Sheila's Backyard Barbecue Sauce

Course : BBQ Sauce
Serves: 5
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2 tablespoons Vegetable oil
1 medium onion -- peeled and slivered
4 cloves garlic -- peeled and halved
28 ounces peeled plum tomatoes crushed -- with juices
1 1/2 cups ketchup
1 cup fresh orange juice
6 tablespoons fresh lemon juice
6 tablespoons red wine vinegar
1/2 cup water
2 tablespoons all natural liquid smoke
1/4 cup dark brown sugar -- (packed)
3 tablespoons finely chopped crystallized ginger
2 tablespoons dark molasses
1 tablespoon Worcestershire sauce
1/4 teaspoon Tabasco sauce -- or more to taste
2 tablespoons chili powder
1 tablespoon ground coriander
1 tablespoon dry mustard
1 teaspoon salt -- or more to taste

Preparation / Directions:

1. Place the oil in a medium-size heavy pot. Add the onion and cook 5 to 7 minutes over medium heat until golden brown. Stir in the garlic during the last minute. 2. Add all of the remaining ingredients to the pot and combine well. 3. 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. 4. 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.

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