Makes about 2 cups of thick sauce
I love this sort of tangy, sort of sweet, basic tomato-based barbecue sauce slathered on grilled pork ribs (with extra sauce on the side for dipping), but you can put it on pretty much anything: chicken, burgers, pulled pork sandwiches, brisket, sausage links, even fries.
The chopped onion makes the sauce thick and chunky, but if you prefer yours smoother you can purée it with an immersion or counter top blender.
It tastes even better the second day, and will keep for at least a couple of weeks in the refrigerator. To make a bigger batch, double the recipe and increase the cooking time as needed.
2 Tablespoons extra-virgin olive oil
2½ cups finely chopped onion (about 14 ounces/1 large onion)
2 to 4 cloves garlic, minced
3 Tablespoons brown sugar (granulated will work, too)
4 Tablespoons sweet molasses (not blackstrap)
1/3 cup raw organic apple cider vinegar
1 6-ounce can organic tomato paste
1 teaspoon ground cumin
1 teaspoon chili powder (optional)
1/2 teaspoon ground cayenne pepper (optional)
1 teaspoon salt
Several grinds fresh black pepper
1½ cups water
Heat the olive oil in a 4-quart pot. Add the onions and cook over medium heat, stirring frequently (I use a wooden spoon), until they start to soften, then reduce the heat and cook until caramelized, about 20 to 30 minutes.
Increase the heat back up to medium, make a space in the center of the pot, add the garlic, and cook, stirring, for 1 minute. Stir in the brown sugar and cook, stirring frequently, for about 2 minutes.
Add the molasses, apple cider vinegar, tomato paste, cumin, chili powder and cayenne (if using), salt, and pepper, and stir to combine. Add the water. (If you're going to purée your sauce, you might want to do it now.)
Bring the sauce to a gentle boil, reduce the heat to low, and simmer, stirring occasionally, until thick, about 30 minutes.
Serve the sauce hot with whatever you like, or store in a covered container in the refrigerator.
If you plan to baste raw or partially cooked meat with your barbecue sauce, be sure to save some in a separate container to have at the table for dipping.
Recipe source: FarmgirlFare.com
Recipe © FarmgirlFare.com
