Barbecue sauce recipes seem to be a pretty hot search engine topic right now, so I thought I'd share one of my favorites. Obviously there are millions of ways to make a good sauce. And there tend to be regional preferences. Depending on what part of the country you live in, your sauce preference may be vinegar based, mustard based, tomato based, sweet, savory, thick, runny and on and on. Being from the midwest, I grew up eating the Kansas City style sauces, which are tomato based and tend to be sweet, smoky and thick.Remember when you are smoking or grilling with sugar and tomato based sauces such as this one, you will burn the sauce unless you apply it near the very end of the cook. Burnt sauce isn't very tasty and I don't want you telling me my sauce sucked because you burnt it!
1 onion, finely chopped
4 cloves garlic, finely minced
2 C ketchup
1 C water
1/2 C cider vinegar
1/4 C canola oil
1/4 C worcestershire sauce
1/4 C apple juice
1/3 C dark brown sugar
1 TBSP honey
1 TBSP chili powder
1 TBSP ground cumin
1 TSP ground cinnamon
2 dashes tobasco sauce
Combine all the ingredients in a pot and bring to a boil. Reduce heat and simmer until slightly thickened, about 10 to 15 minutes. Pour sauce through a strainer to remove the onion and garlic. Adjust seasonings to taste. Let cool to room temperature. If not using immediately, place in a container and refrigerate for up to a week.
