Break out the pork ribs for this spicy sweet chipotle BBQ sauce and accompanying harvest slaw.
By Brady Bryner, Executive Chef, Westin Phoenix Downtown
Ingredients
- ½ ounce chipotle in adobo sauce (add more if spicier sauce is desired)
- 28 ounces ketchup
- ¾ cup apple cider vinegar
- ⅓ cup brown sugar
- ¼ cup honey
- ¼ cup Worcestershire sauce
- ¼ cup Dr Pepper
- ½ cup prickly pear juice
- 3 cups olive oil
- ¾ cup red wine vinegar
- 2 cloves garlic
- 1 tablespoon Dijon mustard
- 2 teaspoons salt
- 1 teaspoon pepper
- 3 cups Brussels sprouts, shaved very thin
- 1 cup Honeycrisp apples, cut into matchsticks
- ¼ cup dried cranberries
- ¼ cup slivered almonds, toasted
- 1 cup Prickly Pear Vinaigrette
Instructions
Chipotle BBQ Sauce:
Makes 4 cups.
Put chipotle and adobo sauce in a blender and blend until smooth. Add all ingredients, including blended chipotles, to a medium saucepan. Cook over low heat for at least 20 minutes, until desired thickness. Stir often to prevent scorching.
Harvest Slaw:
Makes 4 cups.
Put all vinaigrette ingredients except olive oil into a blender and blend. Then, with the blender on low, slowly drizzle in the olive oil until emulsified.
In a large mixing bowl, mix together Brussels sprouts, apples, cranberries and almonds. Toss with 1 cup vinaigrette, more if needed. Adjust seasoning with salt and pepper.
Serve immediately or slaw will get soggy.
About this recipe
Payson High School, Payson
Top: Left to right: Mentor: Brady Bryner, Executive Chef, Westin Phoenix Downtown, student team, Culinary Arts Teacher: Glenna Spurlock
Bottom: Notable Alum: Justin Richardson, C-CAP 2010, Sous Chef, Mazatzal Hotel & Casino, Payson
