Barbecue Sauce

Condiments and Sauces

Recipe courtesy of Cochon Restaurant, New Orleans, LA

SMakes about 2 cups



  • 1 onion chopped
  • 4 cloves garlic chopped
  • 1 tablespoon dried thyme
  • ¼ cup molasses
  • 1 10 ounce jar of ketchup
  • 1 cup cider vinegar
  • ½ cups Louisiana style hot sauce
  • ¼ cup Worcestershire sauce
  • 2 each chipotle peppers chopped
  • 1 cup chicken stock
  • salt and pepper to taste

Note: This BBQ sauce is very spicy.  We make it particularly for our ribs.  It is fairly thin compared to store bought sauce and is applied in as a light coating.
It provides a counterpoint to the sweet watermelon pickles that we serve with it.  Canned chipotle peppers in adobo are readily available in most supermarket Latin food sections.





Sweat the onions and garlic until translucent then add the remaining ingredients.
Bring to a boil and simmer until reduced by about a third.
It may then be buzzed with a hand blender for a smoother consistency.
Cool and store in the refrigerator for up to 2 weeks.

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