Simple BBQ Sauce (ATK)
MAKES ABOUT 1-1/2 CUPS
Classic barbecue sauce must simmer for a long time for the whole tomatoes in it to break down. However, we found that starting with ketchup can shorten the process. Use this sauce as you would any other barbecue sauce—either brushed on foods during the last minutes of grilling or served at the table as a dipping sauce with ribs or brisket.
NOTES:
We think it was the molasses that added a bitter aftertaste when Jeanne made this in 2011. One friend suggested substituting brown sugar for the molasses.
INGREDIENTS
1 medium onion, peeled and quartered
1/4 cup water
1 cup ketchup
5 tablespoons molasses
2 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
1-1/2teaspoons liquid smoke (optional)
1 teaspoon hot pepper sauce
1/4 teaspoon ground black pepper
2 tablespoons vegetable oil
1 medium clove garlic , minced or pressed through a garlic press (about 1 teaspoon)
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
INSTRUCTIONS
1. Process the onion with the water in a food processor until pureed and the mixture resembles slush, about 30 seconds. Strain the mixture through a fine-mesh strainer into a liquid measuring cup, pressing on the solids with a rubber spatula to obtain 1/2 cup juice. Discard the solids.
2. In a medium bowl, whisk together the onion juice, ketchup, brown sugar or molasses, vinegar, Worcestershire, mustard, liquid smoke (if using), hot pepper sauce, and black pepper.
3. Heat the oil in a large nonreactive saucepan over medium heat until shimmering but not smoking.
4. Add the garlic, chili powder, and cayenne and cook until fragrant, about 30 seconds.
5. Whisk in the ketchup mixture and bring to a boil; reduce the heat to medium-low and simmer gently, uncovered, until the flavors meld and the sauce is thickened, about 25 minutes.
6. Cool the sauce to room temperature before using. (The sauce can be refrigerated in an airtight container for up to 1 week.)
Classic barbecue sauce must simmer for a long time for the whole tomatoes in it to break down. However, we found that starting with ketchup can shorten the process. Use this sauce as you would any other barbecue sauce—either brushed on foods during the last minutes of grilling or served at the table as a dipping sauce with ribs or brisket.
NOTES:
We think it was the molasses that added a bitter aftertaste when Jeanne made this in 2011. One friend suggested substituting brown sugar for the molasses.
INGREDIENTS
1 medium onion, peeled and quartered
1/4 cup water
1 cup ketchup
5 tablespoons molasses
2 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
1-1/2teaspoons liquid smoke (optional)
1 teaspoon hot pepper sauce
1/4 teaspoon ground black pepper
2 tablespoons vegetable oil
1 medium clove garlic , minced or pressed through a garlic press (about 1 teaspoon)
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
INSTRUCTIONS
1. Process the onion with the water in a food processor until pureed and the mixture resembles slush, about 30 seconds. Strain the mixture through a fine-mesh strainer into a liquid measuring cup, pressing on the solids with a rubber spatula to obtain 1/2 cup juice. Discard the solids.
2. In a medium bowl, whisk together the onion juice, ketchup, brown sugar or molasses, vinegar, Worcestershire, mustard, liquid smoke (if using), hot pepper sauce, and black pepper.
3. Heat the oil in a large nonreactive saucepan over medium heat until shimmering but not smoking.
4. Add the garlic, chili powder, and cayenne and cook until fragrant, about 30 seconds.
5. Whisk in the ketchup mixture and bring to a boil; reduce the heat to medium-low and simmer gently, uncovered, until the flavors meld and the sauce is thickened, about 25 minutes.
6. Cool the sauce to room temperature before using. (The sauce can be refrigerated in an airtight container for up to 1 week.)
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