Yield: about 2-3/4 cups

This is an almost direct version of my Dad’s hot sauce and is the barbecue sauce we proudly use in my restaurant One Flew South. It’s a light, tangy concoction meant for mixing into cooked meats like pulled pork and chicken.

Ingredients

1-1/2 Tbs. olive oil
1 small yellow onion, thinly sliced crosswise (1-1/4 cups)
2 cloves garlic, thinly sliced
2 cups apple-cider vinegar
2 Tbs. cane sugar
2 Tbs. Worcestershire sauce
1 Tbs. molasses
1 Tbs. soy sauce
1 Tbs. tomato paste
1 tsp. coarsely ground black pepper
1 tsp. crushed red pepper flakes
1 tsp. kosher salt
1/2 tsp. cayenne

Nutritional Sample Size 2 Tbs.
Calories (kcal) : 25
Fat Calories (kcal): 10
Fat (g): 1
Saturated Fat (g): 0
Polyunsaturated Fat (g): 0
Monounsaturated Fat (g): .5
Cholesterol (mg): 0
Sodium (mg): 125
Carbohydrates (g): 3
Fiber (g): 0
Sugar (g): 2
Protein (g): 0

Preparation

In a medium Dutch oven or other heavy-duty pot, heat the oil over medium heat. Add the onion and garlic, and cook, stirring often, until the onion is soft and just beginning to turn golden, 5 minutes.
Add the vinegar, sugar, Worcestershire, molasses, soy sauce, tomato paste, black pepper, pepper flakes, salt, and cayenne. Increase the heat to medium high, and bring to a boil, stirring as the sauce heats.
Once the sauce reaches a boil, turn off the heat, stir, and cover. Let sit for 30 minutes for the flavors to meld. Store the sauce in an airtight container in the refrigerator for up to 2 weeks.

Tip

This sauce can be blended for a smoother consistency.

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What We're Cooking Now

Name: Dad's Vinegar BBQ Sauce
Yield: about 2-3/4 cups
Cuisine: American
Ingredients: 1-1/2 Tbs. olive oil; 1 small yellow onion, thinly sliced crosswise (1-1/4 cups); 2 cloves garlic, thinly sliced; 2 cups apple-cider vinegar; 2 Tbs. cane sugar; 2 Tbs. Worcestershire sauce; 1 Tbs. molasses; 1 Tbs. soy sauce; 1 Tbs. tomato paste; 1 tsp. coarsely ground black pepper; 1 tsp. crushed red pepper flakes; 1 tsp. kosher salt; 1/2 tsp. cayenne