Mustard BBQ Sauce

This is a BBQ sauce with a pretty specific purpose. It's not your do-it-all sauce that you keep on hand to slather on anything. Rather, this sauce is tailor-made for smoked pork ribs or pulled pork. And boy does it do its job well.

I do have a recipe for a more all-purpose BBQ sauce if that's what you're looking for. But if you'll be making ribs at home, slow cooking, or better yet, smoking a pork butt, this is the sauce for you.

I don't think that BBQ sauces need to be overly complicated, and this one definitely isn't. It only takes a handful of common ingredients (although sherry vinegar may not be in everyones pantry) and about 15 minutes from start to finish.

Recipe Notes

The ingredients in this recipe are fairly common. However, if you don't have everything in the recipe, it's also pretty flexible:
- Any type of onion will work.
- Sherry vinegar adds a nice additional flavor but you can replace it with more cider vinegar if you don't have any.
- Brown mustard is ideal but yellow mustard also makes for a delicious sauce.

Mustard BBQ Sauce

adapted from Michael Simon's Cleveland BBQ Sauce
yield: 12 floz

• 2t High-heat oil (grapeseed, canola, vegetable, etc.)
• 1/2ea Onion, thinly sliced
• 1clove Garlic, thinly sliced
• 1t Coriander seeds
• 1t Cumin seeds
• 1/2c Brown sugar
• 1/2c Apple cider vinegar
• 1/2c Sherry vinegar
• 3/4c Brown mustard

1. In a small pot, heat oil over medium heat, and add onion and a heavy pinch of salt.
2. Saute onions until very soft. Then add garlic and continue cooking until the garlic is soft.
3. Add the coriander and cumin and cook for another 30 seconds.
4. Add brown sugar, and both vinegars, and simmer for 10 minutes.
5. Remove from the heat and stir in mustard.
6. Transfer to a blender or use an immersion blender and process until mostly smooth.
7. Cool and store in a covered jar in the fridge for up to a month.