Smoky Tex-Mex Barbecue Sauce

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.

• Ready In: 15 mins
• Yields: 1 cup

Ingredients

• 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

1. In a saucepan, heat the oil over medium heat; fry the garlic and onion, stirring occasionally, until softened, about 3 minutes.
2. Add the ketchup, water, vinegar, sugar, chili powder, oregano, Worcestershire sauce, cumin, mustard, salt and liquid smoke; bring to a boil.
3. Reduce the heat and simmer until slightly thickened, about 3 minutes.
4. 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.