Photo: Thomas J. Story
Total Time
1 Hour 30 Mins
Yield
Makes 4 cups

This spicy-sweet barbecue sauce comes from Brendan Collins, executive chef at Larry's, in Venice, California. He serves it on his Pork Cheek BLT, and it's delicious; it would also be mighty fine on grilled chicken.

How to Make It

Step 1

Heat oil in a 4-qt. pot over medium heat. Add onion and garlic and cook until translucent, about 15 minutes.

Step 2

Add sugar and peppercorns and cook, stirring frequently until sugar melts, about 1 minute. Add ketchup, liquid smoke, and Coke reduction. Reduce heat to a simmer.

Step 3

Cook for 1 hour to meld flavors. Using a blender, whirl mixture until smooth, about 4 minutes.

Larry's, Venice, CA

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