Ginger Snap BBQ Sauce from Chef Matthew Byrne
Kitchen restaurant in West Palm Beach
3 cups Snap Liquor
4 cups Ketchup
2 cups Dijon Mustard
1 cup Maple Syrup
1 cup Apple Cider Vinegar
1/2 cup Worcestershire Sauce
1/2 cup Minced fresh Garlic
2 cups Ginger Snap Cookies (ground)
4 Tbsp Kosher Salt
4 Tbsp Paprika
4 Tbsp Cumin
2 Tbsp Cinnamon
2 tbsp Cayenne Pepper
2 cups Water
Combine all ingredients in a large saucepan. Bring to a boil then turn to a simmer and
cook for 1 hour. (If gets too thick add an additional cup of water and adjust seasonings).