I tried Sara’s barbecue sauce recipe. I think I had a little too much onion (all of a smallish one, rather than half of a largish one). I can’t imagine why anyone would add orange juice, as it was it was sweeter than I want. A few substitutions.
- small onion, grated
- 4 cloves garlic
- 5.5 oz tomato paste (because that was the size of the tin)
- 2 cups beef stock
- 2 tbsp apple cider vinegar
- 1.5 tsp kosher salt
- 1 tbsp dry mustard
- 1 tbsp crushed dried chilis
- 1 tsp chili powder (later)
- 1.5 tbsp olive oil (not extra virgin)
I put about half a tablespoon of olive oil into a small pot and sauteed the garlic just until brown, then added the grated onion and let cook for a little while (not long enough to caramelize, it was too watery) to get some water out of it. Added everything else, brought to a gentle boil, turned down to simmer for about an hour. Smelled fruity, tasted sweet.
Three pork chops, rinsed and patted dry. A bit of black pepper on each side, onto the grill. Turned three times, after last turning put ~1.5-2 tablespoons sauce on each one, closed lid.
All in all it worked pretty well. Seemed rather too sweet alone, still a little sweeter than I wanted after being applied to pork but not as much. Adding more garlic and a little chili powder certainly helped.
Next time, double the garlic from the start. A little less onion, or a little more everything else. Probably use a saucepan rather than a small pot, I need the surface area. Definitely continue to brown the garlic and onions, even though the caramelizing makes it sweeter, cut back the onion if that’s a problem. A little less salt. Let it simmer a little more and cook down to a thicker texture. More crushed dried chilis, this wants a little more bite.
Still, a very nice start. I might take a while to tune this.