School is out and summer is just about here. Time to break out those barbeques! Try this recipe for red wine BBQsauce. Or visit our new restaurant inside of A Taste of Monterey Wine Market and Bistro on Cannery Row and sample the Ribs. If you make this at home be sure to try different wines. Use Zinfandel for that berry jam flavor or a Cabernet for that rich and robust approach.
- 2 tablespoons canola oil
- 1/2 cup red wine (cabernet or zinfandel)
- 1/2 cup chopped onion
- 4 cloves garlic, finely chopped
- 2 cups organic ketchup
- 1/3 cup apple cider vinegar
- 3 tablespoons Worcestershire sauce
- 1/2 cup brown sugar, firmly packed
- 3/4 cup molasses
- 1/2 teaspoon pepper
- 1/2 tablespoon salt
- 1/4 cup tomato paste
- 1 teaspoon Liquid Smoke
- 1/2 teaspoon Tabasco sauce, or to taste
Preheat a medium sauce pot over medium heat. Sweat onion and garlic until just it just starts to brown about 3 minutes. Deglaze the pot with the red wine and reduce slightly. Add ketchup, vinegar and Worcestershire sauce and bring to a simmer. Add the remaining ingredients and turn the pan to low heat. Simmer gently for about 20 minutes stirring frequently. Either leave sauce slightly chunky or use a submersion blender to make smooth. Cool and refrigerate. Use as a sauce to glaze bbq meats or as a dipping sauce.
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