Sweet and Spicy Herbed BBQ Sauce
These sweet and spicy flavors will
complement both brisket and ribs
Ingredients
3 tbsp.
corn or olive oil
1 c. diced
onions, Texas sweet is best
4 garlic
cloves, finely minced
1/2 c.
diced bell pepper, green, red or yellow
1/2 c.
diced celery
3 c.
tomato juice or tomato sauce
2 tbsp.
tomato paste
1/2 c.
cider vinegar
1 tsp.
crushed dried red pepper
2 tbsp.
dry mustard
2/3 c.
brown sugar
1 spice
bag containing the following
Rind of
1/2 lemon
4 whole
cloves
24 whole
black peppercorns
1 lg. bay
leaf
Pinch of
whole rosemary
Pinch of
thyme
Pinch of
oregano
Pinch of
marjoram, tied in cheesecloth
Method
Gently fry
off the onions and garlic in oil for a couple of
minutes until onions become transparent. Add the
bell pepper and celery and continue to saute for 2 minutes
more. Stir in tomato juice, tomato paste, vinegar, crushed
red pepper, dry mustard and brown sugar.
Mix the
sauce constantly with a wooden spoon, bring to a rolling
boil. Add the spice bag, place cover ajar and simmer for 45
minutes at low heat. Mix regularly. Take spice bag
out, pour sauce into blender.
Blend the
sauce at high speed until smooth. Sop on brisket or ribs
after cooking or while smoking them. You can keep it in the
refrigerator for up to 2 weeks as it makes 1 quart.
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