Dad's Barbecue Sauce

1 Tbsp. vegetable oil

1 cup finely chopped onion

3 garlic cloves

1cup prepared barbecue sauce

1cup ketchup

1cup dark beer

1/4cup molasses

1/4cup

Dijon

mustard

2-3 tbsp. lemon juice

1-2tbsp red wine vinegar

1 Tbsp. Worcestershire sauce

1Tbsp. hot sauce

Salt and pepper to taste

In a medium saucepan placed over medium-high combine the oil, onions and garlic.  Sauté onions and garlic for 2 minutes—do not let the garlic take color.  Add the barbecue sauce, ketchup, beer, molasses,

Dijon

mustard, lemon juice, red wine vinegar, Worcestershire sauce and hot sauce.  Cook sauce over medium heat for 5 minutes or until it has slightly thickened.  Taste the sauce and adjust salt and pepper to your liking.  Chill the sauce and refrigerate if you are not ready to use it.  Use this sauce to brush on ribs, steaks, chicken, pork, turkey parts or chops, during the last 15 minutes of grilling time.  This makes about 4 cups.

©Copyright Sandra A. Gutierrez 2007. All Rights Reserved

Sandra in the Kitchen

Sandra Gutierrez

  • Born in the USA, Sandra grew up in Guatemala. A food writer by trade, she is the former food columnist for The Cary News, NC. She featured a weekly column for 8 years, on food history, cookbook reviews, recipes, and cooking techniques. She featured exclusive interviews with celebrities including Emeril Lagasse, Sara Moulton, Jean Anderson, Patricia Wells, Chefs Karen and Ben Barker of Magnolia Grill, and Michael Green, wine consultant of Gourmet Magazine. As a recipe tester and developer, Sandra has had over 1500 original recipes and over 600 articles published. Sandra served as the Hispanic Advisor for "ducklings" magazine, published by Albertson’s. Her writings also appeared in TASTE-FULL magazine, EASY magazine, and in "ducklings". Sandra is a cooking instructor at A Southern Season in Chapel Hill, and in Cary, NC. She is frequently called on to assist other instructors in their classes and has assisted numerous celebrities including Daisy Martinez, Hugh Carpenter, Presidential Pastry Chef Roland Mesnier,and Diana Kennedy. In a career that spans two decades, this food writer and professional cooking instructor has taught thousands how to cook.