Barbecue sauce is my hands-down favorite condiment of all time. I put barbecue sauce on grilled chicken, steak, dip my french fries in it, pretty much everything. I ask for it at every restaurant that we go to. I have tried lots and lots of barbecue sauces and recipes and this one is my favorite by far. It is an Ina Garten recipe. What I like about this barbecue sauce is that it has so many different flavors going on. Sweet, tangy, mustardy, a little heat. It is a perfect all around sauce. The other thing that I like about this recipe is that it makes a huge quantity. I sometimes make a double batch and have enough for the whole summer and a few to give away as a gift.
This could not be easier to make either. You cook some onions and then put everything else into the pot to simmer. Not hard.
Don’t be put off by the ingredient list. I know that it looks like a lot of stuff. It really is a lot of stuff. But the end result is so worth it.
I forgot one. Oops.
1 large onion chopped
3 cloves garlic chopped
1/4 cup vegetable oil
1 cup tomato paste
1 cup apple cider vinegar
1 cup honey
1/2 cup Worcestershire sauce
1 cup Dijon mustard
1/2 cup soy sauce
1 cup hoisin sauce
2 Tablespoons chili powder
1 Tablespoon cumin
1/2 Tablespoon crushed red pepper flakes
In a large pot cook the onions and garlic in the vegetable oil over medium low heat. Cook until translucent, about 10-15 minutes. Add the rest of the ingredients and stir. Your counters may or may not look like a bomb went off.
Don’t ask me why the cheese grater is out. My husband “forgets” where things go when unloading the dishwasher and leaves stuff on the counter for me to “find” and put in the right place.
Simmer uncovered on low heat for 30 minutes. You can either leave it alone or get all fancy like me and use my new immersion blender (that I happen to be obsessed with right now) and make it super smooth. The choice is entirely up to you. It tastes just as delicious chunky. I put mine in Mason jars with cute ribbon. Remember I just told you that I am fancy? You could can these the correct way, but I don’t. I must confess that I am afraid of canning. There are so many rules. I am scared of making someone sick. So I just keep it in the fridge. It doesn’t last very long anyway. If anyone has some good resources on canning, please share them with the class in the comments section.
Make some. Share it. Bring it to the next summer barbecue that you get invited to. Bring the recipe because you are going to get asked for it anyway.