Hibiscus BBQ Sauce (NYTimes) by Barbara

A vinegar-style spicy and sweet BBQ sauce

I had some hibiscus flowers so when NYTimes Cooking posted this recipe, I said "I am going to try that!"  Hibiscus flowers are edible and often used in tea and Mexican and Indian cooking. 

 

I paid $1.27 for .4 ounces in the bulk tea section at Wegman's 

Purchased back in 2019, I didn't really like them as an herbal tea, so they've been in the pantry ever since.  

I wasn't afraid to try them in BBQ sauce because I had once made an interesting BBQ sauce using rhubarb with great results, too.  See Oven-Roasted Rhubarb BBQ Chicken .

It's a pretty BBQ sauce, too.  

What's nice about the hisbiscus flowers is the ruby red color they produce when hydrated.  

---Barbara

Hibiscus BBQ Sauce

(adapted from NYTimes recipe by Millie Peartree for Baked Chicken with Hibiscus BBQ Sauce)

Makes about 2 cups

¼ cup apple cider vinegar
¼ cup dried hibiscus flowers 

¾ cup water
½ small onion, minced
¼ yellow mustard (French's)
1 T. Worcestershire sauce
1½ t. red pepper flakes
1½ t. ground cayenne
1 t. smoked paprika
½ t. salt 
ground pepper
¾ cup dark brown sugar

1-2 lbs. chicken, bone-in, with excess skin removed, patted dry

salt and pepper

garlic powder
onion powder
smoked paprika
½ teaspoon dried thyme leaves
Olive oil 

To make the sauce:

In a large heavy saucepan, add the apple cider vinegar, dried hisbicus flowers and water, to start to hydrate the dried flowers.  

Chop the onion very fine. Or grate it if you want a very smooth BBQ sauce.  Add to the pot.

Measure out all of the other ingredients and add to the pot, except the chicken, of course.  

Stir it together, then bring it to a low boil and cook for 20-25 minutes or until the sauce thickens enough to coat the back of spoon. 

Set aside.  

To bake the chicken:

Preheat the oven to 400 degrees.

Prep the chicken and be sure to pat it dry and season both sides with salt and pepper.  

Sprinkle both side with the remaining herbs and spices:  garlic powder, onion powder, smoked paprika, and a generous amount of thyme leaves.

On a rimmed baking sheet, place the chicken in one layer, without touching each other, skin side up.  Drizzle with olive oil.  

Bake for 20 minutes.

Then remove and baste with the BBQ sauce.  

Return to the oven and continue baking until internal temperature is 165 degrees.  

The time will vary based on the chicken parts you choose and how big they are.  

We used chicken thighs and legs and they took 30 minutes.  

Remove from the oven, and serve with extra sauce if desired.

Note:  if you want a completely smooth sauce, you can press it through a strainer.  

Pour any extra sauce into a glass container with a tight fitting lid and refrigerate.

B