Ancho Barbecue Sauce

  • Serves

    makes About 4 Cups


Author Robb Walsh recommends adding "meat juices and cut-up scraps of meat left over from carving" to this sauce before serving.


  • 3 dried ancho chiles, stemmed and seeded
  • 1 Tbsp. olive oil
  • 2 cups diced onion
  • 7 cloves garlic, minced
  • 1 cup ketchup
  • 12 cup worcestershire sauce
  • 13 cup packed brown sugar
  • 14 cup cider vinegar
  • 14 cup lemon juice
  • 1 12 Tbsp. mustard
  • 2 tsp. salt, or to taste


Step 1

Soak the anchos in hot water for 30 minutes or until soft. In a large, heavy saucepan, heat the oil over medium heat and add the onion and garlic. Sauté for 3 minutes, or until they begin to wilt. Add the ketchup and anchos and sauté for 4 minutes. Add all of the remaining ingredients and simmer gently for 30–40 minutes, stirring frequently. Remove the mixture from the heat and allow to cool. Place in a blender or food processor and purée. Serve immediately or store in the refrigerator in a sealed container for up to 3 weeks. Reheat before serving.

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