Prep 15 mins
Cook 30 mins
I have made this for years, with a little tweak here and there and finally think I have it perfected. It has just enough bite from the vinegar, but a subtle sweetness too. I make quadruple batches and store it in old mayo jars in my garage fridge for quick meals. The longer you simmer it, the better it gets!
- 29.58 ml butter
- 236.59 ml onion, chopped
- 12.32 ml salt
- 6 garlic cloves, minced
- 118.29 ml maple syrup
- 59.14 ml molasses
- 236.59 ml vinegar
- 354.88 ml catsup
- 591.47 ml chicken stock
- 3 beef bouillon cubes
- 22.18 ml Worcestershire sauce
- 4.92 ml liquid smoke
- 1.23 ml black pepper
- Tabasco sauce
- Melt butter in a large stewpot over med-high heat.
- When the bubbling subsides add the onions all at once.
- Sprinkle with the salt and cook for 5-8 minutes, stirring often, until golden.
- Add the garlic and cook for another minute until fragrant.
- Add the syrup, molasses, vinegar and catsup. (At this point I use a hand blender to puree the onions, but this is optional).
- Bring to a boil, then reduce the heat to med-low.
- Add the remaining ingredients and continue to simmer until thick and bubbly, at least 30 minutes. The longer you simmer it, the better it will be.
Awesome BBQ sauce! I totally trusted you as I prepared all of the ingredients for this recipe...many I'd never used in a barbeque sauce before. It all came together to produce a wonderful, aromatic, thick sauce that I brushed over a rack of ribs on the grill. I've used some of the leftover sauce on chicken and it's just as good! We will enjoy this again! MERP'd for Fall PAC '12.