Recipe by Irmgard
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.
Top Review by Queen Roachie
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!
- 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
Directions See How It's Made
- 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.