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BBQ- Deep-South Barbecue Sauce

Source of Recipe

The Oregonian 1/29/02


List of Ingredients




Makes 3 cups


2 sticks unsalted butter (1 cup)
11/2 cups chopped onions
10 medium garlic cloves, chopped
5 cups water
1 cup chili sauce
1 cup ketchup
2 cups cider vinegar
2 tablespoons firmly packed light brown sugar
2 teaspoons dry mustard (Colman's works well)
1 tablespoon salt
1 teaspoon black pepper
1/2 teaspoon cayenne pepper
Juice of 2 lemons








Recipe

Melt butter in a large, heavy saucepan or deep-sided pot over medium heat. When melted, add onions and garlic and cook, stirring, until just softened, 4 to 5 minutes. Add water, chili sauce, ketchup, vinegar, brown sugar, mustard, salt, black pepper and cayenne. Stir well to blend.

Add lemon juice and 2 of the juiced halves to saucepan. Bring sauce to simmer and cook, uncovered, until sauce has thickened and is reduced to about 3 cups, 1 hour or longer. Remove from heat. (Sauce can be prepared 5 days ahead. Cool, cover and refrigerate.)