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.
Sunset MAY 2012
1. Heat oil in a 4-qt. pot over medium heat. Add onion and garlic and cook until translucent, about 15 minutes.
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.
3. Cook for 1 hour to meld flavors. Using a blender, whirl mixture until smooth, about 4 minutes.
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