Smoky Barbecue Sauce

This all-purpose barbecue sauce makes a tasty glaze not only on ribs but also on chicken, steak, pork chops and burgers.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: June 2005

Ingredients

• 1 tbsp vegetable oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp Spanish smoked sweet paprika or mild paprika
• 1 tsp dry mustard
• 1/4 tsp salt
• 1 cup ketchup or chili sauce
• 2 tbsp packed brown sugar
• 2 tbsp cider vinegar

Preparation

In saucepan, heat oil over medium heat; fry onion, garlic, paprika, mustard and salt, stirring occasionally, until softened, about 3 minutes.
Add ketchup, 1/2 cup (125 mL) water, sugar and vinegar; bring to boil. Reduce heat and simmer until mixture flows slowly when spatula is drawn across bottom of pot and is like thick ketchup, about 20 minutes.
In food processor or blender, purée sauce until smooth. (Make-ahead: Let cool; refrigerate in airtight container for up to 2 weeks.)

 Variation
Smoky Red Wine Barbecue Sauce: Substitute 1/2 cup (125 mL) red wine for the water.