Prep 5 mins
Cook 25 mins
Delicious & different! Not your typical barbecue sauce. My grown son loves this and calls me for the recipe constantly- I just send him here now. :) From the Dean and Deluca Cookbook. (Don't let the long list of ingredients scare you- you probably have everything on hand, and the sauce really goes together quite easily.) (Tip: makes a company worthy meal served alongside a pork tenderloin roast, baby potatoes, vegetable of your choice & a fresh rosemary sprig for garnish.) Enjoy!
- 2 teaspoons vegetable oil
- 1⁄4 cup minced onion
- 1⁄4 cup distilled white vinegar, plus
- 2 tablespoons distilled white vinegar
- 1⁄2 cup Worcestershire sauce, plus
- 2 tablespoons Worcestershire sauce
- 2 tablespoons light brown sugar, plus
- 1 teaspoon light brown sugar
- 2 teaspoons lemon juice
- 1⁄4 teaspoon ground black pepper
- 1⁄4 teaspoon Tabasco sauce
- 1⁄4 teaspoon ground nutmeg
- 1⁄2 teaspoon coarse salt
- Heat the vegetable oil over moderate heat.
- Add the onion and cook for 5 minutes, or until the onion is soft and light golden brown.
- Add the remaining ingredients, and simmer, uncovered, for 15 minutes.
- (The sauce will thicken slightly).
- Serve warm.
This is a fantastic BBQ sauce; to me, a nice Carolina-style sauce. I did reduce the vinegar and Worchestershire by 2 Tablespoons, but otherwise followed the recipe as written. Used with some boneless pork country ribs (pre-cooked to reduce the fat) Slathered with sauce, baked the ribs covered @ 300 F. for 30 minutes; uncovered, slathered again and baked for an addition 15 minutes @ 400 F. Thank you Becky for posting this delicious recipe.
I made this and it was kinda salty. I'm not sure about using it as a BBQ sauce. BUT! I used it as a marinade for chicken thighs, WOW! It was really good. I used boneless skinless and grilled them on my George Foreman.