Sheila's Backyard BBQ Sauce

  • 2 Tbsp Vegetable oil
  • 1 md Onion, peeled and slivered
  • 4 Whole cloves garlic, peeled and halved
  • 1 28 oz. can Peeled plum tomatoes, crushed w/juice
  • 1 1/2 cup Ketchup
  • 1 cup Fresh orange juice
  • 6 Tbsp Fresh lemon juice
  • 6 Tbsp Red-wine vinegar
  • 1/2 cup Water
  • 1/4 cup Honey
  • 1/4 cup (packed) dark-brown sugar
  • 3 Tbsp Crystalized ginger, finely chopped
  • 2 Tbsp Dark molasses
  • 1 Tbsp Worcestershire sauce
  • 1/4 tsp Tabasco, or more to taste
  • 2 Tbsp Chili powder
  • 1 Tbsp Ground coriander
  • 1 Tbsp Dry mustard
  • 1 tsp Salt, or more to taste image placeholder

SEE NOTE NOTE: Inspired by sauce at Sonny Bryan's BBQ, as mixed by Charlie Riddle.

Place the oil in a medium-sized heavy pot. Add the onion and cook for 5 to 7 minutes over medium heat until goldern brown. Stir in the garlic during the last minute.

Add all of the remaining ingredients to the pot and combine well.

Bring to a boil, reduce heat to very low and cook, stirring often, for 45 minutes to an hour, or until the sauce thickens and has a smooth texture.

Remove the onion and garlic with a slotted spoon; discard. Adjust seasonings to taste. If the sauce is too thick, add a small amount of water. Cool to room temperature and refrigerate in covered containers for up to two weeks.

Submitted by: Recipe Group Member