Barbeque Sauce

Barbeque Sauce


  • 64 ounces tomato puree, canned
  • 2/3 bottle Sutter Home Zinfandel wine
  • 1 1/2 cup soy sauce, or tamari
  • 3/4 c balsamic vinegar
  • 12 ounces dark molasses
  • 1 c light brown sugar, firmly packed
  • 1/2 c peanut oil
  • 1/2 c orange juice
  • 1/4 c sesame oil
  • lemon juice from 3 lemons
  • 4 tbsp ground cumin
  • 4 tbsp red chile powder
  • 4 tbsp garlic powder
  • 4 tbsp onion powder, or 1 large or 2 small yellow onions minced and sauteed
  • 3 tbsp powdered mustard
  • 2 tbsp liquid smoke flavoring
  • 2 tbsp ground cayenne pepper
  • 1 tbsp ground coriander
  • 1 tbsp ground cardamom
  • 1 tbsp ground cinnamon
  • 2 tbsp crushed red pepper flakes


Stir everything together except red pepper flakes and simmer uncovered over very low heat for 90 minutes, stirring every 15 minutes or so. Make sure brown sugar is broken up and doesn't stick to bottom. For extra spicy sauce, saute 8 - 12 diced serrano peppers or 2 diced habanero peppers in peanut oil before adding other ingredients. Add red pepper flakes and brush the sauce on warm, slow-cooked ribs, chicken or pork. Can also be served on the side as a dipping sauce. Do not apply while cooking meat, as sugar in sauce will burn.

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