California bbq sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Vegetable oil |
| 1 | Garlic seperated into cloves | |
| 1 | medium | Onion; minced |
| 2 | 12 oz tomato paste | |
| 36 | ounces | Water |
| 1½ | cup | Brown sugar, packed |
| 1 | Juice of orange | |
| ½ | cup | Apple cider vinegar |
| 3 | tablespoons | Light soy sauce |
| 2 | tablespoons | Liquid barbecue smoke® |
| 2 | tablespoons | Cayenne |
| 1 | tablespoon | Black pepper |
| Chichen ribs ect. | ||
Directions
In a large, well seasoned, cast-iron dutch oven with a cover, heat ¼ cup of oil over high heat until it boils. Add the garlic cloves, cover, and cook for one minute. Remove the garlic from the oil and set aside to cool. Then peel them by squeezing the cloves out of thier skins, and mince them finely. Add the onion, lower heat to med.
and saute until it starts to caramelize, about 10 min., stirring frequently. Add the garlic and remainin ingredients (except meat) to the dutch oven. Bring to a boil, then reduce heat to low. Cover, with lid slightly ajar so steam can escape, and simmer 2 hours, stirring occassionally.
Salt meat if desired. Do not marinate it in the sauce. Instead, cook it slowly over some aromatic charcoal like mesquite, basting with sauce only once at the very end. Serve the meat with a generous spoonful of sauce on top and place any extra sauce on table for dipping and sopping. makes 4 cups.