I made this yesterday and it was SO good with an adjustment to the
spiciness. I used half of the black pepper originally and at the 1 hour
mark it was obvious to me that it was going to be WAY too spicy for me. So,
I doubled the recipe leaving out the chili powder and pepper from the 2nd
addition of ingredients. I tasted the sauce an hour later and it was
fabulous just a zing instead of a burn.

I oven baked some beef ribs covered at 300 degrees F for 2 hours with
Montreal Steak Seasoning rub. Then I slathered on the sauce and baked at
350 for about 20 minutes. YUM!

Lynne

Slow Simmered Spicy BBQ Sauce (makes about 16 oz.; recipe can be doubled)

2 Tbs. oil
2 large garlic cloves, minced
1/2 medium onion, chopped
1/2 cup ketchup
3/8 cup distilled white vinegar
1/8 cup light brown sugar
1 Tbs. mild molasses
1/2 Tbs. chili powder
1/2 Tbs. paprika
1/2 tsp. salt
1 tsp. ground black pepper
14 oz. can whole tomatoes
Optionally, you can add 1/8 cup orange juice (or my favorite, pineapple
juice)

Start with 1/8 cup light brown sugar, 1/2 cup ketchup, 1 Tbs. mild molasses,
3/8 cup distilled white vinegar, 1/2 medium onion, chopped, 1/2 Tbs. chili
powder, 1/2 Tbs. paprika, 1/2 tsp. salt, 1 tsp. ground black pepper, 14 oz.
can whole tomatoes, and 2 large garlic cloves, minced.

Heat two tablespoons of oil and add chopped onion and minced garlic. Cook
until tender.

Putting the canned tomatoes aside, whisk the ingredients together and pour
into the saucepan. Add the tomatoes with the juice in the can. Optionally,
you can add 1/8 cup orange juice (or my favorite, pineapple juice) at this
point. Stir over high heat until ingredients are integrated and begins to
boil.

Reduce heat to low and allow to simmer uncovered. Simmer for two or more
hours (stirring occasionally) until the sauce thickens to the desired level.

Although, the onions and tomatoes have probably disintegrated into the
sauce, let the sauce cool a bit and pour into a bar blender for a quick
puree.

This final barbecue sauce is rich and flavorful. I find that it start out
with a sharp tangy flavor from the tomatoes followed by sweet molasses and
punctuated with chili pepper spices at the end. Adding liquid smoke and
other flavorings (or removing the spices) will tailor the sauce to your
tastes.

Lynne's note: I used petite cut tomatoes as I didn't have whole tomatoes on
hand. I used pineapple juice. I simmered mine for 3 hours.

King's Crown wrote:
> I made this yesterday and it was SO good with an adjustment to the
> spiciness. I used half of the black pepper originally and at the 1 hour
> mark it was obvious to me that it was going to be WAY too spicy for me. So,
> I doubled the recipe leaving out the chili powder and pepper from the 2nd
> addition of ingredients. I tasted the sauce an hour later and it was
> fabulous just a zing instead of a burn.
>
> I oven baked some beef ribs covered at 300 degrees F for 2 hours with
> Montreal Steak Seasoning rub. Then I slathered on the sauce and baked at
> 350 for about 20 minutes. YUM!
>
> Lynne
>
Hmmmmmm, I must have overlooked your invitation to me in my mail box to
come join you. Darn!

On Mon, 14 Aug 2006 19:21:53 GMT, "King's Crown" >
wrote:

>Slow Simmered Spicy BBQ Sauce (makes about 16 oz.; recipe can be doubled)

This sounds very, very good. I've printed out your post for future
BBQing reference.

Jo Anne

"Jo Anne Slaven" > wrote in message
news
> On Mon, 14 Aug 2006 19:21:53 GMT, "King's Crown" >
> wrote:
>
>>Slow Simmered Spicy BBQ Sauce (makes about 16 oz.; recipe can be doubled)
>
> This sounds very, very good. I've printed out your post for future
> BBQing reference.
>
> Jo Anne

It is good. I have a friend that makes great BBQ sauce. So, I asked for
the recipe. First ingredient "BBQ Sauce of your choice." HUH?! Just
seemed weird to start out with BBQ sauce. So, this recipe from scratch was
great in that I had all the ingredients. Just needed to hang around the
house while it simmered.

Lynne

King's Crown wrote:
[snip]



Sounds good Lynne, I love making my own BBQ sauces.
Only one Q with your recipe. There is not a lot of liquid in the
ingredients to simmer it for 2-3 hours. Is that right?

Cheers
--
Bronwyn

There is basically the vinegar and the juice from the tomatoes in the way of
liquids. It didn't look like much juice in the pan and after 3 hours of
simmering it was the perfect BBQ sauce consistency once cooled and pureed.

Tonight, I cubed up left over meat from ribs, browned up a bag of O'Brien
pototoes, and stirred it together with some of the leftover BBQ sauce. Yum
BBQed beef hash.

Lynne

"Bronwyn" > wrote in message
ups.com...
>
> King's Crown wrote:
> [snip]
>
>
>
> Sounds good Lynne, I love making my own BBQ sauces.
> Only one Q with your recipe. There is not a lot of liquid in the
> ingredients to simmer it for 2-3 hours. Is that right?
>
> Cheers
> --
> Bronwyn
>

King's Crown wrote:
> There is basically the vinegar and the juice from the tomatoes in the way of
> liquids. It didn't look like much juice in the pan and after 3 hours of
> simmering it was the perfect BBQ sauce consistency once cooled and pureed.
>
> Tonight, I cubed up left over meat from ribs, browned up a bag of O'Brien
> pototoes, and stirred it together with some of the leftover BBQ sauce. Yum
> BBQed beef hash.
>
> Lynne
>
> "Bronwyn" > wrote in message
> ups.com...
> >
> > King's Crown wrote:
> > [snip]
> >
> >
> >
> > Sounds good Lynne, I love making my own BBQ sauces.
> > Only one Q with your recipe. There is not a lot of liquid in the
> > ingredients to simmer it for 2-3 hours. Is that right?
> >
> > Cheers
> > --
> > Bronwyn
> >

Thanks Lynne! I'll definitely try it. B.