Sweet n' Tangy B.B.Q Sauce
I am a "sauce girl"...my husband always says that I need all the "bells and whistles" when it comes to food and he's right...I admit it, I do! I like to eat and will not apologize for my behaviour! Instead, I'm going to share one of my "bells and whistles" recipes with you for "sweet n' tangy" barbeque sauce! Just the right amount of sweet and tang with a slight kick...you might even lick the plate!
This looks like a lot of "stuff" required for this sauce but it really doesn't take as long as you might think...and besides, Rome wasn't built in a day, man! (Not that it takes days to make it...I didn't mean to scare you!)
First, chop a medium sized onion...I used a sweet vidalia but a cooking onion will work as well...you should have about 1 cup...then, mince 2 garlic cloves. You will notice that the onion and garlic are missing from the "list of a million ingredients" photo above...sorry! :)
Saute onion and garlic on medium heat in 1 tbsp. each of butter and olive oil for about 5 minutes or until slightly softened and fragrant...(the olive oil helps to prevent the butter from burning).
Scrape onions and garlic into a blender and add 1 cup of ketchup (you will add 2 more cups later on in the recipe)...puree until fairly smooth.
Pour pureed mixture into a medium saucepan...mixture will be somewhat thick.
...then add in the remaining 2 cups of ketchup,
1 tin of tomato paste,
1 tbsp. of grainy dijon mustard (I use this stuff in everything!)
A 1/2 cup of dark brown sugar (or light brown will work...I was just being difficult),
a 1/4 cup of molasses...
...and just in case the brown sugar and molasses didn't do the trick, add in 1/3 cup of liquid honey!
Next, pour in 1/4 cup of white wine vinegar and 1/4 cup of apple cider vinegar...I know you're thinking that I'm trying to get all "Food Network" on you with two different kinds of vinegar but it does make a difference...it just does!
Now come the spices...1 tbsp. of dry mustard powder, 1 tsp. salt, 3/4 tsp. ground, black pepper. 1/2 tsp. smoked paprika, 1/2 tsp. ancho chili powder ( I get these spices from the Bulk Barn) and 1/2 tsp. of cayenne pepper...toss them all into the saucepan...
...and 1 tsp. of liquid smoke (I found this at the "Independent" grocery store but most chain stores should have it...unless you live in Texas, then you'll likely find it everywhere!)
...and a few shakes of worcestershire sauce for good measure...say that word 5 times fast after you've taken to the drink! Lol!
Whisk it all together and simmer on med/low heat until all of the sugar has dissolved and it begins to bubble. Stir occasionally, making sure that it doesn't splatter...I'm still finding bbq sauce on the wall!
Ladle the sauce into jars and store in the refrigerator or seal in mason jars...makes about three 500ml jars. (Click here for directions on hot water bath canning.)
Slather on steaks, pork chops, chicken and ribs (not all at once...that's a lot of meat!)...or add into your ground beef mixture for scrumptious barbequed hamburgers...Happy grilling!
Sweet n' Tangy BBQ Sauce
1 cup, chopped onion
2 garlic cloves, minced
1 tbsp. olive oil
1 tbsp. butter
3 cups, ketchup (divided)
1 tin tomato paste (156ml or 5.5oz)
1/2 cup, dark brown sugar
1/4 cup , molasses
1/3 cup, liquid honey
1/4 cup, white wine vinegar
1/4 cup, apple cider vinegar
1 tbsp. grainy dijon mustard
1 tbsp. dry mustard
1 tsp. salt
3/4 tsp. ground pepper
1/2 tsp. smoked paprika
1/2 tsp. ancho chili powder
1/2 tsp. cayenne pepper
1 tsp. liquid smoke
a few shakes of worcestershire sauce
1. Saute onions and garlic in olive oil and butter on medium heat for about 5 minutes or until tender.
2. In a blender, puree onions and garlic with 1 cup of ketchup, until smooth.
3. Pour mixture into a medium saucepan and add the rest of the ingredients.
4. Whisk until all ingredients are incorporated and simmer on med/low heat until the sugar has dissolved and sauce begins to bubble.
5 Ladle into jars and store in the fridge or seal in mason jars.
* Makes about three, 500ml. jars