Servings

16

Author Notes

This zesty barbecue sauce recipe comes to us from Zinfandel, a wonderful Chicago restaurant. Chef Susan Goss specializes in authentic American regional cuisine and the restaurant's menu changes quarterly to reflect the country's culinary melting pot. See the related travel links below to read Lee Maloney's profile of this fabulous restaurant and the husband and wife team behind it.

At the restaurant, they serve this sauce on Zinfandel's Barbecued Ribs.

Ingredients

1 tablespoon corn oil
1 1/2 cups red onion, finely chopped
3 cups chopped canned tomatoes with juice
2 tablespoons cider vinegar
1 1/2 teaspoons kosher salt
3/4 teaspoon pepper
1/4 teaspoon dried thyme
1/8 teaspoon ground cumin
1 1/2 tablespoons Hungarian sweet paprika
1 teaspoon pure chile powder (not a chili powder blend)
1/2 teaspoon dried oregano
1 1/2 tablespoons Worcestershire sauce
1/4 cup dark molasses
1/2 cup orange juice

Instructions

Makes 4 Cups

Heat oil in saucepan and sauté onion until translucent. Add remaining ingredients, except orange juice, stir well and bring to a boil. Reduce heat and simmer 10 minutes. Remove from heat, let cool and add orange juice. Pureé sauce in a blender or food processor.

Tip:
This sauce will keep, tightly sealed, in the refrigerator for about a week. It can also be frozen for later use.