Pierre's Barbecue Sauce

Makes 2 1/2 to 3 cups

This barbecue sauce gives our Barbecued Chicken Wings and Barbecued Baby-Back Ribs their spice, tang, and sweetness.


  • 2 red bell peppers

  • ½ cup olive oil

  • 4 large onions, coarsely chopped

  • 3 garlic cloves, crushed

  • ¼ teaspoon ground coriander

  • ½ teaspoon ground chili powder

  • ½ teaspoon cayenne pepper

  • cup packed dark-brown sugar

  • 5 ½ pounds tomatoes, cut into chunks

  • Coarse salt and freshly ground pepper

  • cup white-wine vinegar

  • ¼ cup Dijon mustard

  • 2 tablespoons honey

  • 4 teaspoons Worcestershire sauce

  • 1 tablespoon soy sauce


  1. Place the peppers directly over the flame of a gas-stove burner on high heat or on a grill. Roast peppers, turning with tongs, until blackened all over. (Alternatively, broil peppers on a baking sheet, turning as each side becomes charred.) Transfer to a large bowl, and cover immediately with plastic wrap. Set aside to steam 15 minutes. Peel peppers; discard skin. Remove stems, seeds, and ribs; cut each pepper into pieces. Set aside.

  2. Heat oil in a large pot over medium-high heat. Add onions, garlic, and roasted peppers; cook, stirring occasionally, until onions are dark golden brown on the edges, 8 to 10 minutes. Stir in coriander, chili powder, and cayenne pepper; cook 30 seconds. Add sugar; cook, stirring occasionally, 2 minutes. Add tomatoes, 2 teaspoons salt, and 1/2 teaspoon pepper; cook, stirring occasionally, until tomatoes have broken down and are very soft, about 20 minutes.

  3. Stir in the vinegar, mustard, honey, Worcestershire sauce, and soy sauce. Pour through a coarse sieve into a medium bowl, pressing out liquid with a spoon; discard solids. Return to stove, and bring to a boil. Reduce to a vigorous simmer, and cook, stirring occasionally, until reduced slightly and thickened, 15 to 20 minutes. Taste, and adjust for seasoning.

Cook's Notes

Sauce can be refrigerated in an airtight container up to 3 days.

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