BBQ Sauce

Fact: This jar once contained molasses.
What to eat? What to eat? While yesterday I wasn’t quite in the mood for ribs again, I did want some barbecue sauce, and since we didn’t have any lying around, I decided it was high time to make it myself! It’s straightforward, you can make it as hot as you like, and it’s one of those things you can let go on the stove for a few hours while you park yourself in front of the TV to watch “Law and Order” for the fourth day in a row and still feel productive. 
Hey, it’s been a long semester! Don’t hate 😉
BBQ Sauce
Adapted from Annie’s Eats
1-2 Tablespoons canola oil
1 onion, chopped
3 cloves of garlic, minced
1 teaspoon salt
1 teaspoon chili powder  (though I def added more)
1/4 teaspoon ground cumin
1 Tablespoon honey
3 Tablespoons unsulfured molasses
3 Tablespoons dark brown sugar
28 0z can of whole peeled tomatoes
1/4 cup cider or sherry vinegar (because I only had sherry!)
2 Tablespoons white vinegar
1 Tablespoon Worcestershire sauce
2 teaspoons black pepper
1/2 cup water 
1 . In a large, heavy-bottom pot, heat oil using medium heat. Add onions and saute for a few minutes, then add garlic and cook for an additional minute (you wanna be careful with garlic — overcook it and it gets bitter).
2. Add salt, chili powder, and cumin (and a little water if you sense it’s going to set off that smoke alarm that’s too close to the kitchen. Oh? That isn’t normal? Ok. Though so.) 
3. Add honey, molasses and brown sugar. Mix everything well and bring to a boil. Let it keep going for about 3 minutes.
4. Add tomatoes, and cider (or sherry!) vinegar, bring to a boil, then lower it to a simmer on medium-low heat for 1.5-2 hours. It’ll darken and thicken to something more recognizably BBQ-like. 
5. Once thickened, add white vinegar and Worcestershire sauce. Season with salt and pepper to taste (I also added paprika and cayenne to turn up the heat). 
6. Add the mix to a blender with 1/2 cup water. Blend and add water if you want to change the consistency.
7. Slather it all over some chicken and broil-n-bake it for some indoor BBQ. Save the rest in airtight containers, in the fridge for 2 weeks, in the freezer for longer.
Last night’s dinner
This entry was published on May 27, 2010 at 4:09 pm. It’s filed under dinner and tagged . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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