Mosasses-rum barbecue sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Vegetable Oil |
| 1 | large | Yellow Onion, diced |
| 2 | tablespoons | Fresh Ginger Root, minced |
| 2 | tablespoons | Minced Garlic |
| 1 | cup | Rum Of Your Choice |
| ½ | cup | Red Wine Vinegar |
| 1 | cup | Catsup |
| ½ | cup | Molasses |
| ¼ | cup | Brown Sugar, lightly packed |
| 1 | tablespoon | Ground Allspice |
| 1 | pinch | Ground Mace |
| Salt, to taste | ||
| Cracked Black Pepper, to taste | ||
Directions
In a small saucepan over medium heat, heat oil until hot, but not smoking.
Add onions and saute, stirring occasionally, until transparent, 5 to 7 minutes. Add ginger and garllic and saute, stirring for 1 minute. Add the rum, vinegar, ketchup, molasses, sugar, allspice and mace and bring just to a boil. Reduce the heat to low and simmer gently for 20 minutes. Remove from heat and season to taste.
Makes about 1 quart of sauce.
Source: "License to Grill" John Willoughby and Chris Schlesinger Recipe by: P.B. Post: 07/03/97 Posted to MC-Recipe Digest V1 #655 by Raymond <r1706@...> on Jul 2, 1997