Barry White Barbecue Sauce

Photo-BBQ sauceThis deep and sexy barbecue sauce has tones of layers and all of them are delicious. It is complex, sweet and invitingly sensual! Massage it over ribs, chicken and pretty much anything else you want to cook over the grill. The sauce takes a little time to prepare but keeps for months in the fridge so it’s well worth your while to double or triple the recipe so you’ve always got some in reserve for those BBQ emergencies (you know what I’m talking about).

Barbecue sauce is thick with history and variations on its origins are as unique as it’s many different blends. Some people claim that Christopher Columbus came back with the first batch of sauce after visiting the island of Hispanola. Others say that the mixing of the sweet and salty flavors found in the sauce harken back to early China where cooks attempted to perfect the blend of yin and yang on the palette. Whatever the true history, there’s one thing that experts all agree upon- Barbecue sauce was perfected in the States. Georgia, the Carolinas, Texas and Tennessee all boast that their sauces, steeped in tradition and geography, are the best. Today’s recipe is inspired by the Memphis variety of sauce and is thick, chunky and carries a slow darkness that compliments the acid and salt in a very sensual way. Imagine Barry White sauce smothering your ribs in deep, sexy barbecue love.

1/4 c. onion, finely diced

4 cloves garlic, minced

1 c. apple cider vinegar

1 c. ketchup

1 Tbsp butter

1 Tbsp oil

4 Tbsp molasses

2 Tbsp mustard

2 Tbsp brown sugar

1 Tbsp worcestershire sauce

1 Tbsp paprika

1 Tbsp chili powder

2 tsp oregano

2 tsp thyme 1 tsp salt

1 tsp pepper

1/2 tsp cayenne pepper

Melt butter and oil over low- medium heat in a saucepan. Throw in the onions and sauté until softened (about 5 minutes), add the garlic and cook another minute. Then add aaaaaalllll the rest of the ingredients and turn on the hood fan. Don’t turn up the heat, just keep stirring occasionally and know that this sauce will begin to bubble soon. Once it does, keep up the occasional stirring and let all those flavours get to know one another for 20 minutes, uncovered (which is why your fan is on). When the sauce looks thick enough to settle on a pork chop rather than slide off, you’re done. This Barry White barbecue sauce will have you begging for more.

BBQ sauce2

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