This is a versatile BBQ sauce great on beef ribs, pork, and poultry. This recipe makes a big batch of sauce, but it will keep for a week in the fridge and it also freezes well. For recipes that use BBQ sauce.
Ingredients
- 1 tablespoon canola oil
- 3 medium white onions, finely chopped (about 5 cups)
- 3 garlic cloves, finely chopped
- ½ cup raisins
- 1 teaspoon ground cumin
- 8 ounces tomato paste (about 1 cup)
- 4 canned chipotle peppers in adobo sauce, chopped, plus 2 tablespoons adobo sauce (about ⅓ cup)
- 1 tablespoon anchovy paste
- 1 quart unseasoned chicken stock
- 1 cup cider vinegar
- 1 cup honey
- ½ cup orange juice concentrate, thawed
- ½ cup Dijon mustard
- ½ cup molasses
- 1 tablespoon fish sauce
- ¼ cup Worcestershire sauce, plus 2 tablespoons to finish
- Kosher salt and freshly ground black pepper
How to Make It
- In a medium Dutch oven over low heat, heat the oil. When the oil is hot, add the onions and garlic, slowly sweating them until tender but not colored, about 20 minutes. Add the raisins, cumin, tomato paste, chipotles, and anchovy paste. Sweat over low heat another 5 minutes, taking care not to scorch.
- Add the stock, vinegar, honey, orange juice concentrate, mustard, molasses, fish sauce, and ¼ cup of the Worcestershire. Simmer over low heat until thick and silky, 50 to 60 minutes. You can puree the sauce with a hand blender to incorporate the raisins, if you like, but I just leave them as is; I like the chewy flavor. Adjust the seasoning with salt and pepper. Stir in the remaining 2 tablespoons Worcestershire.
