Recipe courtesy of Tom Chilton
West Coast Bbq Sauce--the Blue Ribbon Winner of Foodtv.Com's Championship Cook-Off
A melting pot of cultural influences, this sauce will jazz up anything you use it on
- Level: Easy
Ingredients
1 sweet Vidalia or Maui onion, minced
4 cloves garlic, minced
1 tablespoon minced ginger
3 tablespoons olive oil
3 tablespoons butter
1/2 cup red wine
1 cup pineapple juice, reduced to 1/4 cup
2 cups chicken stock (not canned - too salty)
1 cup ketchup
1 15 oz. can tomato sauce
2 tablespoons tomato paste
3 tablespoons soy sauce
1/4 cup Worcestershire sauce
3/4 cup brown sugar
1/2 cup dark molasses
2 tablespoons black pepper
2 tablespoons chili powder (Pendery's Terlingua Won is a good choice)
2 teaspoons salt
1 teaspoon cayenne pepper
1 teaspoon ground thyme
1 teaspoon ground dry mustard (Coleman's preferably)
Juice of one lime
Directions
- Gently saute onion, garlic, and ginger in olive oil and butter until the onion is translucent, but not brown.
- Add red wine and cook off alcohol. Add remaining ingredients, except lime juice, and bring to a boil, then reduce heat and simmer for at least one hour.
- If you want a completely smooth sauce, strain after cooking. Brighten with lime juice after cooking.
