Prep 15 mins
Cook 15 mins
i found this in an old book of clippings that i kept from the early 80s. it was good, if memory serves me well
- 1 large onion, chopped
- 2 cloves garlic, chopped
- 2 tablespoons butter or 2 tablespoons margarine
- 1⁄2 cup orange juice
- 2 tablespoons cider vinegar
- 2 tablespoons oil
- 1 tablespoon raisins
- 1 cup light molasses
- 1 cup ketchup
- 1 tablespoon grated orange rind
- 2 teaspoons chili powder
- 2 teaspoons red pepper flakes
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- salt and pepper
- 1 dash ground cloves
- in oil saute onion and garlic until soft.
- combine remaining ingreds in a blender, until smooth.
- add to onion garlic mixture, bring to boil, cover, lower heat and simmer for 15 minutes.
- may be used on parboiled ribs, pork or beef.
I used this sauce with some country ribs, and I agree, it was very rich and thick, smelled wonderful while baking, not as overly sweet as some sauces I have tried, and a bit different than some of the traditional barbeque sauces. I will say that I discovered I'm not that overly fond of the combination of orange and molasses flavors, but that is a personal taste, and I feel this sauce is definitely worth a try.
Oh Chia, this sauce came out so rich and thick! The taste is very good. I used dark molasses so the sauce might be darker but still delicious! Thanks!