Kentucky black barbeque sauce

Yield: 1 Servings

Measure Ingredient
2 tablespoons Vegetable oil
¼ cup Minced or grated onion
⅓ cup White vinegar
⅓ cup Worcestershire sauce
3 tablespoons Light brown sugar
2 tablespoons Instant coffee
1 \N Tbs.lemon juice
1 teaspoon Louisiana hot sauce
½ teaspoon Salt
½ teaspoon Black pepper
¼ teaspoon Ground clove
⅛ teaspoon Ground nutmeg

SOURCE: Paul Kirk's Championship Barbeque Sauces (Harvard Common Press, 1997)

Yield: ¾ cup

In medium saucepan, heat the veg. oil over med-high heat. Saute the onion until golden brown. Add the remaining ingredients and simmer uncovered until the sauce thickens slightly, about 20 minutes. note: "Once the brew goes in, the rather thin sauce turns absolutely black; but don't be alarmed- ribs or chicken brushed with this sauce will taste better than all right." Posted to JEWISH-FOOD digest V97 #205 by Goldtag1@... on Jun 29, 1997

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