Follow these steps for perfect results
yellow onions
chopped
garlic
minced
vegetable oil
tomato paste
cider vinegar
honey
Worcestershire sauce
Dijon mustard
soy sauce
hoisin sauce
chili powder
ground cumin
crushed red pepper flakes
ground ginger
ground garlic
Finely chop yellow onions.
Mince garlic.
Heat vegetable oil in a large saucepan over low heat.
Sauté chopped onions and minced garlic in the hot oil for 10-15 minutes, or until the onions are translucent but not browned.
Stir in tomato paste, cider vinegar, honey, Worcestershire sauce, Dijon mustard, soy sauce, and hoisin sauce into the saucepan.
Add chili powder, ground cumin, crushed red pepper flakes, ground ginger, and ground garlic into the pan.
Simmer the mixture uncovered over low heat for 30 minutes to allow the flavors to meld and the sauce to thicken.
Use the barbecue sauce immediately or store it in the refrigerator for later use.
Expert advice for the best results
Adjust the amount of chili powder and red pepper flakes to control the spiciness.
For a smoother sauce, blend with an immersion blender after simmering.
Taste and adjust seasonings as needed, adding more honey for sweetness or vinegar for tanginess.
Everything you need to know before you start
10 minutes
Can be made several days in advance.
Serve in a small bowl alongside grilled chicken or ribs.
Serve with grilled chicken, ribs, or pulled pork.
Use as a dipping sauce for chicken tenders or vegetables.
Brush on burgers during the last few minutes of grilling.
Complements the smoky flavors.
Pairs well with the sweet and savory notes.
Discover the story behind this recipe
Common condiment at barbecues and cookouts.
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