1/2 large onion, chopped
1 tsp minced garlic
1 qt crushed tomatoes (1 29 oz can)
1/3 c apple cider vinegar
1/3 c honey
1/3 c molasses
1/3 c red wine
1/3 c worcestershire sauce or Thai kitchen fish sauce
2 T + 2 tsp soy sauce or tamari
4 tsp liquid smoke
1 T paprika
3/4 tsp ginger
3/4 tsp mustard
3/4 tsp thyme
Carmelize the onions and garlic in a little olive oil, add the remaining ingredients. Simmer for several hours until the sauce is thick and barbequey. Add salt and pepper to taste.
You may substitute other sugars for the honey. I find that if you do, you will need to double the quantity (honey is sweeter than sugar). We like to use red pepper jelly, orange marmalade, or apricot pineapple jam.
This is the same recipe as Dad’s barbeque sauce (quantity). That recipe makes a huge stock pot full of barbeque sauce, if you want to have plenty for canning (or are hosting your entire corporation for grilled chicken). This one has been reduced by approximately two-thirds, and still makes enough to fill one quart jar plus several families with barbequed chicken.
MSG restrictions: worcestershire sauce, soy sauce, and liquid smoke all contain MSG. To make this sauce MSG-free, use Thai Kitchen fish sauce in place of the worcestershire and soy sauce, and leave out the liquid smoke all together.
Gluten restrictions: Use tamari in place of the soy sauce, and Thai Kitchen fish sauce in place of the worcestershire sauce. Also, do not substitute another kind of vinegar for the apple cider vinegar; most vinegars, except for apple cider or wine vinegars, are hidden sources of gluten in the diet.
