Prep 5 mins
Cook 10 mins
This is one of the best barbecue sauces I have tasted in a long time. It can be used as a marinade, a basting sauce and a dipping sauce. I used it for pork ribs but it would be good with chicken, too.
- 2 teaspoons vegetable oil
- 2 garlic cloves, minced
- 1⁄3 cup onion, minced
- 3⁄4 cup ketchup
- 1⁄3 cup water
- 2 tablespoons cider vinegar
- 4 teaspoons brown sugar, packed
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon Worcestershire sauce
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon dry mustard
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon liquid smoke
- In a saucepan, heat the oil over medium heat; fry the garlic and onion, stirring occasionally, until softened, about 3 minutes.
- Add the ketchup, water, vinegar, sugar, chili powder, oregano, Worcestershire sauce, cumin, mustard, salt and liquid smoke; bring to a boil.
- Reduce the heat and simmer until slightly thickened, about 3 minutes.
- Let cool before using for marinating or basting. If using as a dipping sauce, measure off the required amount, reheat and thin with a little water.
I was getting all the stuff out for Hey Jude's sloppy joes, and realized I was out of barbecue sauce... I had all the ingredients for this one, except had to sub dried onion for fresh. This was a touch too tangy for me, but that's probably because I got the baby super-slam in the back of the knees while I was pouring the vinegar into the saucepan! I compensated with a generous pinch more of brown sugar and it's really good. Chilling and thickening now on the counter for my recipe. Thanks for saving dinner!
I needed a good sauce in a hurry, and this one filled the bill nicely. I'm not a big fan of ketchup because of the corn syrup, so I substituted chopped tomatoes in puree, but that only freshened the tomato flavor a bit, making the sauce quite piquant. This sauce tastes like it was simmered for hours (probably because of the liquid smoke) and was excellent on our beef and turkey burgers, vegetable shish kebabs, and even the shrimp! I quadrupled the recipe because of the size of my event, but it's nice to have the option of making the small quantity also. I will be making this one again.