<< Previous Recipe (Shaved Zucchini Salad with Parmesan and Pine Nuts) | Next Recipe (Fresh Tomato, Beef, and Bow Tie Pasta) >>

Erin's Barbecue Sauce

Erin

This recipe has not yet been rated. Be the first.

For the Grill, Vegetarian


A good basic barbecue sauce that is wonderful on grilled chicken or whole pork tenderloin

Active Time: 20 minutes
Start to Finish: 30 minutes

ingredients

  • 4 Tbs. olive oil
  • ½ cup diced onion
  • 5 cloves garlic, minced
  • ¾ cup ketchup
  • cup honey
  • cup brown sugar
  • ¼ cup apple cider vinegar
  • 3 Tbs. Worcestershire sauce
  • ¼ tsp. chili powder
  • ¼ tsp. white pepper
  • 1 tsp. tabasco sauce
  • salt, to taste
  • freshly ground black pepper, to taste

directions

Heat the oil and sauté the onion in a skillet until tender. Add the garlic and cook until just fragrant, then stir in all the other ingredients and cook for about 10 minutes to thicken. Remove from the heat, and allow to cool.

Notes

This is a very mild barbecue sauce-- if you want to increase the heat, add more chili powder, white pepper, and tabasco sauce, to taste.

Can be made ahead. Refrigerate cooled barbecue sauce for up to four days.

Comments/Questions?
You must be signed in to leave a comment or rate a recipe. Please register or sign in here.
sign in to save to favorites


  

recipe type

Marinades, Sauces, Dressings

source

Erin Canavan

yield

About 2 cups

difficulty

1111

tips

Kosher v. table salt
We always use kosher salt in our cooking because its crystals dissolve better in water than ordinary table salt. However, kosher and table salt are not equivalent when you are measuring amounts for a recipe. To further confuse matters, different types of kosher salt measure differently. If a recipe calls for table salt (or just salt), and the amounts are relatively small (e.g., one teaspoon), we simply use the amount called for in the recipe. You can always add a bit more salt to taste. If however, the recipe calls for larger amounts of salt, as would be the case, for example, in a brine, then you should convert the amount called for. Most sources cite 2 types of kosher salt as being widely available: Morton (which is what we use) and Diamond Crystal (which none of us have ever been able to find.) In any case, to convert the amount of table salt to Morton Kosher Salt, multiply the table salt by 1.5; to convert to Diamond Crystal, multiply by 2.

Just another example of why algebra really is im