Total Time
8hrs 30mins
Prep 30 mins
Cook 8 hrs

A unique recipe for a tomato-less barbecue sauce.

Ingredients Nutrition


  1. In a small skillet over medium heat, warm the oil; stir/sauté the onion and garlic for 5 minutes or until softened.
  2. Add in the wine and vinegar; bring to a boil, scraping up the browned bits sticking to the pan.
  3. Transfer mixture to a slow cooker and add in the remaining ingredients.
  4. Cover and cook on LOW for 6-8 hours or until thick.
  5. If the sauce is not thick enough for you, remove the lid, turn the cooker to HIGH, and cook up to 30 minutes until it reaches the desired consistency.
  6. Puree with a hand held immersion blender (or transfer to a food processor and process until smooth).
  7. Season with salt and pepper to taste.
  8. Let cool, then transfer to a jar and store, tightly covered, in the refrigerator up to 2 months.
Most Helpful

This is pretty easy to put together. Came out a bit spicier than I'd anticipated. When they specify a small onion...definitely find a small one...I think I have too much onion in it...I also used a Cab Franc instead of Zin...both are smooth reds...but I'm now interested in what the Zin version would taste like. Can't wait to try this on a good cut of pork!

cheshyrekatt July 30, 2009