Summer is here. Whoo hoo. For those of us in the Northeast, who were battered and bruised after last winter (some mornings were -18°) it’s time to celebrate with some delicious summer food. And that means grilling. And that means barbecue sauce.
Yes, you can buy it at the store. When I’m short on time, I do that too, and no one complains. (Or, they don’t complain in my presence.) However, why buy it when you can make it? Especially when it tastes soooo much better.
This recipe came from chef Wolfgang Puck and is lip-smackin’ delicious on everything, including baby back ribs. That recipe will be coming your way soon.
- 2 tablespoons vegetable oil
- ½ medium onion, minced
- 6 cloves of garlic, minced
- 1 tablespoon fresh oregano leaves, chopped
- 1 cup ketchup
- 1 cup tomato puree
- 1 tablespoon Worcestershire sauce
- 1/3 cup honey
- 1/3 cup brown sugar
- 2 tablespoons hot sauce
- 1 tablespoon smoked paprika
- 1 teaspoon cayenne
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
In a medium saucepan over medium heat, add the vegetable oil. Sauté the onions, garlic and oregano until translucent, about four to five minutes. Add the remaining ingredients. Bring to a boil, stirring occasionally, then lower the heat and allow to simmer for about 30 minutes.
Be careful when you stir because this sauce is like bubbling, volcanic lava. It’s hot and sticky. If it gets on your skin, it’s going to burn. To prevent sauce injury, I use a long-handled spoon – the longer the better – to stir with then put a lid on it so it doesn’t bubble up and get me.
But, even if I get a little burn, it’s worth it. Trust me. Sometimes you just have to take one for the team.