- 1 1/2 cups ketchup
- 1/2 small yellow onion finely chopped
- 2 cloves garlic minced
- 1 tablespoon vegetable oil
- 1/2 cup red wine vinegar
- 1/4 cup brown sugar packed
- 2 tablespoons yellow mustard
- 1 1/2 tablespoons molasses
- 1 teaspoon Louisiana hot sauce optional
Add chopped onion, red wine vinegar, and garlic to a blender or food processor, and puree. Heat oil in a medium pot, add blended mixture and cook over medium heat for 1-2 minutes or until fragrant. Add ketchup and mustard. Cook for additional 3 minutes, or until lightly bubbling. Stir often. Reduce heat to low, add brown sugar, molasses and hot sauce. Simmer for an additional 10-15 minutes; stirring occasionally.
Remove sauce from heat and cool for 15 minutes before using. If preferred, you can use part of this sauce as a baste during smoking, or serve on the side with cook pork ribs.
Store sauce in an airtight container in refrigerator for up to 1 week after preparation.
Calories: 362kcal | Carbohydrates: 91g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1817mg | Potassium: 845mg | Fiber: 2g | Sugar: 77g | Vitamin A: 935IU | Vitamin C: 10mg | Calcium: 103mg | Iron: 2mg