Make this beautifully sweet molasses sauce the day before in just minutes to have at the ready for your southern style ribs, chops, burgers, and barbecue chicken.
Did you know that it’s super easy to print out a version of a half recipe or even a double recipe on Not Entirely Average? Hover over the serving size (highlighted in blue, it says 24 on this recipe) and then slide the the white line to the left to make less or to the right to make more. This "calculator" allows you to play until you get the number of servings you want. Easy.
Ingredients for Southern-Style Molasses Barbecue Sauce
1/4cupquality olive oil
1cupdiced sweet onion such as Vidalia
1tablespoonchopped garlic, about 2 cloves
1cupred wine vinegar
1cupmolassesI am using blackstrap molasses, but regular molasses works great, too
1cupketchup
1tablespoonDijon mustard
salt and pepper to taste
Instructions
The Method
In a 5 quart heavy bottom sauce pan, heat the olive oil.
Add the onion once oil is shimmering and reduce heat immediately. You want to sweat the onions rather than brown them.
Add the garlic, red wine vinegar, molasses, and ketchup. Bring to a simmer and reduce until slightly thickened, stirring constantly, about 15 to 20 minutes. **I like to reduce mine by half.
When the sauce is viscous enough to coat the back of a spoon, taste. Season if necessary with salt and pepper.
Sauce may be used immediately, or refrigerated overnight. The vinegar profile mellows with refrigeration. Sauce may also be frozen for future use.