Master Recipe
Basic Barbecue Sauce (Master Recipe)
NOTE: Because barbecue sauce contains so many ingredients that
can cause flare-ups on the grill (oil, tomatoes, liquid
sweeteners), it should be brushed on foods at the very end of the
grilling time or used as dipping sauce at the table. Makes about 3
cups.
2 tablespoons vegetable oil
1 medium onion, minced
1 cup tomato sauce
1 28-ounce can whole tomatoes with their juice
3/4 cup distilled white vinegar
1/4 cup packed dark brown sugar
2 tablespoons molasses
1 tablespoon sweet paprika
1 tablespoon chili powder
2 teaspoons liquid smoke (optional)
1 teaspoon salt
2 teaspoons ground black pepper
1/4 cup orange juice
INSTRUCTIONS:
1. Heat oil in large, heavy-bottomed saucepan over medium heat. Add onion and sauté until golden brown, 7 to 10 minutes. Add remaining ingredients. Bring to boil, reduce heat to lowest possible setting, and simmer, uncovered, until thickened, 2 to 21/2 hours. Cool slightly.
2. Purée sauce, in batches if necessary, in blender or work-bowl of food processor. (Sauce can be refrigerated in airtight container for up to 2 weeks.)
VARIATIONS:
Barbecue Sauce with Mexican Flavors
This sauce is good with beef or chicken.
To completed and cooled sauce, add 11/2 teaspoons ground cumin, 11/2 teaspoons chili powder, 6 tablespoons lime juice, and 3 tablespoons chopped fresh cilantro leaves.
Barbecue Sauce with Asian Flavors
This variation is especially good with chicken or pork.
To completed and cooled sauce, add 1 tablespoon minced fresh gingerroot, 6 tablespoons soy sauce, 6 tablespoons rice wine vinegar, 3 tablespoons sugar, and 11/2 tablespoons Asian sesame oil.