Yield: 1 Servings
|¼ cup||Apple juice|
|¼ cup||Brown sugar|
|⅓ cup||Oil or unsalted margarine|
|3||Cloves garlic; finely minced|
|2 teaspoons||Salt; or to taste|
|Pepper; to taste|
BBQ Sauces are not difficult to make but many take ingredients that may not be available "kosher-for-Passover". This simple one is a classic and fine to use all time of the year - it also calls for Passover pantry-available ingredients - nothing exotic. It is also cost efficient compared to commercial bbq sauce.
Cook ingredients over low heat, in a medium saucepan, about 30 minutes.
Sauce will thicken. Chill and use as a basting sauce or marinade for chicken or beef.
One method I like (and so do kids) is to make slits in your chicken pieces and squirt lemon juice and a touch of coarse kosher salt. Then smear with the bbq sauce. Bake, 375 about 40-50 minutes.
For chicken filets, marinate and broil (not too close to heat).
Posted to JEWISH-FOOD digest by BNLImp@... on Feb 19, 1998