Cluck, Muck & Cook

Baking & Foodie Blog From Sunny Brentwood Essex

Bbq

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Kansas City Style Sweet and Spicy Chilli BBQ Sauce

When you think of BBQ sauce, you are probably thinking of that rich, thick, sweet and spicy sauce
that is delicious on ribs and chicken. That deep flavoured tomato based sauce is a Kansas city style
sauce. I have been tweaking this recipe for years and have never shared it outside close friends.
Whilst there looks a lot of ingredients, it is very simple to make and is a great use of onions and
chillies you may be growing.

This sauce can be used on its own as an accompaniment, or slathered over delicious ribs on the BBQ.

 

Makes 2 Jars

Ingredients:
1 tablespoon olive oil
2 large cloves of garlic, chopped
3-4 large red chillies, deseeded and chopped
Thumb sized piece of fresh ginger, chopped
1 teaspoon onion powder
1 pinch of nutmeg
½ teaspoon ground ginger
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon English mustard powder
240ml ketchup
240ml water
60ml cider vinegar
60ml honey
60ml maple syrup
60ml Worcestershire sauce
160g soft brown sugar
1 bay leaf

Instructions:

  1. In a medium saucepan gently fry the chopped garlic, chillies and ginger in the oil for a few
    minutes until the garlic is softened but not coloured.
  2. Add all of the dried spices and fry for another minute.
  3. Once all combined, add all of the liquid ingredients and sugar and bring to a gentle simmer
    whilst stirring. Add the bay leaf.
  4. Gentle simmer uncovered for 35-40 minutes until the sauce is nice and thick, stirring
    occasionally.
  5. Take out the bay leaf and allow to cool.
  6. Blitz in a food processor, blender or you can use an immersion blender. Just make sure it
    becomes a nice smooth sauce.
  7. Pour into sterilised jars and keep in the fridge.

Kansas City Style Sweet and Spicy Chilli BBQ Sauce
 
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When you think of BBQ sauce, you are probably thinking of that rich, thick, sweet and spicy sauce that is delicious on ribs and chicken. That deep flavoured tomato based sauce is a Kansas city style sauce. I have been tweaking this recipe for years and have never shared it outside close friends.
Author:
Serves: 2 Jars
Ingredients
  • 1 tablespoon olive oil
  • 2 large cloves of garlic, chopped
  • 3-4 large red chillies, deseeded and chopped
  • Thumb sized piece of fresh ginger, chopped
  • 1 teaspoon onion powder
  • 1 pinch of nutmeg
  • ½ teaspoon ground ginger
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon English mustard powder
  • 240ml ketchup
  • 240ml water
  • 60ml cider vinegar
  • 60ml honey
  • 60ml maple syrup
  • 60ml Worcestershire sauce
  • 160g soft brown sugar
  • 1 bay leaf
Instructions
  1. In a medium saucepan gently fry the chopped garlic, chillies and ginger in the oil for a few
  2. minutes until the garlic is softened but not coloured.
  3. Add all of the dried spices and fry for another minute.
  4. Once all combined, add all of the liquid ingredients and sugar and bring to a gentle simmer
  5. whilst stirring. Add the bay leaf.
  6. Gentle simmer uncovered for 35-40 minutes until the sauce is nice and thick, stirring
  7. occasionally.
  8. Take out the bay leaf and allow to cool.
  9. Blitz in a food processor, blender or you can use an immersion blender. Just make sure they
  10. become a nice smooth sauce.
  11. Pour into sterilised jars and keep in the fridge.

 

4 Bake with the kids

Chilli cornbread muffins

For me the summer means BBQs and outdoor eating. Our allotment will often have BBQs through the summer months when we can all get together for a chat and a cold drink.
I spent a few years living in Chicago and a staple BBQ side dish that I fell in love with was the cornbread muffin. If you add some chopped chillies as well you get the perfect balance of sweetness from the muffin and heat from the chillies. Often jalapeños are used as the chilli of choice. I love an Aji lemon chilli in them but use whatever chilli you love.

Mix it up – You can also throw in some chopped chives or any fresh herbs you have growing. Go ahead and make your own fantastic and fresh combination.

Makes 12 muffins

Ingredients:
160g cornmeal (also called polenta)
145g plain flour
1 tablespoon baking powder
100g caster sugar
1 teaspoon salt
240ml milk
60g butter, melted
2 large eggs
60 ml honey
2 jalapeños, finely chopped (or your favourite chillies)

Instructions:
• Preheat the oven to 200C/180C Fan.
• In a large bowl, mix the dry ingredients together – cornmeal, flour, baking powder, sugar and salt.
• In a separate mixing bowl, whisk together the milk, eggs, melted butter and honey.
• Add the wet to the dry ingredients and stir until just combined and there are no lumps.
• Gently mix in the chopped chillies.
• Grease the muffin tin, or line with muffin cases and fill 2/3 full with the mixture.
• Place the muffin tin on a baking tray and bake for 15 minutes, until golden brown and you can insert a skewer and it comes comes out clean.
• Allow muffins to cool for a couple of minutes in the tin, then transfer them to a cooling rack.
• Best eaten warm but can be stored in an airtight container for a few days.

Chilli cornbread muffins
 
Save Print
Prep time
Cook time
Total time
 
Author:
Serves: 12
Ingredients
  • Ingredients:
  • 160g cornmeal (also called polenta)
  • 145g plain flour
  • 1 tablespoon baking powder
  • 100g caster sugar
  • 1 teaspoon salt
  • 240ml milk
  • 60g butter, melted
  • 2 large eggs
  • 60 ml honey
  • 2 jalapeños, finely chopped (or your favourite chillies)
Instructions
  1. • Preheat the oven to 200C/180C Fan.
  2. • In a large bowl, mix the dry ingredients together - cornmeal, flour, baking powder, sugar and salt.
  3. • In a separate mixing bowl, whisk together the milk, eggs, melted butter and honey.
  4. • Add the wet to the dry ingredients and stir until just combined and there are no lumps.
  5. • Gently mix in the chopped chillies.
  6. • Grease the muffin tin, or line with muffin cases and fill ⅔ full with the mixture.
  7. • Place the muffin tin on a baking tray and bake for 15 minutes, until golden brown and you can insert a skewer and it comes comes out clean.
  8. • Allow muffins to cool for a couple of minutes in the tin, then transfer them to a cooling rack.
  9. • Best eaten warm but can be stored in an airtight container for a few days