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June 20, 2009
...Texas BBQ Sauce
Texas Barbecue Sauce
Makes about 2 cups
In Texas, beef ribs are accompanied by this simple, vinegary dipping sauce that is quite unlike the sweet, thick barbecue sauces found in the supermarket. Tomato juice is the key to keeping this sauce flavorful but light.
- 2 tablespoons unsalted butter
- 1/4 cup minced onion
- Salt
- 1-1/2 teaspoons chili powder
- 1 garlic clove, minced
- 2-1/4 cups tomato juice
- 3/4 cup white vinegar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons molasses
- 1/2 teaspoon dry mustard mixed with 1 tablespoon water
- 1 teaspoon minced chipotle chile in adobo sauce
- Pepper
1. Melt the butter in a medium saucepan over medium heat. Add the onion and a pinch salt and cook until softened, 2 to 3 minutes. Stir in the chili powder and garlic and cook until fragrant, about 30 seconds. Whisk in the tomato juice, 1/2 cup of the vinegar, Worcestershire, molasses, mustard mixture and chipotle.
2. Bring the sauce to a simmer and cook, stirring occasionally, until slightly thickened and reduced to 1-3/4 cups, 30 to 40 minutes.
3. Off the heat, stir in the remaining 1/4 cup vinegar. Cool to room temperature, season with salt and pepper to taste, and serve. (The sauce can be refrigerated in an airtight container for up to 4 days.)
