A great American BBQ sauce classic…

 

Spice Ingredients:

1/4 cup chili powder

1 tablespoon paprika

2 teaspoons garlic powder

2 teaspoons kosher salt

2 teaspoons group black pepper

1 teaspoon dried thyme

1 teaspoon chipotle powder

1 teaspoon mustard seed

1/4 teaspoon celery seed

Pinch of cloves

 

For Sauce:

2 tablespoons vegetable oil

1 medium yellow onion

4 cloves of garlic, minced

1 cup white vinegar

1/2 cup blackstrap molasses

1/2 cup brown sugar

1 tablespoon yellow mustard

2 cups water

1 cup ketchup

1/4 cup tomato paste

2 tablespoons Worcestershire sauce

 

The Method:

Whisk the spice mix ingredients together in a mixing bowl. Optionally, pulse the mixture in a spice grinder for 30 seconds to ensure maximum blend-ing. Transfer to container.

Combine the oil, onion and garlic in medium saucepan over medium-low heat. Cook, stirring occasionally, until the onions and garlic are golden brown, about 5-7 minutes. Add the spice mixture and five it a good stir. Add the vinegar, molasses, brown sugar, and mustard and stir again. Increase the heat to medium high and bring the mixture to a boil, stirring frequently to make sure nothing is stuck to the bottom of the pan. Once the mixture boils, lover the heat to medium and simmer for 2 more minutes. Add the crushed tomatoes, water, ketchup, tomato paste, and Worcestershire sauce and continue to simmer, stirring occasionally, for 10 minutes.

Cool the sauce to room temperature and puree in a blender.

(Refrigerate for up to 1 month)