fresh cilantro
1⁄4 cup packed brown sugar
2 tablespoon Worcestershire sauce
2 garlic cloves, minced
2 teaspoon ground anise
1-1⁄2 teaspoon kosher salt or coarse sea salt
1 teaspoon Tabasco sauce or other hot pepper sauce
1⁄2 teaspoon ground cumin
1. MIX all of the ingredients in a medium-size saucepan and bring to a simmer over medium-high heat. Reduce the heat to low and cook the mixture, stirring frequently, until it thickens and reduces by about one-third, 35 to 40 minutes.
2. SERVE the sauce warm on or alongside the meat. It will keep in a covered container in the refrigerator for at least 2 weeks, but reheat it before serving.
Recipe and photo by Cheryl and Bill Jamison
- Original review in the National Barbecue News