Barbecue Sauce I
Photo: QuickQuokka, CC0
This is a quick stovetop barbecue sauce built on ketchup, brown sugar and pantry spices. A heaping teaspoon of ground coffee adds a dark, slightly bitter depth, and a shot of whiskey or cognac gives it warmth. It simmers for about half an hour with almost no work. The contributor likes it on thin slices of eye-of-round beef, but it also suits chicken, turkey and pork, and it copes well with leftover meat.
Instructions
Measure the brown sugar, garlic powder, paprika, salt and ground coffee into a pot. Add the ketchup, water and white vinegar.
Pour in the whiskey, or the smaller measure of cognac if you prefer it, and add a squeeze of lemon juice. Stir until the dry ingredients are mixed into the ketchup and no clumps of spice remain.
Place the pot over heat and bring it to a gentle simmer. Keep the heat low enough that the surface bubbles slowly rather than spitting.
Let the sauce simmer for about 30 minutes, stirring now and then so the sugar does not stick to the bottom. It is ready when it has thickened a little and tastes rounded rather than sharp from the vinegar.
If you like, stir in 1 teaspoon (5 mL) of onion powder or a few herbs such as thyme or rosemary. You can also add 2 tablespoons (30 mL) of rice vinegar, but then use only 2 tablespoons (30 mL) of white vinegar.
Serve the sauce warm with sliced meat, rice and steamed vegetables.
Make it personal.
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