West Tennessee Thick and Sticky BBQ Sauce |
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Prep Time: 40 Minutes Cook Time: 45 Minutes |
Ready In: 85 Minutes Servings: 6 |
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In 'Sara Foster's Southern Kitchen' Ingredients:
1 tablespoon olive oil |
1/2 onion, diced |
2 garlic cloves, smashed and minced |
4 cups ketchup |
1/2 cup water |
2 cups distilled white vinegar |
1/2 cup worcestershire sauce |
1/2 cup packed light brown sugar |
1 tablespoon colman's dry mustard |
1 tablespoon crushed red pepper flakes |
2 teaspoons sea salt |
1/2 teaspoon fresh ground black pepper |
1/2 lemon, cut in half |
Directions:
1. Heat the olive oil in a large saucepan over medium heat.
2. Add the onion and cook and stir for about 5 minutes, until soft and golden.
3. Add the garlic and cook and stir for 1 minute more.
4. Pour in the ketchup; then rinse the bottle with water to capture the remaining ketchup and add it to the pan, stirring to mix.
5. Add the vinegar, Worcestershire sauce, brown sugar, mustard, red pepper flakes, salt, and black pepper; stir to mix.
6. Squeeze the lemon juice into the sauce, add the squeezed halves, and stir.
7. Bring the sauce to a low boil, decrease the heat to a simmer, and cook for about 45 minutes, stirring occasionally, until the sauce thickens and reduces slightly.
8. Remove from the heat, let cool slightly, and remove and discard the lemon halves.
9. Refrigerate in an airtight container until ready to use, or for up to 3 weeks.
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