Thinking about barbeque sauce makes me break out in a sweat. I don't know why just the thought of it creates some type of chemical reaction and I start happily salivating and small beads of perspiration (fortunately not visible to others!) pop up around the top of my forehead. My Mother has always thought this was funny and I think it's weird. BBQ sauce just does it for me. I am never satisfied with most bottled varieties so I make my own. It doesn't just go on grilled chicken and ribs...I mix it with homemade pizza sauce to make BBQ Chicken 'Za, brush it on shrimp wrapped in bacon as they are grilling, dribble it on baked potatoes and/or cottage cheese plus use it as a dipping sauce for just about anything I eat when the craving hits. It's also yummy mixed with buttermilk ranch and used as a salad dressing. Who knows how this got started but I remember this unique reaction from early childhood and it continues to this day - maybe my North Carolina roots and subsequent move to Georgia had something to do with encouraging this phenomena – it’s an understatement to say both states talk about and eat a lot of 'Que. Don’t judge me, just try it for yourself! —Kate's Kitchen
large sweet onion, such as Vidalia
dark brown sugar + 2 tablespoons
ketchup ( I like Heinz, especially Simply Heinz which has no high fructose corn syrup)
distilled white vinegar
Dijon mustard (I don't use a real hot variety)
Chop onions and saute them in 2 tablespoons canola oil for a couple of minutes, add in the chopped garlic cloves and saute together for about 5 minutes. Add in all the other ingredients and stir (except Liquid Smoke, which is optional.) Add 1/2 water to thin and then reduce down over medium low heat for about 20 minutes. Always taste on a small piece of bread or cracker to see if the seasonings suit your taste - otherwise, sometimes the vinegar and other seasonings seem too strong. Add in 1 tsp. Liquid Smoke if desired. Keep in jar in refrigerator for 2 weeks if it lasts that long.