Jenny's Super Sticky Finger Licky BBQ Sauce!

This recipe is courtesy of a new member, FrootLoop, who was kind enough to share it on another website I visit - it is over-the-top fantastic. With her permission, I've already shared it with a BBQ sauce collector on the Texas Gardening forum, but I think its rightful home is here on the Recipe Forum. This may be the most unusual BBQ recipe you've seen, but it is a major hit with everyone who tries it.

2 liters Dr. Pepper

4 medium onions
1 medium head garlic
1 ginger root about 1" long
3 28 oz cans tomato puree
2 bay leaves
1 tsp. marjoram
1/2 tsp thyme
2 tsp rubbed sage

3 Tbsp. cinnamon
1/8 tsp nutmeg
1 Tbsp black pepper
1/2 Tbsp salt
1/2 cup yellow mustard
1 16 oz jar molasses
1/2 cup brown sugar
1 tsp worcestershire sauce
1 Tbsp tabasco (or other hot sauce)
2 cups commercial bbq sauce

In a saucepan over low heat, bring the Dr. Pepper to a boil and reduce down to a cup of liquid - this process takes 1 to 3 hours, depending on the rate of simmer.

Meanwhile, put the onions, garlic and ginger into a food processor with a little salt and reduce to a rough puree. Saute in a heavy sauce pan until browned, an interaction between the ginger and the onions will turn it green - it's okay!

While those two steps are going on, put the tomatoes, bay leaves, marjoram, thyme and sage into a LARGE pot, over medium heat. Let it simmer, stirring often, for 8 hours. When the onion mixture is ready, add it to this pot.

After 8 hours simmering time, remove from heat. All all other ingredients, (see - you need that big pot!), plus the reduced Dr. Pepper. Stir to blend well. Sauce should be very, very thick in consistency. Makes about one gallon of sauce. Freeze unused sauce in small containers for future use.





This message was edited Jun 21, 2009 12:42 AM