Ancho Chile & Hibiscus BBQ Brisket

A smoky ancho chile rub for slow cooked brisket is complemented by a sweet and tangy BBQ sauce featuring ground dried hibiscus flowers. Photo credit: Ali Ebright from Gimme Some Oven.

Serves: 12
15 mins Prep time 4 hrs Cook time
15 mins Prep time
4 hrs Cook time
  • Preheat oven to 325°F. Place brisket, fat side up, in foil-lined 13x9-inch baking pan. Mix hibiscus flowers and spices in small bowl. Reserve 2 tablespoons for the BBQ Sauce. Rub remaining spice mixture all over brisket. Add water to pan; cover tightly with foil

  • Braise in oven 3 hours. Meanwhile, for the BBQ Sauce, heat oil in medium saucepan on medium heat. Add onion; cook and stir 4 minutes or until softened. Add sugar, tomato paste, water, vinegar and reserved spice mixture; mix well. Bring to boil. Reduce heat to medium-low; simmer 20 minutes or until thickened, stirring occasionally. Remove brisket from oven. Spoon 1 cup of the BBQ Sauce over brisket. Cover

  • Braise in oven 1 hour longer or until brisket is tender. Transfer brisket to cutting board. Slice across the grain into 1/4-inch thick slices. Return brisket to pan. Spoon pan juices over brisket. Serve with remaining BBQ Sauce

Cooking tip

Test Kitchen Tip: Dried hibiscus flowers, also known as sorrel or Jamaica, are the edible flowers of the Hibiscus sabdariffa. They are popular in beverages and desserts in the Caribbean, Mexico, Africa and Asia. The dried flowers can be purchased whole, ground or in syrup in ethnic markets or online specialty stores.

Nutrition information

(Amount per serving)

  • 333Calories: 333Cholesterol: 81mg
  • Sodium: 583mgProtein: 27g
  • Total Fat: 13gFiber: 2g
  • Carbohydrate: 27g