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JUSTIN BBQ Sauce

In anticipation of barbecue season, Chef Rachel Haggstrom, executive chef of the MICHELIN-Starred restaurant The Restaurant at JUSTIN, has the perfect sauce to elevate your barbecue and leave guests satisfied all season long.

  • This recipe utilizes our wine, JUSTIN SAVANT.
  • Chef’s preferred use for this sauce is on ribs.
  • The sauce would also be great on a tri-tip sandwich, a popular choice in Paso Robles.
  • What Chef loves about the sauce is that it’s not too sweet or acidic.
  • This recipe can accommodate 10–15 pounds of meat, depending on how much sauce is preferred.

  • Prep time: 15 minutes

  • Total time: 1 hour 15 minutes

  • Servings:   5

Ingredients

2 tablespoons canola or vegetable oil

3 yellow onions, sliced

2 heads garlic, cut in half

2 sprigs thyme

2 sprigs rosemary

¾ cup packed brown sugar

⅕ cup Worcestershire sauce

1 cup malt vinegar

1 bottle JUSTIN SAVANT

1 tablespoon Tabasco

1 cup ketchup

Suggested Wine Pairing


2022 SAVANT

2022 SAVANT

$55


Retail

$44


Wine Society

Method

  1. In a large pot, cook the onion and garlic on high heat with oil.
  2. Once the onions and garlic have some color (char is okay, approximately 8–13 minutes), add the herbs, brown sugar, Worcestershire, malt vinegar, JUSTIN SAVANT, and Tabasco.
  3. Cook on low until the mixture is thick and syrupy, approximately 45 minutes to 1 hour.
  4. Add the ketchup.
  5. Cook for 10 minutes, then strain.
  6. Cool and store the sauce in the refrigerator for up to two weeks. Pair with your favorite ribs or tri-tip!