Sweet Harold smoked a Boston butt over the weekend. We've been enjoying it this week with different side dishes. Hmmmm. No BBQ Sauce? No problem. A quick trip to the pantry and I was ready to make some BBQ Sauce!
I'm not a huge fan of really smoky flavored sauces. My true love for BBQ sauces are vinegar based. But with the smoke flavor already prevalent in the pork, I decided a thick version with a little sweetness and a subtle heat would be perfect. This one came together from my brain to the simmer pot in about 10 minutes. An additional 15 - 20 minutes of simmering and it was ready to go!
The sweetness is courtesy of light brown sugar and the heat is from Baklouti Green Chili Oil. A touch of Serrano Honey Balsamic Vinegar to the batch added another bit of sweetness AND heat.
1/4 cup finely minced onion
1/4 t. salt
1/4 t. pepper
1 heaping t. minced garlic
3/4 cup light brown sugar
1 cup ketchup
2 T. Worcestershire sauce
In a medium saucepan, heat the chili oil over medium heat. Add the onions, garlic, salt, and pepper and, stirring occasionally, cook for 5 - 6 minutes.
Reduce the heat to low and add the brown sugar. Stir, until sugar dissolves. Add ketchup, Worcestershire sauce, and Serrano Honey Balsamic.
Simmer, stirring occasionally, 20 - 30 minutes. Refrigerate unused portion.
Doesn't that look great?