Tuesday, July 14, 2009

BBQ Sauce

I make a big batch of this sauce and freeze it, at the beginning of the summer- usually around the time that baby back ribs go on sale, the weather turns bbq appropriate and the troops start clamouring for ribs and regular grilling. If you are going to make this, I would encourage you to go the big batch route as well. It will be well worth it because, although it is delicous and far superior to whatever you can buy in a bottle, your house will stink, your eyes will water and your sinuses will burn (but, on the upside, also be clear for days!). You really don't want to make this often!

Spicy BBQ Sauce
Makes approximately 2 cups

2 tbsp oil
4 cloves garlic, or more if you like, minced
1 onion, chopped
1 tbsp dry mustard
1 tsp oregano
1 tbsp drained horseradish
1/3 cup red wine vinegar
1/2 tsp salt
1 1/2 cups ketchup
1/3 cup honey
3 tbsp packed brown sugar
2 tbsp worcestshire
1 tsp tabasco sauce
crushed chili pepper (optional)

Finely chop onion and garlic, or use a food processor if you prefer your sauce less chunky (I do!).

Heat oil in pot, on medium-high heat. Saute onion and garlic until they are softened but do not let them brown.

Add mustard and oregano, stir and cook for a few seconds.

Add horseradish and vinegar, stir and cook for a few seconds. Stand back when you do this, or your eyes will tear and your sinuses burn!

Add remain ingredients, adding crushed chilies for heat, to your taste, and stir well. Lower heat and simmer uncovered for approximately 30 minutes. Stir several times to avoid 'crusting' on bottom of pot.

Taste and adjust seasonings.

Use sauce on ribs or chicken. To make falling-off-the-bone ribs or chicken, slather them in sauce and slow cook them in a crock pot (6-8hours on Low) or covered in the oven (approx. 2 hours at 325F), then finish off on the bbq, brushing with more sauce as you grill.


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