Date syrup offers such an amazing depth of flavor and is an obvious choice for a bbq sauce. For this version, I decided to balance its sweetness with some vinegar and spices and round it out with cashew butter (though peanut butter or tahini would be equally great). On a rare, meatful Sunday, we had ribs and chicken wings- both of which were rubbed the night before with some coriander, cumin, salt and pepper, then baked until tender before being grilled and slathered with this sauce. It was sweet and sticky and depthy and delicious. It could easily take a bit of heat if desired and improved greatly with layers of fired lacquer. —savorthis
garlic clove, minced
nut butter (cashew, peanut or tahini)
Heat the oil in a pan over medium heat and cook the onions until lightly browned. Stir in garlic for another couple minutes. Add remaining ingredients and stir and simmer until thickened. Add salt and pepper to taste. Slather on grilled meats, toss with roasted sweet potatoes...enjoy!