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Susan Spungen's Barbecue Sauce

This recipe makes enough sauce for eight chickens. Refrigerate any leftover sauce for up to two weeks.

  • Yield: Makes 2 1/2 quarts

Source: Martha Stewart Living, July 2003

Ingredients

  • 3 tablespoons canola oil
  • 2 large onions, finely chopped
  • 6 garlic cloves, minced
  • 2 cans (28 ounces each) crushed tomatoes
  • 2 1/2 cups cider vinegar
  • 2 cups firmly packed dark-brown sugar
  • 1 cup honey
  • 3 tablespoons chili powder
  • 2 tablespoons soy sauce
  • 2 tablespoons hot dry mustard
  • 2 tablespoons paprika
  • 1 tablespoon coarse salt

Directions

  1. Heat oil in a large heavy-bottom saucepan over medium heat. Add onions and garlic; cook until golden brown, about 15 minutes. Add remaining ingredients; bring to a boil. Reduce heat; simmer uncovered, stirring occasionally, until sauce thickens, about 2 hours.

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