My Best Barbecue Sauce

This zesty, sweet-sour tomato sauce clings nicely to chicken, ribs or bris-ket. It keeps so well I often make a huge batch to use for the whole barbecue season: Memorial Day to Labor Day.

volume ounces grams
tomato chili sauce 1 12-ounce bottle 12 ounces 340 grams
tomato purée 1 liquid cup
Worcestershire sauce liquid cup
cider vinegar ¼ liquid cup
light brown sugar ¼ tightly packed cup 2 ounces 54 grams
vegetable oil 1 tablespoon
1 medium onion, coarsely chopped 1⅓ cups 6 ounces 170 grams
1 large clove garlic, smashed and peeled 6 grams
dry mustard teaspoons
pepper, freshly ground ½ teaspoon
KEEPS: Several months refrigerated.


Pour the chili sauce into a 2-quart heavy saucepan. Fill the bottle with water and shake well to free any chili sauce remaining in the bottle. Pour the water into the sauce. Add all the remaining ingredients and bring to a boil. Simmer, uncovered, over the lowest possible heat, stirring often to prevent scorching, until the sauce has reduced to 3 cups, about 1 to 1½ hours. Let cool.

Pour the sauce into a jar and cover tightly.