It takes just thirty minutes to make and keeps for at least one month. Brush the sauce on ribsor whatever you may be barbecuing. Let the sauce cool completely before transferring to airtight containers and storing in the refrigerator (label and date).
Prep: 20 minutes
Total: 30 minutes
Ingredients
Makes 3 cups
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 4 garlic cloves, minced
- 1 tablespoon mustard powder
- 1 teaspoon red-pepper flakes
- 3 tablespoons light-brown sugar
- 2 cups ketchup
- 1/3 cup Worcestershire sauce
- 1/3 cup cider vinegar
- 1 tablespoon molasses
- 1/4 teaspoon ground black pepper
Directions
- In a medium saucepan, heat oil over medium heat. Add onion and garlic; cook, stirring occasionally, until translucent, about 5 minutes. Stir in mustard powder and red-pepper flakes; cook 30 seconds.
- Reduce heat to medium-low; stir in sugar, ketchup, Worcestershire, vinegar, molasses, and black pepper. Cook, stirring occasionally, until thickened, 5 to 10 minutes.
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