West Coast Bbq Sauce

Recipe Ingredients

1		Sweet vidalia or maui onion - minced
4		Garlic - minced
1 tablespoon	15ml	Minced ginger
3 tablespoons	45ml	Olive oil
3 tablespoons	45ml	Butter
1/2 cup	118ml	Red wine
1 cup	237ml	Pineapple juice - reduced to 1/4 cup
2 cups	474ml	Chicken stock*
1 cup	237ml	Ketchup
1		Tomato sauce
2 tablespoons	30ml	Tomato paste
3 tablespoons	45ml	Soy sauce
1/4 cup	59ml	Worcestershire sauce
3/4 cup	120g / 4.2oz	Brown sugar
1/2 cup	118ml	Dark molasses
2 tablespoons	30ml	Black pepper
2 tablespoons	30ml	Chili powder**
2 teaspoons	10ml	Salt
1 teaspoon	5ml	Cayenne pepper
1 teaspoon	5ml	Ground thyme
1 teaspoon	5ml	Ground dry mustard - (Coleman's preferably)
		One lime - juice of

Recipe Instructions

* not canned - too salty

** Pendery's Terlingua Won is a good choice

Gently saute onion, garlic, and ginger in olive oil and butter until the onion is translucent, but not brown.

Add red wine and cook off alcohol. Add remaining ingredients, except lime juice, and bring to a boil, then reduce heat and simmer for at least one hour.

If you want a completely smooth sauce, strain after cooking. Brighten with lime juice after cooking.

The recipes for this contest, which were provided by contributors who may not be professional chefs, have not been tested in Food Network's kitchens. Therefore, Food Network cannot attest to the accuracy of any of the recipes.

Recipe courtesy Tom Chilton for FoodTV.com's BBQ Sauce Championship Cook-Off Competition

A melting pot of cultural influences, this sauce will jazz up anything you use it on.

Source:
Tom Chilton

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