Page 239 - Harrington Family Recipes

Best Barbeque Sauce

Serving Size : 8 Preparation Time :0:00
Categories : Sauces and Condiments

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 med onion -- peeled and quartered
1 c ketchup
2 tbsp vinegar
2 tbsp Worcestershire sauce
2 tbsp Dijon mustard
5 tbsp molasses
1 tsp Tabasco sauce
1/4 tsp ground black pepper
2 tbsp vegetable oil
1/4 tsp garlic salt
1 tsp chili pepper
1/4 tsp cayenne pepper

Process onion and 1/4 cup of water in food processor fitted with steel
blade until pureed and mixture resembles slush, about 30 seconds. Strain
mixture through fine-mesh strainer into liquid measuring cup, pressing on
solids with rubber spatula to obtain 1/2 cup juice. Discard solids in
strainer.

Whisk onion juice, ketchup, vinegar, Worcestershire, mustard, molasses,
Tabasco, and black pepper in medium bowl.

Heat oil in large nonreactive saucepan over medium heat until shimmering
but not smoking. Add garlic, chili powder, and cayenne pepper; cook until
fragrant, about 30 seconds. Whisk in ketchup mixture and bring to boil;
reduce heat to medium-low and simmer gently, uncovered, until flavors meld
and sauce is thickened, about 25 minutes. Cool sauce to room temperature
before using. (Can be covered and refrigerated for up to 7 days.)

Use with Best Ribs or Best Beef Brisket.
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Per Serving (excluding unknown items): 108 Calories; 4g Fat (29.1%
calories from fat); 1g Protein; 19g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 512mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0
Vegetable; 1/2 Fat; 1 Other Carbohydrates.

NOTES : Made this on July 4, 2000. It was really good. This is a
combination of recipes, so I claim it as my own.
Have used it with ribs several time. On 1/11/02 I made a
beef brisket, that was wonderful!!

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