Barbecue sauce should be brushed on foods at the very end of the grilling time or used as dipping sauce at the table.

Ingredients

• 2 Tbs. vegetable oil
• 1 medium onion minced
• 1 cup tomato sauce
• 28 oz. canned whole tomatoes with their juice
• 3/4 cup distilled white vinegar
• 1/4 cup packed dark brown sugar
• 2 Tbs. molasses
• 1 Tbs. sweet paprika
• 1 Tbs. chile powder
• 2 tsp. liquid smoke optional
• 1 tsp. salt
• 2 tsp. ground black pepper
• 1/4 cup orange juice

Directions

Heat oil in large, heavy-bottomed saucepan over medium heat. Add onion and sauté until golden brown, 7-10 minutes. Add remaining ingredients. Bring to boil, reduce heat to lowest possible setting, and simmer, uncovered, until thickened, 2 to 2 ½ hours. Cool slightly.

Purée sauce, in batches if necessary, in blender or workbowl of food processor. (Sauce can be refrigerated in airtight container for up to 2 weeks.)

Variations:

Barbecue Sauce with Mexican Flavors

This sauce is good with beef or chicken. Follow recipe for Barbecue Sauce, adding 1 ½ tsp. ground cumin, 1 ½ tsp. chile powder, 6 Tbs. lime juice, and 3 Tbs. chopped, fresh cilantro leaves to completed and cooled sauce.

Barbecue Sauce with Asian Flavors

This variation is especially good with chicken or pork. Follow recipe for Barbecue Sauce, adding 1 Tbs. minced fresh gingerroot, 6 Tbs. soy sauce, 6 Tbs. rice wine vinegar, 3 Tbs. sugar, and 1 ½ Tbs. Asian sesame oil to completed and cooled sauce.

The Best Recipe, Jack Bishop ed., Boston Common Press, 1999, p. 272.