Sheila's backyard barbecue sauce

5 Servings

Ingredients

Quantity Ingredient
2 tablespoons Vegetable oil
1 medium Onion; peeled and slivered
4 Whole cloves garlic; peeled and halved
1 can Peeled plum tomatoes; crushd w/ juice (28 oz.)
1½ cup Ketchup
1 cup Fresh orange juice
6 tablespoons Fresh lemon juice
6 tablespoons Red-wine vinegar
½ cup Water
¼ cup Honey
¼ cup (packed)dark-brown sugar
3 tablespoons Crystalized ginger; finely chopped
2 tablespoons Dark molasses
1 tablespoon Worcestershire sauce
¼ teaspoon Tabasco; or more to taste
2 tablespoons Chili powder
1 tablespoon Ground coriander
1 tablespoon Dry mustard
1 teaspoon Salt; or more to taste

Directions

NOTE: Inspired by sauce at Sonny Bryan's BARBECUE, as mixed by Charlie Riddle.

1. Place the oil in a medium-sized heavy pot. Add the onion and cook for 5 to 7 minutes over medium heat until goldern brown. Stir in the garlic during the last minute. 2. Add all of the remaining ingredients to the pot and combine well. 3. Bring to a boil, reduce heat to very low and cook, stirring often, for 45 minutes to an hour, or until the sauce thickens and has a smooth texture. 4. Remove the onion and garlic with a slotted spoon; discard. Adjust seasonings to taste. If the sauce is too thick, add a small amount of water. Cool to room temperature and refrigerate in covered containers for up to two weeks. Posted to bbq-digest V5 #745 by wight@... on Dec 6, 1997

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