Recipe: BBQ Sauce
This outstanding finishing sauce is used to paint onto meats in the final 20 minutes on the smoker; heavy with sugar and corn syrup it gives a rich glaze to ribs, pork and brisket. Its a combination of Cuan's incredible BBQ sauce (adapted slightly) and the corn syrup and was influenced by our time at the Royal in Kansas City in 2010. Props to Cuan for developing this, its just fantastic.
I've split this into a base and then a finisher - you can experiment on top of the base with other flavours you're after. I've given our finisher for pulled pork here which uses apricot preserves and is inspired by APL's (Famous in the US but known in the UK due to his ties with Jamie Oliver and their joint restaurant Barbecoa) pulled pork sauce.
I highly recommend investing in a chinoise for this! You'll be pushing the sauce through a sieve 3 times to get the consistency and smoothness and its painful without a proper tool for it.