Sheila's Backyard Barbecue Sauce

Recipe Ingredients

2 tablespoons	30ml	Vegetable oil
1 tablespoon	15ml	Onion - peeled and slivered (medium)
4		Whole cloves of garlic - peeled and halved
1		Peeled plum tomatoes crushed - with juices
1 1/2 cups	355ml	Ketchup
1 cup	237ml	Fresh orange juice
6 tablespoons	90ml	Fresh lemon juice
6 tablespoons	90ml	Red wine vinegar
1/2 cup	118ml	Water
2 tablespoons	30ml	All natural liquid smoke
1/4 cup	40g / 1.4oz	Dark brown sugar - (packed)
3 tablespoons	45ml	Finely chopped crystallized ginger
2 tablespoons	30ml	Dark molasses
1 tablespoon	15ml	Worcestershire sauce
1/4 teaspoon	1.3ml	Tabasco sauce - or more to taste
2 tablespoons	30ml	Chili powder
1 tablespoon	15ml	Ground coriander
1 tablespoon	15ml	Dry mustard
1 teaspoon	5ml	Salt - or more to taste

Recipe Instructions

1. Place the oil in a medium-size heavy pot. Add the onion and cook 5 to 7 minutes over medium heat until golden brown. Stir in the garlic during the last minute.

2. Add all of the remaining ingredients to the pot and combine well.

3. Bring to a boil, reduce heat to very low and cook, stirring often for 45 minutes to an hour or until the sauce thickens and has a smooth texture.

4. Remove the onion and garlic with a slotted spoon, discard. Adjust seasonings to taste. If the sauce is too thick, add a small amount of water. Cool to room temperature and refrigerate in covered containers for up to two weeks.

Yield 5 cups.

Posted to the BBQ List by Jeff Lipsitt on Aug 30, 1998.

Source:
Richard W. Langer

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