Kentucky black barbeque sauce
1 Servings
Ingredients
| Quantity | 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 | Tbs.lemon juice | |
| 1 | teaspoon | Louisiana hot sauce |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Black pepper |
| ¼ | teaspoon | Ground clove |
| ⅛ | teaspoon | Ground nutmeg |
Directions
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