This is an all-purpose barbecue sauce, with a distinct garlic and tomato flavor. We have used this recipe to rave reviews at the James Beard Foundation and the American Institute of Wine and Food’s “Best Ribs in America” competition. Use it as a finishing glaze or serve it on the side as a dip for any type of barbecue.
Recipe information
Yield
Makes 2 quarts
Ingredients
2 tablespoons olive oil
1/4 cup chopped onion
1 teaspoon fresh minced garlic
4 cups ketchup
1 1/3 cups dark brown sugar
1 cup vinegar
1 cup apple juice
1/4 cup honey
1 1/2 tablespoons Worcestershire sauce
1 1/2 tablespoon liquid smoke
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cayenne pepper
1 teaspoon celery seed
Preparation
Step 1
Heat the olive oil in a large nonreactive saucepan over medium heat. Add the onion and garlic and lightly sauté. Stir in the remaining ingredients and heat until the sauce bubbles and starts to steam. Remove from the heat and cool to room temperature. Transfer to a tightly covered jar or plastic container and store refrigerated for up to 2 weeks.
Cooking Method
Step 2
Stove
Big Bob Gibson's BBQ Book by Chris Lilly. Copyright © 2009 by Chris Lilly. Published by Crown Publishing Group. All Rights Reserved.
