dad’s barbeque sauce gracing grilled chicken
2 onions, chopped
1 T minced garlic
1 #10 can crushed tomatoes (6 lb 6 oz)
1 c apple cider vinegar
1 c honey
1 c molasses
1 c red wine
1 c worcestershire sauce
1/2 c soy sauce or tamari
4 T liquid smoke
3 T paprika
2 tsp ginger
2 tsp mustard
2 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. Can or freeze (if freezing, leave 1-1/2 inches of headspace, the empty space between the top of the food and the top of the jar, so the jar doesn’t break during freezing expansion).
This 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 ribs). Actually, it makes 4 quarts sauce canned.
Dad never makes his barbeque sauce the same way twice. I am trying to keep a record of the proprotions in his best sauce. So, this recipe is subject to change!
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.
