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Photo by: Joseph De Leo
I find barbecue sauces irresistible and I have a fondness for that sweet Texas tang, so I’ve cooked up a batch here that should blow away some baby, back ribs. It has a similar effect on barbecued chicken. This recipe is easily doubled, but I prefer to make two separate batches for better control.
1. Combine all the ingredients in a heavy saucepan. Add 1 cup water, stir well, and bring to a boil. Reduce the heat to medium-low and simmer until the sauce has thickened slightly and the flavors have blended, 10 to 15 minutes.
2. Pour the sauce through a fine-mesh strainer into a bowl, discarding the onion and garlic. Taste, and adjust the seasonings as needed. Use immediately, or let the sauce cool to room temperature, transfer it to a covered container, and refrigerate it for up to 1 week.
Nutrients per serving (% daily value)
Nutritional information is based on 48 servings.
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