Info
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 6 Times
Can be made ahead of time.
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Sheila’s Raucous BBQ Sauce
I find barbecue sauces irresistible and I have a fondness for that sweet Texas tang, so I’ve cooked up a batch here that should blow away some baby, back ribs. It has a similar effect on barbecued chicken. This recipe is easily doubled, but I prefer to make two separate batches for better control.
Yield : Makes 3 cups
Ingredients
- 1 onion, finely chopped
- 4 cloves garlic, finely minced
- 2 cups ketchup
- ½ cup cider vinegar
- ¼ cup canola oil
- ¼ cup Worcestershire sauce
- ¼ cup fresh lemon Juice
- 1/3 cup (packed) dark brown sugar
- 1 tablespoon honey
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 2 dashes Tabasco sauce
Directions
1. Combine all the ingredients in a heavy saucepan. Add 1 cup water, stir well, and bring to a boil. Reduce the heat to medium-low and simmer until the sauce has thickened slightly and the flavors have blended, 10 to 15 minutes.
2. Pour the sauce through a fine-mesh strainer into a bowl, discarding the onion and garlic. Taste, and adjust the seasonings as needed. Use immediately, or let the sauce cool to room temperature, transfer it to a covered container, and refrigerate it for up to 1 week.
© 2008 Sheila Lukins
Nutritional Information
Nutrients per serving
Nutritional information is based on 48 servings.
31 kcal
1 % daily value
4 % daily value
0 % daily value
65 mg
3 mg
0 g
4 g
0 g
5 g
0 mg
128 mg
0 g
1 g
1 % daily value
