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.
1 tablespoon vegetable oil
1 large onion, sliced
8 large garlic cloves
1 cup packed brown sugar
1 tablespoon black peppercorns
1 qt. (32 oz.) ketchup
1 tablespoon liquid smoke (optional)
1 cup Coca-Cola, reduced over medium-high heat to 1/4 cup
How to Make It
Heat oil in a 4-qt. pot over medium heat. Add onion and garlic and cook until translucent, about 15 minutes.
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.
Cook for 1 hour to meld flavors. Using a blender, whirl mixture until smooth, about 4 minutes.