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Backyard Barbeque Sauce

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  • 2 tb Vegetable oil
  • 1 Onion; halved lengthwise and slivered
  • 4 Cloves garlic; halved
  • 28 oz Italian plum tomatoes; crushed, with juices
  • 1 1/2 c Ketchup
  • 1 c Fresh orange juice
  • 6 tb Fresh lemon juice
  • 6 tb Red wine vinegar
  • 1/2 c Water
  • 2 tb All-natural liquid smoke; optional
  • 1/4 c Honey
  • 1/4 c Dark brown sugar; packed
  • 3 tb Crystallized ginger; finely chopped
  • 2 tb Dark molasses
  • 1 tb Worcestershire sauce
  • 1/4 ts Tabasco sauce
  • 2 tb Chili powder
  • 1 tb Ground coriander
  • 1 tb Dry mustard
  • 1 ts Salt


1. Heat the oil in a heavy medium-size saucepan over medium heat. Add the onion and cook, stirring occasionally, until golden brown, 5 minutes. Add the garlic and cook for 1 minute more.
2. Add the remaining ingredients and stir well to mix. Bring the mixture to a boil, then reduce the heat to very low and cook, uncovered, stirring often, until the sauce thickens and has a smooth texture, 45 minutes to 1 hour.
3. Remove the onion and garlic with a slotted spoon and discard. Adjust seasonings to taste, and then, if sauce is too thick, add a small amount of water. Cook to blernd seasonings for 2 minutes. Cook to room temperature and refrigerate in covred containers for up to 1 week. Makes about 5 cups
NOTES : I skipped direction #3 and put sauce in food processor with onions and garlic included and processed until smooth. MUCH better this way IMHO. Recipe by: Sheila Lukins USA Cookbook
Posted to TNT Recipes Digest by Karen <> on Apr 30, 1998