Recipe by Irmgard
This delicious basting sauce from Food and Drink magazine is also good as a dipping sauce. It is perfect for barbecued ribs but I am sure it would complement any other barbecued meat. It is sweet with a subtle kick to it.
- 1 tablespoon vegetable oil
- 1 onion, finely chopped
- 1 tablespoon garlic, finely chopped
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 cups tomato puree (Use a good brand of Italian tomato passata if you can get it)
- 1⁄4 cup cider vinegar
- 1⁄4 cup red wine
- 1⁄4 cup brown sugar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons molasses
- 1 tablespoon Dijon mustard
- 2 teaspoons dry mustard
- 2 teaspoons lemon zest, grated
- 1⁄2 teaspoon dried red pepper flakes (or to taste)
Directions See How It's Made
- Heat the oil in a pot over medium heat.
- Add the onion and saute for 3 minutes or until softened.
- Add the garlic, chili powder, cumin and coriander and saute for 1 minute longer.
- Add the remaining ingredients and bring to a boil.
- Turn the heat to low and simmer for 20 to 25 minutes or until thickened.
- Season with salt to taste.
- Keeps for 1 month, refrigerated.