GMA Recipe: Tangy Barbecue Sauce

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Tangy Barbecue Sauce
From GMA's Food Editor and author, Sara Moulton
Monday, July 4, 2005

Apparently almost everyone who has ever eaten barbecue has invented his or her own customized barbecue sauce. I know, because I read through dozens and dozens of these recipes before I invented my own. This one is much less sweet than the usual, so feel free to add more sugar or maple syrup. Likewise, add more cayenne if you want more heat. It creates a finger-licking glaze if you brush it onto your chicken, pork chops or ribs when they're almost done grilling.

Hands-on time: 20 minutes
Total preparation time: 20 minutes

Ingredients

2 cups ketchup (24-ounce bottle)

1/4 cup dark brown sugar

1/4 cup plus 2 tablespoons cider vinegar

1/2 small onion, very finely chopped (about 1/4 cup)

1/4 cup Worcestershire sauce

1/4 cup Dijon mustard

1/4 cup Grade B maple syrup

2 teaspoons chili powder

2 teaspoons hot sauce, or to taste

2 teaspoons dry mustard

2 garlic cloves, minced (about 2 teaspoons)

1/2 teaspoon cayenne pepper

Kosher salt and freshly milled black pepper

Directions

Whisk together the ketchup, brown sugar, vinegar, onion, Worcestershire sauce, Dijon mustard, maple syrup, chili powder, hot sauce, dry mustard, garlic and cayenne in a medium saucepan.

Bring to a boil over high heat; reduce the heat to low and simmer, stirring occasionally, for eight minutes.

Add salt and pepper to taste. Use in a recipe or cover and refrigerate until ready to use.

Makes about 3 cups

Recipe copyright © 2005, Sara Moulton.