Emeril's BBQ sauce

Community Recipe from

Ingredients

  • 2 teaspoon(s) veg oil
  • 3/4 cup(s) chopped onion
  • 2 tablespoon(s) chopped garlic
  • 4 cup(s) ketchup
  • 1/2 cup(s) packed dark brown sugar
  • 2 tablespoon(s) cane syrup
  • 1/2 cup(s) cider vingar
  • 1/4 cup(s) worchestershire sauce
  • 3 tablespoon(s) hot sauce
  • 2 tablespoon(s) yellow mustard
  • 2 tablespoon(s) creole seasoning
  • 1/2 teaspoon(s) crushed red pepper
  • Creole seasoning
  • 2 1/2 tablespoon(s) paprika
  • 2 tablespoon(s) salt
  • 1 tablespoon(s) black pepper
  • 1 tablespoon(s) onion powder
  • 1 tablespoon(s) cayenne pepper
  • 1 tablespoon(s) oregano
  • 1 tablespoon(s) thyme

Preparation

  1. Heat oil in large pot over medium high heat. Add onion and cook, stirring, 4 minutes. Add garlic and cook, stirring. 1 minute. Add all remaining ingredients and bring to a boil. Lower heat to a simmer an d cook, stirring occasionally, until sauce has thickened-and flavors have married, 15 to 20 minutes. Remove from heat and set aside to cool. Unused sauce can be stored in an airtight, nonreactive container in the refrigerator for up to two weeks.


October 2013

This recipe is a personal recipe added by Drag0nWing and has not been tested or endorsed by MyRecipes.

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