BBQ Sauce and Herb Spice Rub
On our last day of Costa Rica vacation in February, 2009,
we flew up from Drake Bay to San Jose
in the morning but had a 10 hour layover before our evening flight to California. We had figured this would just be wasted time. A cab driver, Francisco Torres, met us at the local airport and offered his services. We initially just wanted transportation to the International Airport, but the plan quickly evolved into a wonderful day in San Jose with Francisco as our guide.
We got a city overview, toured the historic Opera House, explored the Gold Museum,
ate lunch in a Costa Rican, Texas-style barbeque restaurant, caught the
Britt Coffee Plantation tour and arrived at the International Airport
right on time.
Francisco
is reliable, knowledgeable, witty, and speaks English. He turned our
10 hours of “wasted time” into one of best days of our trip. Whether
you need simple transportation or complete tour guide services we can
strongly recommend Francisco Torres as the man to contact in Costa Rica.
Our guide in San Jose, Francisco Torres,
stands next to the likeness of one of his
ancestors in the Gold Museum.
2 cups ketchup
½ cup molasses
½ cup granulated sugar
½ cup brown sugar
¼ cup lemon juice
¼ cup cider vinegar
2 tablespoons Worcestershire
2 tablespoons regular chili powder
2 teaspoons ground ginger
2 tablespoons herb spice
Chicken broth (~1 cup)
1. In a 2- to 2½ -quart pan, combine
- 2 cups ketchup
- ½ cup each molasses, granulated sugar, and firmly packed brown sugar
- ¼ cup each lemon juice and cider vinegar
- 2 tablespoons each Worcestershire and chili powder
- 2 teaspoons ground ginger
- 2 tablespoons herb spice rub (see recipe below)
2. Simmer,
uncovered, over medium-low heat, stirring occasionally, until mixture
is thick and reduced to about 3 cups and flavors are well blended, 20
to 25 minutes.
3. Add 1 cup meat juices (supplement with chicken broth if you have less than 1 cup) and salt to taste.
Serve warm or cool. Makes about 4 cups.
Herb Spice Rub
1/3 cup paprika
2 teaspoons each garlic powder
2 teaspoons onion powder
1½ teaspoons salt
1 teaspoon dry mustard
1 teaspoon ground coriander
1 teaspoon ground or rubbed sage
1 teaspoon dried marjoram
1 teaspoon dried thyme
1 teaspoon pepper
Mix in a bowl. Makes about ½ cup.