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Sheila's Backyard Barbecue Sauce

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 2 tablespoons 30ml Vegetable oil

    2. 1 tablespoon 15ml Onion - peeled and slivered (medium)

    3. 4 Whole cloves garlic - peeled And halved

    4. 1 Peeled plum tomatoes - crushed W/ juice - (28 oz.)

    5. 1 1/2 cups 355ml Ketchup

    6. 1 cup 237ml Fresh orange juice

    7. 6 tablespoons 90ml Fresh lemon juice

    8. 6 tablespoons 90ml Red-wine vinegar

    9. 1/2 cup 118ml Water

    10. 1/4 cup 59ml Honey

    11. 1/4 cup 40g / 1.4oz Dark-brown sugar - (packed)

    12. 3 tablespoons 45ml Crystallized ginger - finely Chopped

    13. 2 tablespoons 30ml Dark molasses

    14. 1 tablespoon 15ml Worcestershire sauce

    15. 1/4 teaspoon 1 1/3ml Tabasco - or more to taste

    16. 2 tablespoons 30ml Chili powder

    17. 1 tablespoon 15ml Ground coriander

    18. 1 tablespoon 15ml Dry mustard

    19. 1 teaspoon 5ml Salt - or more to taste See Note

    Instructions Jump to Ingredients ↑

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

    2. Place the oil in a medium-sized heavy pot. Add the onion and cook for 5 to 7 minutes over medium heat until golden brown. Stir in the garlic during the last minute.

    3. Add all of the remaining ingredients to the pot and combine well.

    4. 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.

    5. 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.

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